Saturday, 2 August 2008

I'm now a dab hand at this...


Think of a flavour and you can add it to the mayo! My favourite has got to be garlic...making it into alioli. Its also good with wholegrain mustard, curry powder or dill...great with salmon. The only thing that makes it restricting is your imagination and remember the more oil you add the thicker the mayo...isn't that right HC?
You need a "stick blender".
In the bottom of a jug put 1 whole egg,
1tsp mustard,
juice of half a lemon
tablespoon of wine vinegar,
teaspoon of salt
(at this point if you want a flavoured mayo add it here)
250 ml of oil

LET THE EGG SETTLE
Press your blender into the bottom of the jug.
Blitz for a second and stop.
Repeat.
Do this a few more times and you will see mayo forming in the bottom of the jug.
Once it is thick at the bottom you can incorporate remaining oil by moving the blender up through the mixture.
After one minute you have a jug of mayo!!!!

6 comments:

Marie said...

You just can't beat a good homemade mayo! I love garlic and lemon!

Sue said...

I've never made homemade Mayo before, I think its the raw egg yolks that concern me. But, in saying that your recipe looks very simple to make Tulip.
How long is the shelf life on homemade mayo?

Tulip said...

Mine has never lasted more than a week as its so nice it just goes...if you make the one egg amount it is just enough for 2 for a couple of days.

Anonymous said...

Yes, the more oil you add the thicker it gets - I've had mine for at least 10 days (if I'm lucky!!) - HC

Anonymous said...

Tulip - just noticed that you use two egg yolks - just use one egg its much easier and you don't have whites to get rid of! - HC

Tulip said...

Thanks for that Charlotte, I think I may have posted the wrong recipe as I have always used the whole egg method.