Making your own mayonnaise is much easier than you might think, and much quicker too – even when whisking by hand.
But what benefits might there be inmaking your own, when you could easily buy a jar from the shops?
The main advantage of homemade mayonnaise is that you become the ultimate quality controller of its ingredients. Many shop bought versions contain highly processed and refined oils, (mainly vegetable oils), which aren’t always good for our health. Some vegetables can further increase the proportion of omega 6 fatty acids in the diet (increasing an inflammatory omega 6 to omega 3 fatty acid ratio). Omega 6 fatty acids aren’t necessarily bad for us, but increasing these in our diets isn’t generally desirable.
I like to use a mild olive oil in my recipe, with a dash of extra virgin. These oils are a great source of heart healthy monounsaturated fatty acids, and can be thought of as neutral in the omega 3 and omega 6 fatty acid balance.
When you make your own, you can also ensure that you are using good quality, free range organic eggs too, and you won’t be adding any sugar or artificial preservatives to the mix either.
Quick To Make
Even using a small hand whisk, you can whip up mayonnaise in just a few minutes. I’d been put off in the past by all the warnings to whisk the oil in drop by drop thinking this would be hugely tedious; but in reality this doesn’t take long at all. Most of the ingredients are things that you are likely to have in your kitchen, which makes it even more convenient.
Most recipes advise that you can store homemade mayonnaise in the fridge for a week. This is of course a shorter lifespan than shop bought versions, so if you’re only planning to use small amounts infrequently, then it’s not the most economical idea. However, if you’re planning to use it in other recipes, such as potato salad, or hosting a barbeque, then it’s fine.
- 2 egg yolks
- 1tsp Dijon mustard
- 2 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 cup (250ml) olive oil
(You can substitute up to 50ml of the oil with extra virgin olive oil. The flavour is too intense to substitute any more than that).
- Place the egg yolks in a large jar or medium bowl.
- Mix in the mustard and 1 tsp of lemon juice.
- Start to whisk in the oil, drop by drop, ensuring that every bit is whisked in before adding the next.
- If using an electric whisk, keep this on a low setting.
- As the mayonnaise starts to thicken, you can start to add the oil faster.
- Once all the oil has been whisked in, add 1 tsp lemon juice and 1 tsp vinegar.
- Season with sea salt and pepper.
You can use this as a base for tarter sauce, or spice it up with siracha, peri peri or chipotle too.Give it a go and enjoy!