Mayonnaise is messy. It’s easy enough to make homemade mayonnaise in a food mixer but making it this way sometimes results in a very processed taste as well as a slightly rubbery texture. And sometimes, usually when I try making it with just 2 egg yolks, the egg curdles, and whenever that happens you have to start from the beginning again.
So why bother making it? Well, homemade mayonnaise is healthier, it hasn’t been pasteurized which means it has more nutrients. Pasteurization is when food is heat-treated so that any leaping-lurgies present are neutralized. It’s great that we can do this to make food safe but pasteurization will neutralize some of the good stuff, like vitamins, as well as the bad. Egg yolks actually contain 7 vitamins; B6, folate, B-12, A, D, E and K. Eggs here are not pasteurized so your homemade mayonnaise will also have these vitamins. Please understand I’m not against pasteurization but if it’s not necessary it’s not necessary. Also, if you get a simple mayonnaise recipe that works you can tweak it to suit your own personnal taste so it will appeal to your tastebuds better than anything you can buy in the shop.
After a couple of years of trying to get a recipe that will work everytime and tastes right I have in the last couple of months hit on the right formula. Finally…
I add a little olive oil to the sunflower oil simply to add a freshness/sharpness to the oil. If you don’t like olive oil, just use all groundnut oil instead. Groundnut oil has a very neutral taste which is perfect for mayonnaise. The reason why I use sunflower oil and olive oil is simply that I always have these oils to hand. I should probably point out that whenever I say olive oil I mean extra virgin olive oil.
- 4 egg yolks
- 1/2 teaspoon English mustard flour
- 1/4 teaspoon freshly ground pepper (black or rainbow mix)
- 1/2 teaspoon salt
- 3 tablespoons honey mustard vinaigrette
- 400 ml sunflower oil
- 100 ml olive oil
- 2 tablespoons white wine vinegar
- Add the yolks, mustard flour, salt, pepper and 2 tablespoons of the honey mustard vinaigrette to the food mixer. Mix at high speed. When it starts to bind, gets thicker and creamier looking, it should just take a minute, start to add the oil slowly in drabs and drabs through the opening in the food mixer's lid.
- After you have added about a quarter of the oil reduce the speed - this is more for the sake of your mixer's motor than anything else. By now the mix should look like mayonnaise, just a little on the yellow side. You can start to add the oil little more quickly now.
- Once you have added half the oil, add in one tablespoon of the vinegar, then, with the food mixer still running, add in the rest of oil through the opening in the lid.
- Stop the mixer once all the oil had been added. With a spatula stir the mix around and make sure everthing has evenly blended. Stir in the last tablespoons of vinaigrette and vinegar, cover again and just pulse it a couple of times to make sure everything is blended nicely.
- Mix around once again with the spatula before decanting the mayonnaise into a sterile large glass jar. It will keep in the fridge for 3 weeks or so.
Hope you like it!