in Cooking

Homemade Mayo

Attempted a bit of home made mayo on Tuesday. Failed fairly miserably the first time round, as I did with an Aioli dip a while back. Both of them were far to runny, but eventually I cracked it. A lot of recipes I was reading for a blender say to blender the egg for about 15 seconds, and then introduce the oil slowly with the blender on a low speed. Maybe I just have a slow blender, but what eventually worked was just dropping the eggs in, putting the blender on max, and then dribbling the oil in slowly. Counter-intuitively, adding a little more oil actually seems to thicken the mixture. 


Base ingredients:
2 Eggs
1-1 and a half cups oil (I’ve tried both extra virgin olive and groundnut oil and both are fine)
4 tsp Either white wine vinegar or lemon juice


Optional:
1/2 tsp Dijon Mustard
1/4 tsp Cayenne Pepper
1/2 tsp Salt


How to make:


Drop everything except the oil into your blender
Turn the blender on full, then after about 10 seconds drizzle the oil very slowly into the blender, as slowly as you possibly can at first. Increase the speed you pour as you go. If it doesn’t seem to be thickening up, just leave it a bit longer.
Add to a container and refrigerate, it’ll thicken up in the fridge.