I made some Mayonnaise at the weekend, not a trendy picture friendly undertaking, but something I wish that I do more often.
Mayonnaise is one of the five French “mother sauces”, which means that is it the basis for a range of other sauces including garlic mayonnaise or “aioli”, and tartar sauce. You can of course buy perfectly decent Mayo, but even the best does not compare with one made by your own fair hand.
But as any cook knows making Mayonnaise, O so simple in theory, is fraught with the possibility of it all going pear shaped. After spending more than enough time bellowing “THICKEN YOU BASTARD” at bowl of glop I now have an established recipe and process for success. Mostly!.
The recipe uses just 150 ml of oil, approximately half a standard recipe, but fresh Mayonnaise is only good for a max of a week, 300 ml+ is just way too much for ordinary use.
1 Egg Yolk – as fresh as you like, the albumen in old eggs breaks down, the albumen is the emulsifier that will bind the ingredients together.
150 ml of Olive Oil – I’m a bit of a tradionalist here, you can use a lighter flavoured oil such as Colza or Sunflower.
1 Teaspoon of White Wine Vinegar or Lemon Juice
Half a Teaspoon of English Mustard
A Pinch of Salt
A Bit of Pepper
Combine all the ingredients except the oil and whisk to combine until smooth. Add oil initially one drop at a time until the sauce begins to solidify, then add the oil whisking constantly in a very very thin stream. Stop when the oil is finished or when you are happy with the consistency of the Mayonnaise. That’s it but here are a few tips to help assure success.
- Try and use ingredients that are at room temperature.
- If you have any Mayonnaise available shop bought or home made add a spoon full to the initial mix before adding the oil, it will help to keep it stable.
- Whisk the Mayonnaise in a bowl with an electric hand whisk, you have more control than in a food processor and food processor’s always leave a small gap between the bottom of the blades and the bowl, a gap where the egg yolk, your thickening agent, hides.
- Add the initial drops of oil with a fork, lots of drops and so little time.
That’s it, I had my Mayonnaise with some nice fat prawns in a Prawn Cocktail not very adventurous, but I don’t care I like it.