How to: make homemade mayonnaise



Making your own mayonnaise is quick, easy and budget friendly. You can control what goes into it too – goodbye preservatives and sugar!

Makes about 1½ cups
Takes 5 mins

Ingredients

  • 2 egg yolks
  • 5ml Dijon mustard
  • 30ml lemon juice
  • 310ml sunflower oil

Method

  1. Blitz or beat all the ingredients except the oil until combined.
  2. Slowly add the oil in a steady stream, while beating, until all the oil is incorporated. It should be a thick,  emulsified consistency with a cream colour. Season.

Note

An emulsion is formed when two liquids that would normally not mix (like oil and water) are whisked together to combine. Mayonnaise is a stable emulsion that won’t separate.

Tips

  • The trick is to add the oil slowly at first, while constantly beating. If you add the oil too quickly, your emulsion will break.
  • If the emulsion breaks, add another egg yolk and beat quickly to try and save it.
  • Add a tablespoon or two of cold water to thin the mayo to your liking.
  • Store in an airtight container in the fridge for up to 2 weeks.

Variations

Curry mayo. Add 5ml curry powder and 3ml ground cumin.
Aioli. Use olive oil instead of sunflower oil and add 2 crushed garlic cloves.
Chilli coriander mayo. Add 15ml chilli sauce and small handful finely chopped coriander.

 

 

 

 

 

 

 

 

 

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART


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