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
- 2 egg yolks
- 5ml Dijon mustard
- 30ml lemon juice
- 310ml sunflower oil
- Blitz or beat all the ingredients except the oil until combined.
- 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.
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.
- 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.
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