Just some thoughts on the topic

I have never made my own mayo before nor did it ever really appeal to me. I always thought it looked like so much effort and elbow grease when Hellman’s would probably taste just as good. HOW WRONG I WAS. Making mayo from scratch was so straightforward and the pay off is delicious. It’s so much creamier and flavourful than stuff you get from the shops and lasts longer than I thought too! In theory you can keep homemade mayonnaise in a jar in the fridge up to the use by date of the eggs but honestly, if you like mayo then it will be gone in a flash. It does take a bit of elbow grease but you can use a hand blender or a small bowl on a food processor. I personally took the harder route of whisking by hand but it’s by no means mandatory. If you love mayonnaise then please do give this a go!

Homemade Mayonnaise

Makes 2 small jars                Takes 30 mins

Ingredients

2 Egg yolks

1tbsp Dijon mustard

500ml Sunflower oil (You can use other oils but I’d avoid olive oil as it has a strong flavour)

1tbsp White wine vinegar

1/2 Lemon

Salt

Method

1. Put the egg yolks in a bowl and whisk to break them up.
2. Add the dijon mustard and whisk together.
3. Start adding about half of the oil VERY SLOWLY (I’m literally talking a drop at a time) this will stop the mixture splitting. Whisk continuously.
4. Once half the oil is incorporated, add the white wine vinegar and whisk. this should loosen the mixture slightly and make it a little bit paler.
5. Continue to add the rest of the oil a little bit at a time while whisking.
6. Season with salt and a squeeze of lemon juice.
7. Store in the fridge in jars or an air tight container. It should last until the use by date of the eggs (TIP: Make sure you label the jars so you know when it goes off!)

This was just a quick one, video tutorial will be up on my instagram highlights in due course!

lots of love,

Alice x