Have you ever made your own home made mayonnaise? It tastes fantastic! It’s great for putting on burgers or sandwiches, using in potato salad or even dipping hot chips into.
I used to think mayonnaise was hard to make, but it’s really incredibly easy. Unfortunately because fresh raw eggs are used, it only lasts for about four days at the most in the fridge so I make sure I only make a small quantity at a time. I recommend using an oil that doesn’t have a lot of flavour, like sunflower oil or plain old vegetable oil. If you use olive oil, the mayonnaise will turn out bitter. You can use a bit of olive oil but I wouldn’t suggest using an entire cup of it.
I find it best to use a stick blender when you’re only making 1 cup of mayonnaise. My food processor is too big to blend it properly, but if you have a smaller one it might work well. If you don’t have a stick blender you can use a whisk and arm power instead.
This mayonnaise is perfect for schnitzel burgers, salmon patty burgers (among other things) and as a replacement for lemon mayonnaise. If you’re feeling daring you could even turn it into chilli mayonnaise. Try it and I bet you’ll find a whole heap of uses for it too.
Prep: 5-10 minutes
Makes: Approximately 1 cup
- 1 egg
- 1/4 tsp salt
- 1 tsp dijon mustard
- 1 tsp vinegar
- approx 1 cup sunflower/vegetable oil (NOT OLIVE OIL)
- Place the egg, salt, mustard and vinegar into a small bowl and mix for 10 seconds until frothy.
- Add a tablespoon of oil and mix until incorporated.
- Gradually add the oil, a bit at a time and blend until incorporated after each addition. If you have a helper, they can pour the oil in slowly while you blend the mixture.
- You don’t want to over mix or the mayonnaise will heat up and turn runny. If you’re mayonnaise is runny, try putting it in the fridge for an hour to see if it thickens up.
- Once you have made your mayonnaise, taste it to see if it needs more salt, mustard, vinegar or even a dash of lemon juice.
- Refrigerate in an air tight container for no more than 4 days.