Homemade Mayonnaise but before we begin if you are new to my blog and love recipes and blog posts then I upload three times a week on a Monday, Wednesday and Friday at 7 am (GMT). So don’t forget to like this blog and follow me on here for loads of FREE recipes and more.
As a kid, nothing beat the taste of my Dad’s homemade mayonnaise. It was always so rich and buttery. It tasted great with homemade chips and burgers. When I finally moved out of home I started to make my own. I found my own recipe and I really started to enjoy making it. I would go home and tell my Dad about it.
On several occasions my Dad and I had a debate about how to make mayonnaise. I remember him telling me that making mayonnaise with half olive oil and half ground nut oil was the best recipe. Whereas I preferred to use all olive oil. For me I found this the easiest way to make this condiment.
However, after Dad passed away, I decided to try his recipe for a change and I have not looked back. Shh, don’t tell but I also secretly missed Dads version. For many, making mayonnaise can be a challenge and it’s quite hard to master. Although, once I mastered the art of making it I have not bought from the shops again. Plus an added bonus is it normally only takes me about 5 minutes to make it. So it’s quicker than going to the shops to buy it too.
The taste of homemade mayonnaise is delish and my Dad’s is no exception. It’s so creamy and taste great with salads, coleslaw, burgers, chips and lots more. The ground nut oil gives the mayonnaise a lovely sweet flavour which I think is so different to anything I bought at the shops. Well worth a try.
- Large mixing bowl
- Measuring jug
- Electric Whisk
- Egg yolks x 2
- Dijon mustard x 1 tsp
- Salt x 1/2 tsp
- Ground nut oil x 125 mls
- Olive oil x 125 mls
- Apple cider vinegar x 1 tbsp
- Start by putting the egg yolk into the large mixing bowl.
- Pour the ground nut oil and olive oil into the measuring jug.
- Add the Dijon mustard and salt.
- Now begin to whisk these ingredients together.
- So hold the whisk in one hand and then in the other hold the jug with the oil in.
- While continuing to whisk, add a drop of the oil into the egg yolk mixture.
- The key to mayonnaise is that you keep whisking until the oil is well mixed in.
- Then once the oil is mixed in, add another drop and mix again.
- Keep adding the oil in the same way until the mayonnaise becomes white in colour and starts to thicken.
- When it becomes thick, stop adding the oil and add the apple cider vinegar.
- Now continue adding the oil in larger drops.
- Finally add in the last of the oil in a steady stream while still whisking.
- Then add salt and pepper to taste and serve.
Sadly, homemade mayonnaise is not really freezable and it does need to be eaten within a week. So I always try to make two meals in the week that we will eat the mayonnaise with. Normally I make burgers or I put it into salads to save from wasting it. However you decide to eat this condiment, as always, enjoy.
What are your favourite condiments and have you ever tried to make them at home? Let me know in the comments below and don’t forget to like and follow me.