Mayonnaise is god’s gift to the world, period.
It has so much versatility and it can transform the simplest ingredient into something sublime. Look at the classic Egg Mayonnaise served in every bistro across France.
Dipped into with chips, dolloped on a juicy fat burger or even spread on the outside of a grilled cheese before cooking (top tip right there!), it takes a meal from meh to marvellous.
But not all Mayo’s are made equal, it should be a simple combination of just three or four ingredients plus seasoning, but if you turn the jar around and look at the ingredients list of Shop-bought, you will be shocked.
There is so much junk chucked into the jar to extend its shelf life and make it cheap to mass-produce. Nearly every jar available from the supermarket tastes so far removed from the real thing, it’s just white chemical fluff!
There is no excuse really, because It takes seconds to make, quicker than getting the plastic seal off the jar.
The rumour that it is hard to prepare is baloney (also great with mayonnaise), but once mastered, you won’t go back.
I make a jar at the start of the week, and that keeps us going… even with my excessive use on everything I eat.
The only pieces of must have equipment is an emersion hand blender and a glass jar that it fits into. This is literally a magic wand in the kitchen and can be picked up so cheaply, it really doesn’t have to be fancy at all.
You can use any nice oil as your base, but for me a light in colour olive oil works best as the olive taste doesn’t over-power the flavour. Super-important if you are using the mayonnaise as a building block for dip or sauce.
Use the best quality egg you can get, this will make a huge difference not only on the taste, but also on its texture and colour.
I use vinegar as my acid, I find it emulsifies better, and is always to hand in the stock cupboard. You can use Lemon if you prefer, but this will give it a citrus hit.
Get your measurements right, chuck it all into the jar at the same time and then pop the blender in, right to the bottom. Make sure your jar fits the blender snug, not too wide as the magic happens as you pull the blender upwards to the surface through the mixture. You will see it magically turn from oil, into a thick, fluffy mayonnaise in seconds.
Once you try it, you will be hooked! Regular mayonnaise will just taste like what it is, chemical and you will be smug in the fact that you are a Mayo Master.
Have you tried the recipe below? Pop me a picture and join the Mayo revolution.
Fool Proof Mayo
- 1 Egg Organic (Free Range at a push!)
- 250 ml Light Olive Oil
- 1/2 tsp Dijon Mustard
- 1 tbsp White Wine Vinegar
- A pinch of Salt
Add Eggs, Olive Oil, Mustard and Vinegar into a jar that fits your immersion blender.
Place blender to the bottom of the jar, press on the power, pull gently and slowly to the top of the oil. As you pull you should see the ingredients emulsify and thicken into a white goo…Mayonnaise!
Once blended and thickened, season with a pinch of salt.
Screw on the lid and pop in the fridge for at least 30 minutes to chill and firm.
Serve with anything and everything.
Store in the fridge for up to five days.