I made meringues the other day and so I had egg yolks left over. I decided to try my hand at making mayonnaise. Normally I’m a Hellman’s girl but I thought I’d try my hand at making my own. It was a little fiddly but a spare pair of hands fixed that problem. Apart from the taste of the olives coming through too strongly for my liking I loved this. I think that on something with more flavour it wouldn’t be noticable but as I was eating it with new potatoes it affected the taste a bit.
Makes 1/2 a pint
2 egg yolks
1 tsp mustard powder
1 tsp salt
1/2 tsp pepper
3 tsp lemon juice
1/2 pint oil *
– In a tall jug place the egg and unbroken yolks, oil, lemon juice, mustard, salt and pepper in that order.
– Using a stick blender put the blender at the bottom of the jug over the yolks and turn on, hold in this position until the oil emulsifies**, then plunge up and down a few times until everything is thoroughly mixed. The mixture will be very thick so you may need to hold down the jug to stop it lifting with the stick blender.
– Decant into a jar and store in the fridge.
* I used olive oil and the flavour carried over, if you dislike olives, as I do, make it with sunflower oil.
** This just means it will go white and look like mayonnaise.