Mayonnaise

From the first day of cookery school to now I have made homemade mayonnaise one to many times! At the beginning it failed more times than was successful, being too oily and turning into a sloppy mess or tasting so horrible I would prefer to eat shop brought.

But now 3 years down the line I have found a failsafe recipe which I always stick to when wanting to make mayonnaise ( which most people ask for when ever I suggest serving mayonnaise!).

From this base mayonnaise you can add crushed garlic to make aioli/squeeze of lemon juice/ capers, gherkins, shallots and parsley to make tartare sauce….. Or just leave it how it is!

Ingredients

1 egg
120 ml sunflower oil
Pinch mustard powder
Pinch salt
1 tbsp of white wine vinegar

Method

Add all the ingredients into a tall narrow jar, finishing with the oil

Using a hand blender, gradually lower the blender into the oil, whilst blending and continue pushing to the base of the jar

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Keep blending until thick, which will take about 2-3 minutes

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