Home made mayonnaise is so easy and tastes so much better than the store bought stuff that it is worth making no matter how much you actually need. You do need a good mixer – I have used a food processor and a blender but the best is my new, super-fast Bamix. The food processor is a bit slow so takes a bit of time and it and the blender are such a pain to clean up.
The Bamix stick mixer (I’ve used other brands but none are as good) is quick, easy to clean and the mayonnaise can be made in the jar it is to be stored or served in (as are my breakfast Smoothies).
WHOLE EGG MAYONNAISE
- 1 egg
- 1 cup rice bran oil (or any other tasteless oil)
- 1 tsp mustard
- Small amount of extra virgin olive oil (just for taste)
- Juice of half lemon or lime – to taste
- Salt & pepper to taste
- (Couple of cloves of garlic if making Aeoli)
Method – using the Bamix
This is so easy – the important thing is to add oil slowly at the start, once the mixture begins emulsifying the oil can be added more quickly, and more can continue to be added until there is enough, without needing to add more eggs.
Save adding the lemon and seasoning until almost all of the oil has been added to ensure the right amount of flavour is added.
Place an egg (and garlic if making aeoli) in a narrow jar (I used an old mayonnaise jar) and mix until completely blended.
Slowly drizzle in the oil while continuing to process. Once the oil is incorporating easily it is OK to add it faster. Towards the end add the extra virgin oil (optional), lemon juice, salt & pepper.
Basically the same as above but add a couple of teaspoons of garlic at the beginning. Nothing to it.
This makes mayonnaise easily – it is very impressive and entertains viewers but I wouldn’t do it too often, if you get it wrong then you have to start again, using the standard method, dribbling in the the failed mix once the egg is whipped up – making it with the stick mixer is pretty easy.
- Egg yolk – unbroken
- 300ml tasteless oil – rice bran
- 1 tsp dijon mustard
- 1 tbs lemon juice
- salt & pepper to taste
Carefully slide the unbroken egg yolk into a tall narrow jar, add the rest of the ingredients. Try to move the egg yolk to the centre of the jar. Use the mixing blade on the stick mixer (the one with holes) and carefully place the basket over the egg yolk.
Turn the mixer on keeping it in place until the yolk is well mixed then slowly raise the mixer up through the oil. The mayonnaise will be done.