I am a sucker for a thick, creamy mayonnaise. Growing up with a Dutch mother, mayonnaise was put on and with everything. Sandwiches, salad, chicken, fish, hot chips, burgers, the list goes on. There always had to be mayo in the fridge and a spare one in the cupboard just in case.
A few years ago I saw my great Aunt make mayonnaise from scratch. I was transfixed by her technique and blown away by the taste. Using nothing but white wine vinegar, dry mustard, salt, egg yolks and olive oil, she created a rich and creamy mayo. It was then used as then base for a traditional Marie Rose sauce. I knew from then on I was going to try to make my own mayonnaise.
However, it took a while before I felt confident enough to actually give it a try. It wasn’t until I was auditioning for Masterchef that I started researching different recipes and techniques. I had decided to make crispy skinned Salmon with oven roasted tomatoes and dill potato salad. I was adamant that I would make the potato salad with mayonnaise I had whipped up myself. Being such a crucial element in the dish, I practised twice a day for two weeks until I thought my mayonnaise was good enough. Using a similar recipe to my great aunt’s, with the addition of dill, and the old school technique of whisk and metal bowl, I managed to whip up a flavoursome mayonnaise.
However, due to the effort it took to whisk the eggs, add the oil and keep a steady stream, my arm felt like is was going to fall off. The yield was always low, half the time the mayonnaise split and I wanted to be able to make my own mayonnaise regularly. After my audition (which obviously wasn’t successful – I did get great feedback for the mayo though 🙂 ) I set out to find a quick, easy and tasty recipe for a good mayonnaise.
Through my trial and error, I discovered the following:
- Olive oil is too strong a base and it is better to use a neutral oil to emulsify. I like using Sunflower oil now.
- Whole eggs (instead of yolks) are not only easier to use but gives a creamier, less “eggy” flavour.
- There is nothing wrong taking a shortcut here and there. I switched my whisk for the food processor and found that the results were quicker and better.
- Finally, to save having to slowly tip the oil into food processor, I poked a hole in the bottom of a foam cup, jammed the cup in the feeder and allowed the oil to drip into the processor – hands free!
Using these techniques, I came across a great recipe for the best Whole Egg Mayonnaise ANYONE can make. Trust me, if you love mayonnaise, you won’t go back to store-bought after trying this version.
Please note: This is a BASE recipe and it tastes very neutral. It is designed “clean” so you can build on flavours to suit what you like. My changes: add white pepper, more salt, “real” dijon mustard and extra vinegar. Occasionally confit garlic too!
- 1/2 tsp dry mustard powder
- 1/4 tsp sea salt
- 2 eggs
- 2 cups neutral tasting oil (sunflower works well – opt for pressed if possible)
- 2 tblsp white wine vinegar (not malted)
Put all ingredients (other than the oil) in the food processor and turn it onto medium-high.
Jam a foam/plastic cup (with a hole poked in the bottom) in the food processor feeder and have the oil measured out, ready to pour into the cup.
Fill the cup with oil and allow it to stream slowly into the Food Processor.
Once the cup is empty, fill the cup again until all the oil has been used.
Voila! Hands Free mayonnaise.
If stored in a sterilised glass jar, the mayonnaise will last about 2 weeks.