Mayonnaise

by Sherbhert Editor

The ability to make a good mayonnaise at home is a skill worth mastering. It really isn’t difficult, but patience is key. Follow the steps below to transform simple ingredients into this remarkable sauce. Vary the flavours with chives, three-cornered garlic, garlic cloves or saffron if you like, and take roast chicken, grilled fish, or simple vegetables to a whole new level.

This recipe makes enough for 4 -6 and will keep well for a week if covered and stored in the fridge.

Ingredients:

2 very fresh egg yolks

Sea salt flakes

1 teaspoon of English mustard powder

290ml extra virgin olive oil 

The finely grated zest and juice of half a lemon

1tbsp wine vinegar 

Method:

  • Put the egg yolks in a glass or china bowl with a pinch of the sea salt flakes and mustard powder and use a wooden spoon to beat the ingredients together.
  • Put the oil in a separate glass or china bowl or jug and use a metal dessert spoon to start adding the oil, literally tiny drop by tiny drop beating well with a wooden spoon after each addition. 
  • The mixture will start to thicken and, when half the oil has been used, beat in the lemon juice and carry on adding the oil, drop by drop, a little more confidently now and alternating with drops of vinegar.
  • Continue until you have used all the oil and all the vinegar and then taste the mayonnaise and add a little more of the salt flakes if you need to.

Flavour Variations:

Garlic Mayonnaise – Add 2 peeled and crushed cloves of garlic to the bowl with the eggs at the beginning.

Saffron Mayonnaise – infuse 15 saffron threads in a tablespoon of hot water for 10 minutes and add the threads and the water to the bowl with the eggs at the beginning. 

Chives or Three-cornered Garlic – use a small bunch of chives or three-cornered garlic leaves, when in season, and just snip them and stir them into the finished mayonnaise.

See also: – Green Sauce

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