Mayonnaise

Mayonnaise

By
From
Meat
Makes
1 1/2 cups
Photographer
Dean Cambray

You can make mayonnaise by hand, or in a blender or food processor. Here I give the hand-whisked method as I think it’s really important to understand the process. Whichever method you use, the important thing is to add the oil very slowly to begin with, until the mixture emulsifies. Start drop by drop, then increase to a drizzle, and once the mayonnaise is glossy and thick, you can add the rest of the oil in a slow, steady stream.

Mayonnaise is fantastically versatile and you can flavour it in various ways. Some of my favourite variations follow.

Ingredients

Quantity Ingredient
2 free-range egg yolks
1/2 lemon, juiced
1 teaspoon dijon mustard
1 teaspoon salt
1 1/2 cups olive oil
A pinch freshly ground white pepper

Method

  1. Place the egg yolks, lemon juice, mustard and salt in a mixing bowl and set it on a damp tea towel to keep it steady. Beat with a balloon whisk until smooth and creamy. Now start adding the oil, drop by drop, whisking all the time. Don’t be tempted to rush this stage. Once a third of the oil has been added, increase the speed to a slow, steady stream, whisking continuously until it has all been incorporated.
  2. Taste the mayonnaise and adjust the seasonings and acid level to your liking. If the mayonnaise is too thick, you can thin it with a little water.
  3. Store in the fridge in an airtight container.
Tags:
Meat
Adrian
Richardson
La
Luna
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