Basic mayo

Basic mayo

By
From
The Huxtaburger Book
Makes
750 g
Photographer
Chris Middleton

Mayonnaise is maybe not part of the traditional Aussie burger, but it sure is part of a Huxtaburger.

Making mayo at home really is incredibly simple, and you’ll know exactly what has gone into it.

In our mayo we use only free-range eggs from a farmer in Victoria’s Yarra Valley; please always buy the best and most ethically laid eggs you can. Never use extra virgin olive oil in your mayo as it is too strongly flavoured and can also be quite bitter. I’d recommend a fairly neutral vegetable oil; we use a blend of canola and olive oil.

Ingredients

Quantity Ingredient
6 egg yolks
50ml white wine vinegar
60g dijon mustard
2 teaspoons sea salt
2 cups vegetable oil
50ml warm water

Method

  1. Place the egg yolks, vinegar, mustard and salt in a stainless steel or glass bowl, or the bowl of an electric stand mixer. Whisk together to combine.
  2. Slowly drizzle the oil down the side of the bowl while whisking constantly. If the mixture becomes too thick, add a little of the warm water to thin it down as you go.
  3. Once all the oil has been incorporated, you can adjust the seasoning and also the consistency of the mayo with a little more of the warm water.
  4. Store in an airtight container in the fridge for up to 1 week.
  5. The mayo will thicken in the fridge, but you can adjust the consistency again by whisking a little water into it.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again