E above is a quote from Jamie Oliver. Mayonnaise especially home made ones can be dolloped on top of grilled fish, crostini…etc. Yes, Mayo from a jar is okay, especially when you’re in a hurry but for a special occasion, you can’t beat the real McCoy!
I have been wanting to try my hand at homemade mayonnaise for quite sometime now. Every-time I flipped through Cook with Jamie, I would stop at the mayonnaise page, admire the gorgeous thick n smooth mayo. A glance at the recipe would always make me flip to the next page and this has been happening for about 4 months now.
Finally last night, we needed salad to go with the grilled chicken wings. Yes, it was a need. Salad and chicken wings just goes! I wanted to make the super delicious salad with lettuce, onions n oranges. We ran out of mayo, so I was telling mom that perhaps I should make some mayo. Mom agreed and encouraged me to give it an attempt although I suspect the main reason for her encouragement has to be the fact that she know she might be the 1 to go to the shop to purchase the mayo since I was waiting for a customer to collect her orders. Smart mommie. Now you know how I turned out as such.
Anyways, while measuring the ingredients, the amount of oil used continued to disturb me! I have been delaying trying this recipe mainly because this recipe uses a whopping 565ml of oil! I took the bottle of mayo I have in the fridge (Err there’s about 1tsp left?) and was reading the ingredients.
The label said:
vegetable oil
eggs
sugar
salt
acid(I can’t rem what acid)
gum(I cant rem what either) 😛
another acid that I cant remember
and there was a list of other things that I’m not even sure what it was!
So I figured homemade would still be better? At least I knew what was in there! So I give it a try and I was hoping that the mayonnaise would come together without having to use that much oil.
Apparently although Mayonnaise is simple to make, it needs some patience else the Mayonnaise would split. So Jamie suggested that you use 3:1 amount of vegetable oil to olive oil for the 1st few attempts. This way, even if the mayonnaise doesn’t work out…you haven’t lost all the expensive olive oil! Make sense to me, so I did just that but I used Canola oil instead. And yes, I used slightly less than 350ml of oil. It was thick and smooth enough, thus I stopped at that. You can of coz go all the way till 565ml. I presume it’s gonna be thicker?
Anyways, the mayonnaise turned out really lovely! Mom even suggested that I should start selling mayonnaise! The olive oil made a whole lot of difference in the taste! This recipe gives u a jar of mayo, so I guess it’s ain’t that bad at all if you use it in proportions. It’s really delicious thus a little goes a long way!
Home-made Mayonaise
Prep time
Cook time
Total time
Author: Maya Kitchenette
Ingredients
- 1 large free-range or organic egg yolk
- 1tsp Dijon mustard
- about 565ml olive oil -I used less (200ml canola oil and 150ml olive oil)
- 1 lemon (start with half a lemon and taste as you go along)
- ¼ tsp sea salt
- good pinch of black pepper
Instructions
- Place the yolk and mustard in a bowl and whisk together. You can also use a food processor.
- While whisking, slowly add oil, drop by drop.
- Once you blended about 3 tbsp of the oil and the mixture begins to thicken, you can pour in the rest of the oil in a continuous trickle. Continue whisking.
- Add a good squeeze of lemon juice and season with salt and pepper.
Nutrition Information
Calories: 4643 Fat: 521g Saturated fat: 73g Unsaturated fat: 433g Trans fat: 0g Carbohydrates: 9g Sugar: 2g Sodium: 669mg Fiber: 3g Protein: 4g Cholesterol: 184mg
There you have it, one of the best mayonnaise ever!
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