In preparing for this post I had such fun making this little instructional video with my talented and super-generous friends Holly and Murdoch (of One Man Crew). We decided a mini-instructable was the absolute best way to demonstrate that, unless you need enough to feed a village in one sitting, you really need never buy mayonnaise again! Fresh mayonnaise is so quick and easy to make at home. And not only does it taste better, it’s so much healthier for you that you can serve yourself a nice BIG dollop without feeling any guilt at all. There are a few little tips and tricks to ensure success, but once you know them, this recipe is pretty much fail-safe according to my own experience!
Tonight I made a fresh jar of mayonnaise to eat with our dinner and I added a small clove of fresh garlic which turned it into aioli! I’ve also added black garlic to the mayonnaise before, which tasted absolutely delicious. Black garlic is much sweeter and milder than even roasted garlic; unfortunately it’s so expensive it’s like eating gold, so that’s just for special treats.
Anyway, here is the recipe, including my little tips and tricks:
HOMEMADE MAYONNAISE RECIPE
Find yourself a glass jar (with a lid) which is just wide enough to fit the whizz stick in. This seems to be one of the crucial ingredients to success, so take the time to find just the right vessel! Into this jar, you can then add:
1 whole egg (make sure the egg is at room temperature)
1 Tbsp raw apple cider vinegar
1 tsp Dijon mustard
½ tsp coconut sugar (optional)
rock or sea salt to taste
150mL LIGHT olive oil – it’s VERY important to use light/extra-light olive oil for mayonnaise, and not extra-virgin. I speak from experience, trust me. Mayonnaise made with extra-virgin olive oil tastes extremely bitter, and although I so desperately wanted a perfectly healthy mayonnaise, even I couldn’t deny it tasted disgusting. I switched to cheap sunflower oil, which tasted great; but then when I tried organic, cold-pressed sunflower oil, it too tasted awful! So I’ve settled for light olive oil, as the healthiest option I can think of that still tastes delicious.
As you can see in the video, I simply lower the whizz stick into the jar and start whizzing from the bottom. When the egg and oil start to emulsify and you can see the mayonnaise magically appearing, you can start to slowly lift the whizz stick up until all the ingredients are blended. It takes me about 5 minutes to organise and make the mayonnaise, and it’s ready to eat immediately. It should keep in the fridge for up to a week. Because mayonnaise is made with raw egg, I am conscious that the egg needs to be a really healthy one. We only eat free-range, pasture-fed chicken eggs sold to us by the lovely lady at the River Market, who loves her chooks to bits.
Incidentally, one of the unexpected advantages of making fresh mayonnaise has been the cleaning up. I used to hate washing up finished mayonnaise jars because it took multiple washes and what seemed like half a bottle of dishwashing liquid to cut the grease. With my homemade version, I can rinse the jar clean with just hot water. I’m not sure if that’s due to the type of oil I use, or perhaps the lack of thickeners in fresh mayo, but whatever the reason, I can’t help but imagine my own insides prefer the easy-clean version.
Being half-Dutch, I just couldn’t live without mayonnaise. I’ve grown up eating fish and chips with mayonnaise, and my kids will too (as I’ve converted my husband!) but I’m glad they can indulge in a delectable condiment that is free of artificial flavours, colours, and other additives with scary numbers in brackets. Eet smakelijk!