Once you realise how easy it is to make mayonnaise, I promise you will never buy it again. The best thing about making your own mayo is that you can add whatever you like to it: mustard, garlic, herbs – the options are endless. This recipe is simple, foolproof and amazingly quick. No separating of eggs or drizzling of oil required – you pretty much just bung all your ingredients in a jar and whizz. You see? Anyone can do it!
- Hand blender (stick / immersion blender)
- Jar or beaker just slightly wider than the head of your hand blender – most blenders come with a plastic beaker that’s the right size
- 1 whole egg (large or extra large)
- 1 tbsp white wine vinegar / lemon juice / lime juice
- 240 ml oil of your choice (do NOT use extra virgin olive oil – the taste is too overpowering. I use 200ml sunflower oil and 40ml light & mild olive oil)
- Salt to season
- Optional extras: pepper, garlic, herbs, mustard
- Crack the egg – the whole egg – into the bottom of your jar or beaker.
- Add the vinegar or lemon/lime juice.
- Add a good pinch of salt, plus any additional flavourings you want. I tend to use a crack of freshly ground pepper plus about half a teaspoon of mustard powder.
- Now, pour in your oil. As mentioned above, you can use any oil you like but I would recommend that you do NOT use extra virgin olive oil as it’s is too strong tasting to make a good mayo. I use mostly sunflower oil and add a touch of light & mild tasting olive oil for extra depth of flavour.
- Allow the egg to settle back to the bottom of the beaker. Now immerse your blender head right to the bottom and start whizzing. Do not move the blender head about – just leave it right at the bottom of the container for a full 30 seconds. After just a few seconds, you’ll see the mayo start to form and work its way up the sides of the beaker.
- After 30 seconds are up, you can start to move your stick blender about in the beaker to get all the last bits of oil incorporated into your mayo.
- Now taste, adjust seasoning as required and transfer to an airtight container. Store your mayo in the fridge for up to 2 weeks.