I don’t know why I ever bought mayonnaise in the first place. It’s just so simple to make and literally takes less than 10 minutes. Our cook has always made the mayonnaise we use at home and this year, I finally asked him for the recipe. After making it, I realised the host of possibilities.
You can experiment with the thickness, add flavour or make an eggless version, and the good part is that it’s all home made, has absolutely no preservatives, has less sugar and salt and keeps in the fridge for at least two months if it even lasts that long. Lots of people use only egg yolk for mayonnaise which makes it richer and heavier. The use of egg whites here not only makes it light but gives it a lovely silken texture.
You can add mayonnaise to a potato salad, sandwiches, use it as salad dressings or use as a dipping sauce to grilled fish and meats and vegetables. You can apparently add it to cakes as well, though that’s something I don’t think i’ll be trying. Cakes are heavy enough on their own. I’ve kept the mayonnaise a bit on the lighter side flavour wise because it can then be used as a base to which you can add different flavours.
3 large eggs
3 tbsp vinegar
1 level tsp salt
1 heaped tsp sugar
2 tsp mustard powder
270 ml vegetable oil
If using a food processor
- Put the eggs, vinegar, salt, sugar and mustard powder in the food processor and whizz till foamy. About 30 seconds.
- Then with the motor running steadily pour oil in a slow trickle through the food processor chimney till you get the thickness you desire. The oil amount is indicative. Add as much as you prefer. The mayonnaise should be silky and should have the consistency of thick yoghurt.
If using a mixie or blender
- Put the eggs, vinegar, salt, sugar and mustard powder in the mixie blender and blend till foamy. About 30 seconds.
- Open the lid, add 1/3 oil, close the lid and blend for another 30 seconds. Repeat two more times. Check the consistency and the flavour. Add more salt or mustard if you want and blend for a bit. If it is too runny, you can add more oil and blend for another minute.
- Pour or spoon the mayonnaise into a sterilised glass jar and refrigerate.
Important notes: The amount of oil required depends on the size of eggs. The larger the eggs, the more oil you would need for the mayonnaise to thicken for the consistency you would require. If your eggs are small, put a little less oil at first in the three stages. If the eggs are large, keep a bit of extra oil and add conservatively into the mixie in stages if you are using that and not a food processor.
In a food processor the raised chimney-like opening allows you to pour the oil in a stream and see the emulsification because of the transparent body. In a mixie you won’t be able to see the process if it has a steel container and won’t be able to pour the oil in a stream. You will need to keep opening the lid to check if it’s done. It’s still just as easy. I used a mixie for this one.