Tuesday, June 22, 2010


"I'm not a total mayo fascist," says Hugh Fearnley-Whittingstall in his cookbook River Cottage Everyday. I surely agree with him. In general, life is a bit to fast-paced to make your own mayonnaise. But when there's time and when you want to showcase a fresh, tasty coleslaw or salad, homemade mayonnaise is the perfect way to do it. Thankfully it's not too hard once you get the knack, and it keeps well in the fridge, so you can use and enjoy it several times for your trouble.

I have made mayonnaise in the past and found it a little tricky beating it by hand. This time I used an electric beater and it was so much easier. I have learned that it is essential that the egg yolk is at room temperature. And Hugh says that if you are worried about the mayo splitting, you can add a teaspoon of ready-made mayo to hinder this. Use any mild oils you have available, for example, sunflower, rapeseed, or mild olive oil, or a mixture of any of these.
adapted from River Cottage Everyday by Hugh Fearnley-Whittingstall
makes 175 ml

1/4 garlic clove
1/4 t mustard
1 medium egg yolk, at room temperature
1 t mild vinegar
1 t ready-made mayonnaise (optional)
2/3 c (150 ml) mild oil(s)
lemon juice
salt and pepper

Crush the garlic and place in the bottom of a large bowl with the mustard, egg yolk, vinegar, and ready-made mayonnaise, if using.
Use an electric mixer on medium to beat as you add the oil very slowly, half a teaspoon at a time in a thin stream.
Continue to add the oil very gradually and the mayo will thicken.
Don't overbeat. When all the oil is added, taste, and add lemon juice, salt or pepper if needed.
Cover and keep in the fridge for a week.

So try it out; it's not too hard and it's well worth the trouble for the delicious, fresh condiment that is worth eating on its own! I made it to feature in a salad that I'll blog about later in the week.


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