We have all heard that it takes a lot of time and patience to make fresh Mayonnaise.
Well this is a quick method of making Mayonnaise and this recipe is mustard free and so it is gluten free.
If you have red any of my bio stuff you will know that I have a number of allergies so I am always looking for new recipes that are ‘safe’ to eat.
This recipe has 4 ingredients and comes together very quickly. (Egg yolks, salt, lemon juice or white wine vinegar and vegetable oil)
You will need a jam jar or taller (make sure the bottom of the jar is just big enough for the head of your hand blender) and a hand blender to make this mayonnaise. (Ideally use the jug that comes with the hand blender.)
Measure the oil into a jug ready to be added to the mixture. I prefer to use plain tasteless oil, you can use other oils, light olive oil, nut oils, it is your preference, but remember this will add a flavour to the finished mayonnaise.
I prefer to have a tea-towel under the jar, it helps to stop the jar moving around during the blending.
Crack the eggs and place the 2 egg yolks into the jar, and save the egg whites in a bowl for another recipe.
Add the salt and lemon juice/white wine vinegar to the jar and blend with the hand blender, this will warm up the egg yolks.
Continue whisking the mixture in the jar and slowly add the oil, keep blending until you have used all the oil.
If the mixture is too thin (like salad cream) add some more oil, the more oil the thicker the mayonnaise. The exact volume of oil depends on the size of the egg yolks.
If the mayonnaise is too thick, add a little hot water and blend again.
This will bring the mayonnaise to the thickness you want. The addition of the hot water will lighten the mayonnaise.
This recipe is the base for a few variations.
Alioi – Garlic Mayonnaise
Addition – 1 medium crushed garlic clove
Add the crushed garlic clove to the mixture (before the addition of the oil).
Blend the egg yolks with the lemon juice/white wine vinegar and salt add the crushed garlic clove and blend again, then with the blender running slowly add the oil and blend as above to the thickness you require.
Thousand Island Dressing
Addition – 2 tbsp tomato ketchup
Make the mayonnaise as per the main recipe, once you have the desired thickness add the 2 tbsp of tomato ketchup and mix together.
Addition – 1 small shallot, finely chopped, 3 tbsp capers and 3 tbsp gherkins, drained and chopped, squeeze of lemon juice and 3 tbsp chopped fresh parsley
Add the chopped capers, gherkins and parsley to the mayonnaise, mix well together.
Check the tartare sauce and add the lemon juice and salt as to your taste.