Mayonnaise

Mayonnaise is an emulsion of an oil – soybean, olive, rapeseed for example with a vinegar – wine (red or white), cider or lemon juice – stabilised by an egg yolk so it won’t split out. Sometimes with added herbs or spices.

 

• 150 ml (6 fl oz) vegetable oil but have some extra standing by.
• 35 ml (2 tbsp) white wine vinegar or cider vinegar
• 1 egg yolk

This can be mixed either by hand with a ballon whisk or with a hand blender.

Method

1. Seperate the egg yolk from the white by your favourite method.
2. Drop the yolk into a bowl (ideally round bottomed but it’s not critical)
3. Whisk slightly (just a pulse if you are using a hand blender)
4. Add a couple of tablespoons of the oil and all the vinegar to the egg
5. Whisk  slightly again to bring it all together
6. Now you need to add the oil in glugs and beat briskly to incorporate the oil
7. If you are using a stick blender you can just drool the oil into the bowl with the blender running
8. Stop adding the oil when the consistency you want is achieved. (You may not need all of the oil!)
9. Taste and adjust the balance with a little salt, white pepper or vinegar if it seems a little too sweet.

Uses: Served best on chips (french fries)

Variants

• Add a teaspoon of mustard to the egg yolk before you carry on (French standard – or Salad Cream at home)
• Whisk in minced garlic – (Mediterranean version called alioli)
• I prefer a couple of cloves of roast garlic (what is it with me and roast garlic)
• Stir in a tablespoon of your favourite ketchup and a splash of brandy – (Marie-Rose)
• Roasted garlic, saffron and paprika (Rouille)
• Use the whole egg – makes the mayo much whiter (something like what I had in Greece)
• Finely chopped pickled cucumber, capers and onion (Tartare sauce)
• Start with your own leftover vinaigrette (just as you like it)