Serves: Makes about 275ml
With a bit of practise making mayonnaise is a doddle and with a food processor or electric whisk can be done in a matter of minutes. I never make it by hand (mainly out of laziness) unless I want a tiny amount when it is not worth getting out the food processor. Indeed it is very difficult to make a little bit of mayonnaise in a food processor because a single egg yolk tends to splatter around the bowl and cannot incorporate the oil. More often than not it then splits. I nearly always make mayo with 1 whole egg and 1 egg yolk as I think it has a lighter, less cloying consistency than a mayo made with just egg yolks. For the same reason I always use a neutral oil such as sunflower or rapeseed and add a touch of olive oil for flavour.
- 1 egg
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 teaspoon English mustard powder
- 2 teaspoons white wine vinegar
- 225ml sunflower or rapeseed oil
- 55ml olive oil (mild or fruity depending on taste)
- Place the egg, egg yolk, mustards and vinegar in the bowl of a food processor. Add a good pinch of salt and a little ground black pepper. Process for about 20 seconds.
- With the motor still running slowly pour the oils into the bowl in a thin, steady stream. by the time all the oil is incorporated the mayonnaise should be thick and creamy. Taste and season with a touch of salt if necessary. Spoon into a jar or bowl, cover and refrigerate. The mayonnaise will keep for 5-7 days in the fridge.