Introduction:
After learning how to make mayonnaise I have seriously never bought mayonnaise since. Firstly, I have yet to taste any bought mayonnaise that can compare with the flavour and freshness of the homemade version. Secondly, I really enjoy making it.
The first time I made it, meticulously following the recipe I had, it seemed like an adventure in to the big big world of cooking; now it’s something that I can whip up – or whisk up – in no more than 3 or 4 minutes. The secret behind a good stable mayonnaise is getting the right proportion of egg yolk to liquid, and of course the whisking action. Egg yolk is the most magnificent of natural foods – it has an incredible emulsifying power; that is the way it can cause liquids that do not normally mix to come together as one.
Just as an aside it is believed by some that the word for mayonnaise came from the old French for yolk, moyeu, meaning the centre hub. It certainly has logic to it.
Back on track, can I honestly say that I have not yet had a mayonnaise split on me; a girlfriend or two maybe, but not a mayonnaise. The reason I believe is the quality of the whisk I use and the size of the mixing bowl. I use a large whisk and large metal mixing bowl.
The requirement is to smash the oil in to droplets so that they can then be emulsified by the egg yolk. The large mixing bowl and structure of the large whisk enables vigorous beating, and hence a beautifully constructed creamy mayonnaise. If you have never made mayonnaise before I reckon you should approach this with a sense of adventure and excitement, and not in fear or hesitancy – somehow I reckon what’s in the mind has a significant bearing on what ends up on the plate – or sandwich.
4 comments
I’m always looking for new uses for my immersion blender. Do you think it would be a good fit for this mayonnaise recipe? Thanks!
Hi,
I have never made this with an immersion blender, however, I reckon it would be fine to use this recipe with a slight modification to the process. Basically, throw all the ingredients in to a blending beaker or tall vessel and then blend away, whilst agitating the blender to mix the emulsion. Should work out fine. Let me know.
Worked for me first time, mixing manually with a whisk. Previously tried by following process from Gordon Ramsay, using a food processor, and ended up with a split sloppy mess. Will be manual for me from now on. Cheers Nick.
Hey, glad it worked – butties will never be the same again with a lashing of this mayonnaise on it. I use this as a base for other sauces, such as the classic cocktail sauce.