A couple of weeks back I was asked about mayonnaise and how to make your own. Here is my version of homemade mayonnaise using lemon. If you don’t have lemons you can always use good quality apple cider vinegar or white wine vinegar. The three main components of mayonnaise is eggs, acid (vinegar) and oil.
My last job in Brisbane before we got married was at a catering place down the road from where we lived. One of the jobs I did regularly each week was to make the mayonnaise. We use to make all different sorts of mayonnaises like lemon, lime, dill, aioli and then use them for many different canapes.
A few tips for first timers: Make sure all your ingredients are at room temperature. Secondly measure your vinegar/lemon juice and oil before starting so you have it on hand ready to go. Once you gain your confidence you can do it add lip but until then measure. Season your mayonnaise – it does make a difference.
Did you take it too far? Don’t worry. A little kitchen trick I learnt many years ago after doing a massive mayonnaise fail, I mixed it too long and it started to separate. If your mayonnaise does this or if you added too much oil at once – you can bring it back. All you need to do is crack another egg into a new clean bowl along with more vinegar and start the process again but instead of adding oil you add your ruined mayonnaise back in. I promise you it will come back to life.
Homemade mayonnaise is awesome, it may not last as long in the fridge but it is fresh and all the ingredients are clean, and when you eat a burger smothered in your own mayo you know you have something good.
- 1 egg
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- salt and pepper
- 1 cup (250ml) oil (rice bran, macadamia, light olive oil)
- Place the egg, lemon juice, mustard, salt and pepper in a food processor or tall cup if using a stick blender. Wizz to combine.
- Keep the motor running while you slowly pour in the oil, drizzle it in a thin stream not rushing. You should be left with a pale thick and creamy mayonnaise.
- Keep in a sealed jar for up to a week in the fridge.