Friday, November 7, 2008

Homemade Mayonnaise

This is one of those recipes that used to be really hard to make. With the advent of blenders and food processors, this recipe will take no longer than five minutes to make - yes, you read that right! The flavour is so much better than the shop bought imitations, that it is likely you will never go back once you try this.


1 Standard sized egg
1 cup Pure olive oil (do not under any circumstances use 'extra virgin' olive oil - the flavour is way too strong for mayonnaise)
2-3 tbsp Vinegar
2-3 tsp Sugar
up to 1 rounded tsp Mustard (use any form of mustard - wholegrain and honey mustard are particularly nice)
Salt/Pepper (to taste)


**Please Note: All of the ingredients must be at room temperature, otherwise curdling of the mayonnaise will occur.**

1. Put the egg, 2 tbsps of the vinegar, 2 tsps of sugar, mustard, salt and pepper into a food processor. Whizz on HIGH until all the ingredients are fully combined
2. Using the feed shoot at the top of the food processor, ever so slowly add the olive oil. Keep adding the oil in a thin stream until it is fully combined and the mayonnaise is thick
3. Turn the food processor off and taste the mayonnaise. Sweeten it or season to taste. If the mayonnaise is too thick, add a little more vinegar and blend again

I am unsure how long this will keep in the fridge, but with the high oil content, I would imagine it would last some time.

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