Make Your Own: Whole Egg Mayonnaise

by leah

This is the beginning of a series of posts where I present a recipe and method for making your own versions of commonly bought items. The rationale behind it is pretty simple. When you make your own, you control what goes into it, and therefore you control the quality. Which is of benefit as food manufacturers are notorious shady with adding edible but non-food fillers to their foods to stretch their profit.

Sometimes it’s cheaper to make your own; sometimes a bit pricier. The overreaching benefit however, is it always tastes exactly the way you like it.

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If you have not bought some rice bran oil as a staple oil for your kitchen, do it now. It’s as good for you as olive oil, but has a more inert, nutty flavour.  It also has a beautiful colour and is a perfect oil for making a lovely golden hued mayonnaise. It also has a very high smoke point and is superb for frying. I use it for all my cooking, only breaking out the extra virgin olive oil when I want the fruity olive flavour and the dark green colour.

Mayonnaise is merely a stable emulsion of eggs and oil, with some flavourings added.The flavour and texture far surpasses any of the gelatine thickened-sickly sweet goop that passes for mayonnaise in the jar. It keeps for a week in the fridge.  I like to make mine with whole eggs as it creates a softer and lighter mayo which is more useful and closer in texture to the supermarket kind. The minimum you can make is about 400ml, so continue using jar based whole egg mayo on your occasional sandwich.  However, if you’re making a salad that calls for mayonnaise-based dressing, or you’re making a whole mess of sandwiches, it’s worthwhile to make your own. After the recipe I’ve added a few variations on the mayo recipe, just for fun! It’s very versatile.

Makes 400 ml or about 1 3/4 cups

350 ml/about 1.5 cups of rice bran oil (Don’t use olive oil for this, it tastes bad)
1 egg
1 teaspoon of dijon mustard
2 tbsp Some kind of clear acid (lime juice, lemon juice, white wine vinegar)
Fine salt

For this recipe you need a large bowl, a pouring jug and a whisk.

Gently whisk the egg and mustard in the large bowl until combined and a bit frothy.

Very slowly drizzle the oil and whisk the mixture until it combines and emulsifies. If it doesn’t, just keep whisking, it will eventually. Very gradually increase the addition of oil, continuously whisking. After you’ve added half you don’t really need to worry about it splitting, so add the oil as fast as you can combine it until it’s all gone.

Taste the mayonnaise. Add half the acid and salt and taste again. Add more if you think it needs it.

Keep refrigerated for up to a week.

Variations:
+ 2 cloves of crushed garlic for aioli
+ A teaspoon of sugar and more vinegar and some wholegrain mustard for potato salad dressing
+ 2 tbsp Sour cream, a touch more vinegar, 2 crushed anchovies and a cup of chopped delicate herbs for green goddess dressing
+ A few sploshes worcestershire sauce and 3 tablespoons ketchup for thousand island
+ 3 tbsp sour cream, powdered onion, cream cheese & chives for ranch
+ 3 tbsp Sour cream, crumbled blue cheese and white wine vinegar for blue cheese dressing
+ 1 tsp of curry powder and some more mustard for curry dipping sauce

Uses for Mayo (other than on sandwiches which is rather obvious)

- Dipping sauce for fries and crudites
- Tuna salad, egg salad, potato salad.
- Laid over lobster or other cold seafood
- As a salad dressing
- Devilled eggs
- As a hair conditioner!