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Homemade Mayonnaise

Preparing time: 30 min
2 egg yolks
1 tsp mustard
salt and frehsly ground pepper to taste
Fresh Egg yolksMustardWhisk to combine the ingredients
Place the egg yolks and mustard in a glass bowl. Add a pinch of salt and pepper. Whisk until you combine the ingredients.
250 ml groundnut oil or vegetable oil
Add a part of the oil to begin the processWhisk until the emulsion starts to thicken
Slowly add 20 ml of the oil in a thin trickle whisking constantly. Whisk until the sauce begins to thicken.
Add all oil with steady stream whisking constantly
Add the oil with a steady stream whisking all the time. The sauce will be losing the intense yellow colour which comes from the egg yolks, become more pale and thick.
Whisk to incorporate all oil
Whisk to incorporate the whole oil. Then whisk constantly for 30 seconds. The mayonnaise is ready when yellow pale and jiggly.
2 tsp lemon juice or white vinegar (white wine, cider)
Add the lemon juiceThe homemade mayonnaise Polly Eats London
Add the lemon juice or vinegar, salt or pepper if necessary to adjust the seasoning. The recipe makes 270 ml of the mayonnaise. Keep refrigerated for 2 weeks.
Hand mixer equipped with the whisking attachmentHand mixer equipped with the whisking attachment helps
The whole process requires the constant whisking for about 30 minutes so you can help yourself using a hand mixer equipped with the whisking attachment on the low speed.
The recipe inspired by Michel Roux "Sauces. Savoury and Sweet"

Homemade Mayonnaise Polly Eats LondonHomemade Mayonnaise Polly Eats LondonHomemade Mayonnaise Polly Eats London

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