Now that the world has returned to its senses and fat is good again, mayonnaise is back on the menu with a bang. It is a great way to add good fats to your diet and anyone can make it.
Click on the video below to see the following method in action.
This is a delicious and very healthy mayonnaise. There are just five ingredients here which is half as many as you will find in a jar of the shop bought variety. The better the ingredients the better the mayo. Making your own means you can avoid naughty additives, preservatives, flavourings and hidden sugars.
You can make this in a bowl with a hand whisk or electric whisk, in a food processor or in a beautiful Kitchen Aid mixer as you see in my video.
2 organic free range egg yolks
1 tbsp lemon juice/light vinegar
1 tbsp mustard powder
275ml light olive oil
Ensure your ingredients are at room temperature before you begin.
1. Whisk two egg yolks on a medium fast speed for about a minute or two, they will come together and appear to thicken. This helps ensure you get a thick mayonnaise.
2. Add a generous pinch of salt, whisk for another minute.
3. Begin to add the oil in a very fine stream, if in doubt, slow down to a drip rate.
This could take up to eight or so minutes.*
4. Once all of the oil has been incorporated, add the lemon juice.
5. Add the mustard powder next and whisk for a minute or two.
6. Stop whisking and give it a taste. You may like to add more salt and whisk for a couple of minutes. Repeat until you have it seasoned to your taste.
7. Transfer to a sterilised jar.
Your mayonnaise will keep for a month in the fridge.
*If you add the oil too quickly the mixture may split. If this happens just stop adding oil, whisk in a few teaspoons of water and you will see the creamy appearance return. Continue to add the oil very slowly.
Not just any old ingredients
Good quality ingredients make for great mayonnaise.
Sea salt contains important trace minerals and avoids the anti caking agents you get in nasty table salt.
Here I have used lemon juice as an alternative to the traditional white wine vinegar because it works very well and I always have fresh lemons in the fruit bowl. Lemon makes for a very mild flavoured mayonnaise but, feel free to experiment with different acids (vinegars, citrus) to find your favourite. Vinegars are very good for you, especially the cloudy variety containing the Mother which is excellent for your gut health.
Eggs & Mustard
I recommend organic free range eggs. The nutrition profile (goodness) of these far exceeds that of inferior eggs. Buying organic free range also helps support ethical farming practises. Some recipes use the whole egg, but I wanted a really thick mayonnaise, so I have gone for two yolks instead of one whole egg. To further ensure thickness I went for mustard powder over wet mustard. You can tweak the flavour with different mustards, powder or ready mixed, dijon or wholegrain even wasabi.
Most recipes recommend vegetable or rapeseed oil, however, these oils are not good for you and should be avoided. Instead, I have used a light olive oil which is mild flavoured and high in good fats. If you are feeling flush you can use good extra virgin olive oil, avocado or macadamia oil. Add a richness of flavour with a little walnut oil. Combinations of oils can be interesting. I plan to have a go with coconut oil to see just how thick we can go.
Give this a bash and let me know how it goes.