This homemade mayonnaise recipe makes creamy and delicious mayonnaise which can be flavoured with lemon, garlic or herbs. By following these simple guidelines, mayonnaise is not difficult.....
I like to use mayonnaise in quite a few of my finger sandwiches, flavoured in different ways. I usually make up a batch of plain mayonnaise as in the recipe below, and then flavour small quantities for each sandwich.
Chicken sandwiches are wonderful with either lemon or garlic mayonnaise.
I usually use plain mayonnaise in tuna sandwiches and in egg salad sandwiches.
You can even make tartar sauce, just by adding chopped gherkins, a few capers, a squeeze of lemon and some parsley to the mayonnaise recipe. This tastes delicious with salmon sandwiches.
The key to making mayonnaise is putting the oil in very slowly, especially at the beginning. If you don't do this, it can curdle and/or not thicken.
If the mayonnaise does happen to curdle, you can start with a fresh egg and you can add, just a drop at a time, the curdled mixture. You can then add the rest of the oil a bit at a time.
If you don't have a food processor, or a liquidizer, you can still make this homemade mayonnaise recipe using a balloon whisk. It just takes a lot more effort and you need to be diligent about trickling in the oil really slowly.
Time: About 15 minutes
Keeps in the refrigerator for 3 days
1 large raw egg
170ml (3/4 cup) light olive oil
1/2 tsp mustard powder
salt and pepper
Follow the mayonnaise recipe above, but you will also need one peeled clove of garlic.
Crush the garlic and add half of it to the mayonnaise. Stir well and taste. Add more if necessary until it is to your taste. It shouldn't be overpowering - but you do need to be able to taste the garlic a little.
Follow the recipe above, but you will also need half a lemon.
Squeeze the juice from the lemon and add a little at a time until you have the desired flavour and consistency.
Adding chopped herbs is also a lovely way of flavouring mayonnaise, although you do need to use up the mayonnaise quite quickly if you do this, as the herbs will not last as long as the mayonnaise.
It's a good idea to think about only flavouring the amount you are going to use from the full quantity that you make above.
You simply need to add a small amount of chopped fresh herbs to the mayonnaise to taste.
Tarragon goes beautifully with chicken sandwiches.
I love chives and mint with salmon sandwiches. Or try adding a few capers, parsley, lemon and chopped gherkins to go with salmon.