If you’ve not tasted homemade mayonnaise you’re missing out. Give it a go with this fool proof how to guide and you won’t look back
1. Start by separating your eggs. As a rough guide you’ll need about 100-150ml of mild oil for each egg yolk. Groundnut or rapeseed oils are good and you can use olive oil but bear in mind it will have an olivey flavour.
Put in a pinch of salt and something acidic like vinegar or lemon juice.
2. Beat the egg yolks a little to bring them together. An electric whisk makes light work of it, but you can use a balloon whisk if you like, or a blender.
3. Next add a single drop of the oil and whisk until it’s blended in. Add another drop and do the same, then keep doing this until the mixture thickens. Be patient - if you pour in too much oil at this point the mayonnaise will split.
If it splits don’t worry. Start with new egg yolks in a bowl and whisk in the split mixture drop by drop.
4. When the mixture has really thickened into a lump you can start to pour the oil in a little bit more steadily, but try not to rush and still whisking constantly.
5. Keep adding the oil and whisking like this until the mixture’s really thick and looks like mayonnaise.
6. Stir in any flavourings or keep it plain. Here Richard uses some freshly squeezed lime juice and wasabi for an Asian feel.
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