Admittedly my first couple of attempts to make homemade mayo failed. I tried the blender method that all the chef's seemed to rave about, failure, then the bowl method, failure. Finally I realized that the problem was the size of the bowl, and ever since changing from a large mixing bowl to a smaller one I have not once had mayo go wrong. So, here it is -
2 of the freshest free range eggs you can find, must be room temperature
Oil, I use olive oil or avocado oil
Do not use extra virgin olive oil as it leaves the mayo with a strong taste
salt and pepper
Herbs (optional, dill or tarragon work well)
Squeeze of lemon juice
|Tea towel steadies the bowl for beating|
Separate the eggs and put the yolks in a small mixing bowl. The egg whites can be saved to make meringues which will feature in a later blog.
Add a squeeze of lemon juice to the egg yolks, about 1tsp. Once the mayonnaise is finished you can add a little more if you like.
Beat the egg yolks and lemon juice until creamy. The slowly start to add the oil, SLOWLY is very important until the mayonnaise is starting to thicken. If you add the oil to fast the mix will split. I add a small trickle, beat that in and then another trickle. Once the mayo has started to thicken you can add the oil at a faster rate.
The amount of oil will vary but for two egg yolks it will be around 3/4 cup to a full cup. Once the mayonnaise is done season with salt and pepper. Add herbs if you like.
|Finished with dill|
The mayonnaise will keep for a couple of days in the fridge.