This has taken all the pain out of making mayonnaise for me ... use a blending stick. A version of this recipe was with my new Bamix blender but I only just tried it after three months of Bamix ownership. I have also tried using my trusty old philips stick blender and it works a treat too.
- 1 egg
- 1 egg yolk
- seasoning (i use tabasco and fine salt)
- rapeseed/sunflower/olive oil
- white wine vinegar
- lemon juice
As usual I'm not giving exact quantities ! ... it requires about 300ml of oil. Be aware that olive oil gives a lot of flavour so I use mostly sunflower with a little olive oil for a nice balance. Rapeseed oil makes a wonderful bright yellow mayonnaise.
Put the eggs into a container just wider than your stick blender (I often use a large mug) then add 150-200ml oil ... blitz.
Add more oil once it starts to bind to a mayonnaise and stop when you reach the texture you like (it gets thicker the more oil you add).
The mayonnaise will now taste of egg and oil so season first then add some acidity, I like a dash of vinegar and add lemon to suit.
Taste - but use a new spoon each time as this is a cold dish and you risk contamination.
You can then add other flavours, chopped wild garlic, dill for fish, capers for shellfish ... feel free to add suggestions ! Worth noting that flavours intesify over a while so be cautious with garlic especially as it will get much stronger in flavour after an hour or so.
This uses fresh eggs so treat with some caution ... keeps fine for a few days but I make it fresh as its so easy.