Mayonnaise (also quick blender mayo)

  • 1 egg yolk
  • Salt
  • Mustard (optional) – ¼ tsp of smooth Djon mustard or mustard powder. Yellow English mustard is too strong.
  • Sunflower oil (about 6 tablespoons, need to check this)
  • Olive oil (about another 6 tablespoons)
  • Lemon juice (about 1 tablespoon)

OK, mayonnaise is not always easy – it’s chemistry. The main thing is not to rush. It works best with an electric whisk although it is possible with just a fork (and extreme patience). It is a bit easier if you double the recipe, but then you get a lot of mayo!

Put the egg yolk, salt and mustard in the bowl and whisk it until the yolk looks a bit thicker than it was to start with. Then start adding sunflower oil oh ever so slowly. Drop by drop almost, or a few drops and then stop and whisk for a bit. It’s the early stage where this is really important. The mixture should stay thick and go a bit whiter, as you add more oil you should just get more of this thick mixture. If you’ve added several tablespoons of oil and it is thin and the same colour as the original egg yolk then it’s gone wrong and you won’t be able to make it better without starting again (see below). If it’s going well you can change to adding some olive oil. That’s for flavour, but it’s way too strong if you use only olive oil. If it all gets too thick you can add a bit of lemon juice and then go back to adding oil.

Starting again. If it goes wrong you can start again with another egg yolk. You are going to make twice as much mayo!  Beat the new egg yolk and then instead of slowly adding oil, start slowly adding the mixture that didn’t work last time. When all that’s used up you can start using extra oil.

Once you’ve made the mayo you can flavour it in one of these ways:

  • finely chopped garlic (for aioli)
  • paprika
  • fresh herbs
  • curry powder

For party dips, make a big batch of mayo and then create several different flavours.

Blender Mayo

  • 1 whole egg
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp djon mustard
  • 1 cup oil (half and half olive and sunflower)
  • 2-3 tablespoons lemon or lime juice

Put the egg, salt, sugar and mustard in a blender and start it going fast. Then gradually add in the oil while the blender is going. This can get very messy – try to keep the top of the blender as closed as possible. At the beginning you need to go very slowly (drop by drop), later can go a bit faster. After you’ve added all the oil, add the lemon juice. If you need a slightly larger quantity you can add 1/4 cup more oil afterwards.