We’re going to show you how to make home-made mayonnaise by hand. You can use a food processor, stand mixer or blender for this. For the best end result, it doesn’t really matter if you do the hard work of using a whisk or let the food processor do the work for you.
First thing you’ll have to do is choose which oil you are going to use. We’ve used sunflower oil, this is because we like the way it has almost no taste. Avoid using oils that have a strong flavor, like pure extra virgin olive oil. Try using some different kinds of oil to find out which taste you like best. Have you ever tried grape seed oil or mixing oils? We mostly like our mayonnaise a little sour, but sometimes we add a little bit of honey to it. You should try it sometimes, the flavors are simply amazing.
- 6 egg yolks
- 1 teaspoon (smooth) mustard
- 0,5 dl white wine vinegar
- 8,5 dl sunflower oil
- pepper and salt to taste
Kitchen equipment needed
- Kitchen towel
Making the mayonnaise — 10 minutes
PLACE a clean kitchen towel on your work surface and place a bowl on top, this way you secure the bowl so it won’t move while you mix. ADD egg yolks, mustard, white wine vinegar and some pepper and salt to the bowl and whisk it for about a minute.
Gently drip the oil into the mixture and keep mixing. To create the best result and reach every spot of the bowl, make circles (the figure 8) with your whisk (see below):
Continue mixing while you slowly add all of the oil, until you reached the consistency of mayonnaise. If it’s not thick enough, add a little more oil. Remember, do not stop moving that whisk until all of the oil has been absorbed.
Have a little taste and maybe you have to add a little more pepper or salt. That’s it, very easy!
A lot of sauces and salads or mayonnaise based, so using this how-two you can create your own mayonnaise. Put it on a sandwich or just eat it with fries, this mayonnaise is great for many meals. Keep it refrigerated while covered with cling film for up to a maximum of 5 days.