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  • Michelle

Mayonnaise - Back to Basics 40

Mayonnaise. Well. What can I say? Another one that people are scared to make at home that is actually really, really easy, and does not have all the yukky stuff in it that the bought stuff can have. Like a quiche I think, a mayonnaise has the reputation (undeserved) of being something that is difficult to make. Not true, with a couple of tips we will have you whipping up mayo like a pro. Ready? Here we go then.

Don’t they look sweet? It is the one on the left that we are focussed on at the minute, we will get to the other in the next post.

Remember how we conjured the spirit of the great Kenny Rogers when we made pastry? Well today I want you to get in touch with your inner Pointer Sister, and we are going to be a Mayonnaise Lover With A Slow Hand and an Easy Touch, and that is all we need to make a successful mayonnaise (plus the following ingredients).


1 egg yolk

1 teaspoon mustard (I used a mild American as I do like that one)

1 tablespoon vinegar

1/4 teaspoon garlic powder

pinch salt (I know, we rarely use salt in the Cookie House, but this does need a pinch)

1/2 cup of mild olive oil (or bland flavoured oil of your choice)

Place all of your ingredients except for the oil in a large bowl.

And give it a good bash around with a balloon whisk. If you prefer to do this in a food processor you can, just so long as you have one that has an opening in the top so you can add the oil while it is dancing.

Now, this is where we begin to sing, whisking vigorously with one hand (or food processing) we begin to drizzle the olive oil in down the side of the bowl with a SLOW HAND AND AN EASY TOUCH! This will prevent the mayonnaise from splitting, we are making an emulsion here, we are lovingly coating each tiny bit of our initial ingredients with a layer of oil, if we Come and Go in a Heated Rush, we will split our mayo and that would be sad (but easily fixed). So, we whisk and we whisk, stopping often to scrape down the sides, and we drizzle and we drizzle until all of the oil has been used up. It will go from this.

To this.

To this.

To this.

And there you go. Stuart’s your uncle, and you are done.

Scrape it into a clean jar, pop a lid on it and you have made a mayonnaise. Good job! See? It is not quick, but it is very easy.

If by chance you do split it, don’t be upset, you can whisk it into another egg yolk, slow, slow, slow, or you can start again, pop another lot of beginning ingredients into another bowl, whisk in your split mayo and then start the Slow Hand drizzle of the second lot of oil again, you will end up with a double batch, but that is okay, I am going to show you some yummy ways to use it anyway.


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