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Home Made Mayonnaise

Feb 16, 2012 by     1 Comment     Posted under: A to Z of recipes, Vegetarian


10 minutes to produce a smooth, glossy and preservative free delicious mayonnaise.

Serves 6                              Preparation time 10 mins Cost per portion £ 0.10

1. Whisk the yolks, mustard and vinegar together lightly in a large bowl.
2. Add one drop of oil to the yolk mixture and whisk it in well (easier with an electric whisk).
3. Keep adding one drop of oil at a time, making sure each drop is whisked in and blended well before adding the next drop.
4. After a few minutes the mixture will start to thicken, then you can add the oil a tablespoon at a time until all the oil has been added.
5. If you prefer the mayonnaise a bit lighter, add the 2 teaspoons of boiling water at the end, and if you want to make garlic mayonnaise add the crushed garlic as well.

2 yolks
1 ½ teaspoons Dijon mustard
1 ½ teaspoons white wine vinegar
300 mls groundnut oil
¼  teaspoon salt
1 clove crushed garlic (optional)
2 teaspoons boiling water (optional)

Additional Information
It’s best to use the mayonnaise as soon as it has been made as it contains raw egg; if not using it straight away keep it in the fridge in a clean airtight container or jar for 2 or 3 days at the most.
Mayonnaise can be spiced up with garlic, herbs, wasabi, chilli or whatever takes your fancy…..

Nutrition Information

Nutrition per 100g per portion RDA women RDA men RDA child
Energy 802 kcal 472 kcal 24% 19% 26%
Protein* 1.8 g 1.1 g 2% 2% 4%
Total Fat* 88 g 52 g 74% 55% 74%
Polyunsaturates* 27 g 16 g
Mono Unsaturates* 39 g 23 g
Saturated Fat* 18 g 11 g 53% 35% 53%
Total Sugars* 0.0 g 0.0 g 0% 0% 0%
Carbohydrate* 0.1 g 0.1 g 0% 0% 0%

* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.

Allergens: Peanuts, Mustard, Egg

Cost per recipe:£0.62
Cost per portion:£0.10

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