Here at the Edinburgh New Town Cookery School, we teach our student how to make Homemade Mayonnaise from scratch. Not only is it very different from the store-bought version, but it teaches an essential cooking skill crucial to make any emulsion sauce. You can have it plain and it goes well with many dishes like poached fish or a salad. This is a basic mayonnaise recipe which you can then transform by adding other flavours to it like garlic or fresh herbs.
Try easy Homemade Mayonnaise Recipe and let us know how it goes! Don’t forget to check out the video to get more tips – especially when your mayo is not going quite as expected.
1 egg yolk
Salt and ground white pepper
Pinch dry English mustard
150mls sunflower oil
Lemon juice to taste
White wine vinegar to taste
1. Put the yolk in a bowl with a pinch of salt and the mustard and beat well with a wooden spoon.
2. If the mayonnaise gets too thick at any point (which means it’s at risk of splitting) about ½ teaspoon of lemon juice or white wine vinegar. The consistency should be like Greek yogurt you the time half the oil is added.
3. Resume pouring in the oil going more quickly now. If it gets too thick add either lemon juice, white wine vinegar or water.
4. Season to taste with salt and pepper. Cold water can be beaten in at the end to let down the mayonnaise if it’s too thick but acidic enough.
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