Jules Mayonnaise
I believe nothing beats the taste of homemade mayonnaise. Shop bought just cannot touch it. Pure and simple, made of eggs, good quality oil, mustard and seasonings. No additives or preservatives – pure heaven. I should perhaps call this ‘food processor’ homemade mayo as it is all done in the machine, which makes the method so quick and easy.
Recipe makes approximately 850 mls of mayonnaise.
450g jam jar
15 minutes
Ingredients
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1 whole egg
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500 mls sunflower oil- or light olive oil
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3-4 small capfuls of cider vinegar
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2 tsp french mustard
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Pinch of sugar
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Sea salt and coarsely ground black pepper
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1 tsp of hot water (optional to thin the mayonnaise)
Instructions
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Mayonnaise made using a food processor:
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01 Crack whole egg in the food processor. Add French mustard and all seasonings.
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02 Turn the processor on to full speed and very slowly pour in the oil. It is IMPORTANT at the initial stage that this is done very slowly as you do not want the egg to curdle.
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03 Keep up the speed of the processor and add the oil in a slow, thin steady stream. As the mixture thickens, increase the flow of oil.
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04 Add the cider vinegar in small amounts as a thinner to the mayonnaise. Taste as you go along, to make sure it is not too bland or too sharp.
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05 To thin the mayonnaise add teaspoons of boiled hot water.
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06 Transfer to a jam jar and store in the refrigerator.
Notes
It is possible to make the mayonnaise by hand but for me the process is way too long - the best machine is a food processor and if you do not have one, use an electric hand machine. ALWAYS use the best quality oil available.
