Homemade mayo’s simple to whip up
Nicola Galloway takes the fear out of making mayonnaise.
We go through a decent quantity of mayonnaise each week. It seems to be the males who like it most, spread thickly on lunchtime sandwiches. It is also used quite regularly in the kitchen – mixed with yoghurt for a smooth coleslaw dressing; with smoked paprika, lime juice and a touch of chilli added for a punchy sauce for fish tacos; and potato salad wouldn’t be the same without mayo, chopped boiled eggs and gherkins.
At chef school, this magical sauce was held in high regard because of its miraculous oil and water bonding. We made it by hand, adding the oil drop by drop while whisking furiously lest it split, as warned by our tutor.
Honestly, this makes it sound like a painstakingly difficult sauce but, in fact, it is harder to get it wrong than right. And with the use of convenient modern appliances, such as a blender or a food processor, it is ready to go in less than 10 minutes.
Sure, it is more convenient and involves less clean-up to buy pre-made mayonnaise, and when looking at a price comparison, it is around the same to buy as it is to make it, at $5-$6 per 500ml if
you are using good-quality oil, such as olive oil or cold-pressed rapeseed oil and free-range eggs.
But one bonus of making it yourself is less sugar. The store-bought mayonnaise I’ve tried has a distinctly sweet taste.
Another argument for homemade is control of the ingredients used. There are no added flavours, stabilisers or fillers. And the ingredients are all pantry staples, except the lemon, which can be replaced with more vinegar (see recipe).
The use of good-quality oils is important for this high-fat condiment, so read labels carefully as some commercial mayonnaise has a combination of oils to keep costs low.
At the pricier $8-$9 mark, you can get egg-free mayonnaise, albeit using vegetable gums to thicken, or organic mayonnaise using a better choice of oil. (If egg-free is a necessity, look into cashew mayonnaise made from soaked and blended cashews.)
The quality of more expensive sauces, although still sweet, is comparable to homemade and, when price compared, it is worth dusting off the blender and whizzing up a batch yourself.
Whole egg mayonnaise and aioli variation
It is essential that the egg is at room temperature when making mayonnaise, or the emulsion will be compromised.
The addition of the boiling water at the end is a trick I learnt from my Nana Ngaire.
It serves to naturally stabilise the mayonnaise and, although initially the sauce will be thinner, it will thicken as it cools in the fridge.
I find this is helpful for easily pouring the mayonnaise into a jar before it sets.
Preparation time: 10 minutes Makes 300ml
1 egg at room temperature
1 teaspoon dijon mustard
2 teaspoons apple cider vinegar or white wine vinegar
1 tablespoon lemon juice or use 1 teaspoon extra vinegar 1⁄2 teaspoon salt 1⁄2 teaspoon sugar (optional – serves to balance the tartness of the vinegar)
200ml mild-tasting olive oil, or neutral oil such as cold-pressed rapeseed oil
1 tablespoon boiling water
Place all the ingredients, except the oil and water, into a blender and briefly mix to combine.
With the engine running slowly, drizzle in the oil to create a thick, emulsified sauce. Add the boiling water, which will temporarily thin the mayonnaise and prevent it from splitting.
Pour the mayonnaise into a jar and store in the fridge. As the mayonnaise cools, it will thicken.
To make aioli, add two peeled and chopped garlic cloves and use two teaspoons of wholegrain mustard instead of dijon mustard.