Homemade mayonnaise

It’s so convenient to add a dollop of store-bought mayonnaise to sandwiches, salad dressings, broccoli chicken and a host of other family favourites. So why bother to make your own? Wait until you taste it!

Makes about 300ml Preparation time: 15 minutes

• 2 extra-large egg yolks • 5ml mustard powder • about 3ml finely-grated fresh garlic • 15ml red wine vinegar (or to taste) • a few drops fresh lemon juice • 250ml vegetable oil

VARIATIONS

Get creative and add any of the following: a pinch of horseradish, a dash of wasabi, chipotle chilli, chopped herbs or spring onions, finely chopped anchovies, sriracha sauce... the possibilities are endless!

1 Place all the ingredients, except the oil, in a mixing bowl and blend well with an electric beater until thick and light. You can also use your food processor for this task.

2 Now add half of the oil, a drop at a time, while whisking continuously, until the mixture is thick and glossy. Then gradually add the rest of the oil in a thin stream. If the mayonnaise is thick enough before all the oil is added, you don’t have to beat it all in. Season to taste with salt and pepper. Finally, beat in 15ml boiling water. Refrigerate until needed.

[ HELP, MY MIXTURE HAS CURDLED!]

Mayonnaise curdles when the oil is added too quickly, which breaks the emulsion. Don’t give up and throw the mixture away; just start again with an extra-large egg yolk in the bowl. Beat it with a pinch of salt, pepper, vinegar and mustard. Gradually beat in the curdled mixture until well blended, followed by the rest of the oil. Use your electric mixer or blender and you’ll soon rescue it.