Mayonnaise is simple to make and is much tastier than the commercial varieties. It contains raw eggs so should be stored in the refrigerator until ready to serve and it is best to use free range or organic eggs. Home made Mayonnaise is best not served to the old or very young, in this case use a good commercial Mayonnaise, sour cream or crème fraîche, simply adding the finely chopped herbs and a little lemon juice if using sour cream or crème fraîche.
Portions: 500ml Mayonnaise
Preparation: 5 minutes
- 4 egg yolks
- 1 tsp Dijon mustard
- juice of 2 lemons
- generous pinch salt
- 2 tbsp dill, finely chopped
- 2 tbsp chives, roughly chopped
- 500ml light-medium olive oil
- Herb Mayonnaise: Place the egg yolks, Dijon mustard, lemon juice, salt and herbs in a food processor and process until well blended. While the motor is running slowly add the olive oil until you have a mayonnaise consistency (alternatively whisk the ingredients slowly adding the olive oil while whisking). Serve at once or cover and refrigerate until ready to serve.
- the mayonnaise will keep for several days in the refrigerator, dependant on the freshness of the eggs.
- If you add the olive oil to quickly it will curdle (if this happens you can rectify it by placing 1 egg yolk or a couple of tablespoons of hot water in a clean bowl and then slowly whisk in the split mayonnaise a spoonful at a time until it rectified).