homemade mayo

I genuinely believe that nothing surpasses the satisfaction of preparing delicious homemade food from scratch.

Cooking from scratch means that you can know and trust not only the ingredients, but the process too.

Homemade mayo exemplifies this perfectly—not only is it a joy to make for these reasons, but the quality simply can't be matched by store-bought versions.

Allow me to guide you through the process, step by step!

Ingredients

- 250ml of a neutral flavoured oil

(I like to use a light tasting olive oil)

- 1 free range egg yolk

- 1 clove of fresh garlic

- 1 teaspoon of dijon mustard

- the juice of one lemon

- salt to taste

NOTES

-You can whisk this by hand but I love using my emersion blender.

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METHOD

1. Combine egg yolk, mustard, salt, garlic, lemon juice and 50ish ml of oil into a clean glass jar.

2. Insert your emersion blended to right the the bottom of the jar over the egg yolk.

3. Pulse the blender and then continue to blend/pulse gradually as you add the oil bit by bit until all the oil combined, throughout this process the mayo will thicken.

4. If it’s too thick you can add a little water to thin it to your liking, blend this in to mix well.

5. Be sure to use your mayo quickly as it is preservative free and won’t keep in the fridge like store bought mayo (this shouldn’t be a problem because it tastes so good).

Perhaps you’ll use yours on a Bacon, Lettuce and Tomato Sandwich as I have done, I can most certainly say that it was delicious.

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