Robin By: Robin

Homemade Mayonnaise

Start with

1 eggyolk

1 t mustard

pinch of salt & pepper

 

Everybody always says Dijon mustard, but I don't like Dijon so I used some honey-mustard instead.

 

Then whisk in 150 ml peanut/arachis oil. Starting with a few drops, whisk vigorously until it not only blends, but also thickens. Then add a little bit more oil, whisk, add more until after a while you're confident enought to add the rest of the oil in a little, steady stream.

 

When all the oil is blended in, add a teaspoon of ricewine vinegar or some lemonjuice.

 

And today I noticed it is really, really vital all ingredients are at roomtemperature. My kitchen was too cold, so my first batch failed. :( Luckily when I started again, with a new eggyolk I could wisk in the "failed/runny mayo" and still come out with an acceptable mayonnaise.

 

Never, really never use olive oil. I've tried that once and it was really disgusting.

patti pope faved this
  • Cryptia. 6y

    Hi, I'm an admin for a group called The frugal kitchen (photo's & recipes), and we'd love to have this added to the group!
  • Robin 6y

    I've added it, but I think it's not that much cheaper to make the mayo yourself. It depends on the oil you are using and especially the quantity you need. Because when I make a batch of mayo, we normally don't finish it and you can only keep it a few days. Whereas readymade mayo keeps "forever".
  • cuvycuv 6y

    Hi, I'm an admin for a group called The One One Four - Food, and we'd love to have this added to the group!
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Uploaded on February 13, 2009
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