Mayonnaise is something you usually have as part of the kitchen’s pantry. I don’t usually have the habit of making it myself, but when I had an egg yolk in surplus from yesterday’s baking, I thought now was the time.
The result is a thousand times better than what you buy in stores, so with a little patience and a few ingredients you can make your own mayo.
The amount of mustard and vinegar depends on the strength of taste you want; whether it should be mild and creamy or strong and spicy.
2 PASTEURISED EGG YOLKS
2 TSP. DIJON MUSTARD
2 TSP. APPLE CIDER VINEGAR
SALT AND PEPPER
ABOUT 2 DL SUNFLOWER OIL OR SIMILAR OTHER NEUTRAL OIL.
Mix egg yolks, mustard, vinegar, salt and pepper with an electric whisk … or a blender.
Add the oil, first a little at a time and then later in a thin stream. Whisk until the oil and egg yolk emulsify and become thick and creamy. Keep adding oil until you think it has the right consistency.
Eventually you can add more mustard, vinegar, salt and pepper to taste.
A homemade mayonnaise lasts about a week or two in a refrigerator, so you don’t have to make large portions every time. However, in general, the mayo should be able to adhere to the last date of the pasteurised egg yolk.