A french chef created mayonnaise in 1756. So it has been loved and used for many years since its first appearance. The type of blender used is very important, it should be high powered, and if you use a large jug blender, you may need to blend for longer to ensure that the mayonnaise has enough contact with the blade to emulsify.
If you are using a food processor that is on the smaller side, that will work better than a large blender. Many people can make mayonnaise by hand with an electric whisk or manual. It just takes more effort and work.
- Egg room temperature (1 large)
- Dijon mustard (1 tbsp)
- White or red wine vinegar (1 tbsp)
- Fine sea salt (1/4 tsp plus extra to taste)
- Neutral flavoured oil such as canola, groundnut or rapeseed (240ml)
- Fresh lemon juice (1 tsp) optional
- Add the egg to your chosen blender/food processor and whizz for 20 seconds (longer if you are doing this by hand). Add in the dijon mustard, salt and vinegar and blend for another 20 seconds, do not over blend.
- Get a spatula and scrape down the sides of the bowl/blender to ensure the liquid is all near the blade. Turn on the processor and slowly pour in the oil until a quarter of the oil has been added to the mixture.
- When the mixture is thicker, slowly add more oil to get the right consistency. Once all of the oil has been added, stop the blender, scrape the sides again to ensure everything is next to the blade and process for 10 seconds.
- Turn off the blender and taste your mayonnaise, and season with extra salt, vinegar or lemon juice if it needs it.
- If the mayo is not thick enough, put it back into the blender and add a little more oil until it thickens.