An emulsion of egg, oil and acid, mayonnaise is a thick, creamy and smooth condiment you can make quickly at home. Perfect for serving in sandwiches, burgers, salads and fries. We’ve also included ideas for creating flavoured mayonnaise and sauces below. 
Ingredients for  MAYONNAISE

Yield: Around 1 cup
Egg Yolks
2 teaspoons
Apple Cider Vinegar
1 teaspoon
Lemon Juice
1 teaspoon
Sunflower Oil
3/4 cup
Garlic Powder
Salt, Finely Ground
Pepper, Finely Ground
1.  Clean jar/s and equipment by washing in hot soapy water and rinsing well before use.
2.  Combine egg yolks, mustard and vinegar in a mixing bowl or blender. Process until as pale as possible (around 5 minutes). If your egg yolks are a deep orange colour to begin with, the mayonnaise will not be pale (free-range, rich egg yolks were used in the batch pictured above).
3.  Drizzle oil slowly into mix, beating well. Beat until thick and smooth.
4.  Add garlic powder and season with salt and pepper. Mix well.
5.  Store jars of mayonnaise in the refrigerator and consume within 3-4 days (or freeze in airtight containers).

o  Use different vinegars: try white vinegar, white wine vinegar, apple cider vinegar, etc;

o  Try different oils: sunflower, canola, grapeseed, olive or rice bran - the olive oil will leave a stronger flavour, sunflower oil or rice bran oil are our favourites;

o  Use 1/2 teaspoon mustard powder instead of Dijon mustard, if preferred;

o  Use extra vinegar instead of lemon juice, if preferred;

o  Whole egg mayonnaise;

o  Avocado mayonnaise – add a mashed avocado (cover top of mayo with plastic wrap to reduce oxidation/browning);

o  Caesar salad dressing - add extra mustard, chopped anchovies, garlic and Worcestershire;

o  Cayenne;

o  Dill pickle mayonnaise – pinch of dried dill leaves and pickle vinegar;

o  Fry sauce – one part tomato ketchup, two parts mayonnaise;

o  Garlic aioli - add garlic (powder or roasted and minced);

o  Garlic aioli chipotle;

o  Japanese-style mayonnaise: use rice or apple cider vinegar, extra egg yolk optional;

o  Peri peri mayonnaise;

o  Ranch dressing – equal parts mayonnaise, sour cream and buttermilk, plus dried herbs (chives, dill, parsley), onion and garlic powder, salt, pepper and a squeeze of lemon juice;

o  RĂ©moulade – a French sauce made from mayonnaise, finely diced pickles, capers, wholegrain mustard, parsley, tarragon, lemon juice, hot sauce and salt

o  Salsa golf – Argentinean ketchup made from mayonnaise and ketchup

o  Seafood cocktail sauce - mayonnaise, ketchup, Worcestershire sauce, tabasco sauce, horseradish sauce and lemon or lime juice;

o  Sriracha mayonnaise;

o  Sweet chilli mayonnaise;

o  Tartare sauce - mayonnaise, finely diced pickles, dried dill and lemon juice;

o  Wasabi mayonnaise;

o  Yuzu mayonnaise


o  Potato salad 

o  Curried egg lettuce wraps. Crunchy and delicious! Peel and mash boiled eggs then mix with mayonnaise and curry powder to taste (add curry powder a little bit at a time). Spoon into washed lettuce leaves and top with spring onion, chives or sliced fresh chilli and fresh herbs if you like.

o  Grilled Reuben sandwiches stuffed with mayonnaise, 12-hour slow cooked corned beef, Swiss cheese, sauerkraut and lots of your favourite mustard

Author: Megan Radaich          
Image Credit: Megan Radaich          
Publication: www.foodpreserving.org
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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