Mayonnaise

Cooking: None
Yield: 1 cup
          
Here is our basic mayonnaise recipe, using free range egg yolks, mustard, oil, vinegar and lemon juice. Keep refrigerated and use within 3-4 days ...
   
Ingredients:
3 egg yolks
2 teaspoons dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
3/4 cup sunflower oil
pinch of garlic powder
salt
pepper
  
Beat egg yolks, mustard and vinegar until pale.
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).
   
Drizzle oil slowly into mix, beating well. Beat until thick and smooth. Add garlic powder and season with salt and pepper. Mix well.
   
Store in an airtight container in the refrigerator, and use within 3-4 days.
   
TIPS:
  • add a touch of cayenne pepper;
  • use different vinegars: try white vinegar, white wine vinegar, apple cider vinegar, etc;
  • try different oils: sunflower, canola, grapeseed, olive or rice bran - the olive oil will leave a stronger flavour, sunflower or ricebran are our favourites;
  • use 1/2 teaspoon mustard powder instead of dijon mustard, if preferred;
  • use extra vinegar instead of lemon juice, if preferred;
  • add garlic (powder or roasted and minced) to make aoli;
  • add a little tomato sauce to make seafood cocktail sauce;
  • add extra mustard, chopped anchovies, garlic and worcestershire to make caesar salad dressing;
   
More photographs HERE

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Acknowledgement 
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.