Prep: 10 min

Home made thick, creamy mayonnaise. If I have some left over egg yolks after making meringues and can spare ten minutes, I’ve got no excuses not to make this. It looks and tastes so different from the supermarket variety. I use this as a base for so many other types of condiments. I’ve mentioned some of these in the tips below. I placed a bowl on a tea towel to secure it because I needed both hands for this. Then whisk the yolks, mustard, salt and vinegar together until it’s becomes lighter and paler, it has emulsified. I drizzle in a small amount of oil as I whisk and when that had emulsified, another small drizzle. I continue this until all the oil had been used. If I add too much oil in one go it would cause the mayonnaise to split. I found that the drizzles of oil could become bigger towards the end. I add a little water to thin it slightly if it looks too thick and check the seasoning. Couldn’t help having a dollop on some left over mash for lunch.

Tips

1. ✴If my mayonnaise splits whilst I’m making it, I’ll start from clean bowl, add another egg yolk and gradually whisk in the mixture bit by bit. There is nothing wrong with the split mixture, it tastes the same, it just doesn’t look as nice.
   
   

2. ✴I always add a dollop of mayonnaise to my mashed potatoes, it’s my secret ingredient!
   
   

3. ✴Add a grated garlic clove to make aioli.
   
   

4. ✴Add a squeeze of lemon juice for lemon mayonnaise, perfect for fish.
   
   

5. ✴Try adding course grain mustard and serve with steak and chips.
   
   

6. ✴Add chopped gherkins, capers, lemon juice, parsley or chives to make tartare sauce.
   
   

7. ✴For Marie Rose sauce traditionally served with prawn cocktail add equal quantities of ketchup and salad cream to your mayonnaise.
   
   

8. ✴I use half quantity olive oil and other half vegetable oil to make an olive oil mayonnaise.
   
   

9. ✴My favourite calamari dip is a pinch of chilli flakes and a squeeze of lime mixed in with my mayonnaise.