Chums, I have a new recipe for you that will TRANSFORM your life.
A bold claim, I know, but this nifty trick will help you bash up a batch of home-made mayonnaise in less than 30 seconds. I have timed it. No more standing there trickling oil in drop by drop and curdling it when you slip up and pour too much oil in. No—this is foolproof.
Several weeks ago, I watched TV chef John Torode make this on Celebrity MasterChef. He was demonstrating how the contestants should make mayonnaise if they were to recreate his recipe in the time specified. The two celebrities trying the recipe out did not use his method, opting for the conventional mayonnaise method, but John’s way intrigued me. That couldn’t work, surely…?
Glory be. It does. Super, super easy. I love Hellman’s Mayonnaise but I am also queen of the home-made, and with mayonnaise you get to control the oil. Commercial brands use cheap vegetable oils. For my version, I used Cretan olive oil—a mild one as the extra virgin stuff is too strong for mayonnaise.
Here is the recipe. Try it. Be amazed.
A fresh, easy to make mayonnaise you can use for salads, veggies, fish, ham and eggs.
You will need a stick blender and a tall, narrow vessel. I used a Pyrex jug.
1 large whole egg
250ml lighter olive oil, or a mix of olive and rapeseed oil
salt and pepper
1 tbsp lemon juice or apple cider vinegar
1tsp Dijon mustard
- Crack the egg into your vessel. Add the mustard and salt and pepper. Pour the oil on top.
- Push your blender down so it is on top of the egg. Press it on and whizz until you get a thick sauce.
- Add the lemon juice or vinegar, blend again and taste. Add more salt and pepper if necessary.
- Place in a sterilised jar and store in the fridge. It will last four or five days.
Please note: this recipe contains raw eggs. According to the NHS, in the UK vulnerable groups such as the elderly, infants, children and pregnant women can eat raw or lightly cooked eggs but they should be British Red Lion stamped, hen’s eggs and come from the UK.