I promised some more salad dressings when I wrote the Vinaigrette recipe the other day. I really looked forward to doing this post because mayonnaise this way is so simple and so spectacular. You’ll have great mayo in less than a minute. I hope once you have made this the first time, you will not feel the need to buy mayo ever again.
What’s more, it gave me an excuse to make a food-related video to show you how easy it all is. So it was lucky I needed some mayonnaise yesterday. It was to make into a wild garlic mayonnaise to go with some juicy prawns grilled with breadcrumbs and parmesan. I’m afraid there’s no picture of the finished dish because we ate it!
If you want to know how make this, wild garlic mayonnaise or tartar sauce, please read on…
For people who keep chickens, mayonnaise is a really good way of using fresh eggs. In fact, fresher eggs mean better mayonnaise. Fresh eggs contain more of the natural stabiliser lecithin, so you are more likely to get better results. Of course, if you’re in a group that are told they should avoid raw eggs (pregnant, the very young or frail) then think about doing so.
Your major choice with mayonnaise is which oil to use. Your choice will affect the finished taste of the mayonnaise and its expense. I use a mix of extra virgin olive oil and a neutral sunflower or olive oil. This gives a rounded flavour and keeps the cost down.
Your ingredients are best if they are at a cool to moderate room temperature. If you’ve been baking all day and the kitchen feels like an oven, you will find it
harder to make the mayonnaise.
Here’s the video which shows how simple this is:
Mayonnaise with a stick blender recipe
1 medium egg
A large pinch of sea salt
White or freshly ground black pepper (Optional: use white if you don’t want flecks in the finished mayo)
1tsp or more Dijon mustard
About 300ml oil (I use 50/50 sunflower oil & extra virgin olive oil)
1 tsp white wine vinegar, or to taste (flavoured vinegars can be nice here) or you can use the juice of a lemon
Put all the ingredients in a blender goblet, jug or the bowl of your food processor.
Allow the egg to settle to the bottom. Put your stick blender to the bottom of the container and turn on. After a while, you will see the egg & some of the oil emulsify and turn white. Make sure that this is complete before gradually lifting the blender up (and down) through the mix to incorporate the rest of the oil. This will take about a minute in total. Make sure that you have incorporated everything and check your seasoning.
Update 12th March: I’ve been asked on Twitter how long this will store. If you use very fresh eggs (safest and these work best anyway) this should easily keep for 5 days in the fridge. If the quantity is too much for you to use, then you can scale down the ingredients to suit. It’s important that you use complete egg as the egg whites help buffer the mix against the speed & heat of the blades which may otherwise make the emulsion split. So if you want to scale down by half, beat an egg and then add half. A precise amount doesn’t matter, you could use the whole egg with no problem.
Wild garlic mayonnaise recipe
To make wild garlic mayonnaise, take a small handful of wild garlic leaves and chop them very coarsely. Pop these into the bottom of the blender goblet before everything else and puree. Then continue as above. Alternatively, add the chopped leaves at the end and blend through the mayyonnaise quickly. Don’t over-process or you may split the mayo.
Tartar sauce recipe
This is the classic fish accompaniment.
3 tbsp each of chopped capers, gherkins and parsley
1 shallot, finely chopped or small bunch chives, finely chopped
Lemon juice to taste
Mix all the ingredients together and chill.
Other posts you may like:
- Wild garlic and smoked salmon carbonara
- Wild garlic and homemade ricotta pasta
- Nettle gnocchi recipe
- Italian rotolo pasta recipe with lemon thyme butter
This post is part of the 52 Week Salad Challenge. To find out more, click the picture.