The very first time I made mayonnaise was way back at cooking college in 1989. A stainless steel bowl, a balloon whisk and the essential ingredients of egg yolks, lemon juice, mustard, salt, pepper and oil. We were taught the classic way – a laborious method that’s not only about perfect balance and precision, but a work-out for the arm as well. Mine often curdled as I was too hasty with the addition of oil, but the neat little trick of adding hot water always came to the rescue.
A food processor can be used instead of a whisk but it still requires that steady stream of oil to be incorporated as the rest of the ingredients are constantly being mixed.
Things became much easier when stick blenders came onto the market, and when it comes to the humble mayo you can have it made in a few minutes. Fresh, creamy mayo that tastes better than the store-bought stuff.
makes 1¼ cups
Place all ingredients into a thin and narrow container or jug. With a steady up and down motion, mix with a stick blender until thick and emulsified.
If the mayonnaise is too thick to your liking, add about 1 teaspoon of hot water and mix again to dilute it.
Store in the fridge, covered, for up to two weeks.