- you see what ingredients go in
- you can determine the quality of the ingredients used, adding your own favorite ingredients
- and of course it really does taste much better.
Once you have mastered the basic recipe below, you can start varying the ingredients to make your personalized version by;
Using your favorite vinegar or citrus juice like flavored vinager or lime juice instead of lemon juice.
- Using your favorite mustard.
- Adding 1 or 2 garlic cloves to the mustard and egg yoke, creating garlic mayo or Aioli.
- Substituting up to 125 ml of the neutral oil by olive oil or yoghurt for a healthier mayo.
As a Dutchy I love my mayo with chips. It is also great for making a potato salad.
Keep your leftover mayonnaise in a jar in the refrigerator. The lemon and the mustard ensure that you can keep your mayo for at least a week, if it lasts that long that is….
- 1 egg yolk
- 1 tbsp mustard
- half tsp salt
- 2 tbsp lemon juice or white wine vinegar
- 275 ml of neutral flavored oil, I use sunflower
Combine your yolk, mustard, vinegar and salt and whisk until well combined.
Keep whisking and gradually add your oil. After adding all the oil you should have a thick and glossy mayonnaise.
If you add your oil too quickly, the mayonnaise will split. Try whisking vigorously. If this doesn’t rescue your mayo, put this batch to the side. You will have to start over. When you are halfway adding your oil, add your split mayo instead, essentially creating a double batch of mayo.
Turn your mayonnaise into potato salad by adding it to some boiled sliced potatoes. Add some capers and sliced spring union for some freshness and a splash of green.