Okay – easy mayonnaise for the culinary crippled:
Ingredients for the Basic Mayonnaise
- 475ml sunflower oil or rapeseed oil – don’t get all fancy and use olive oil – it’ll taste disgusting (take it from one who knows)
- 2 fresh eggs
- 1/2 teaspoon of salt
- 1/2 teaspoon of Colman’s Mustard Powder or 1 teaspoon of Colman’s English Mustard from a jar
- 1 tablespoon of white wine vinegar or cider vinegar
Drop all of the ingredients except the oil into a blender and turn on to full whack.
Gradually trickle the oil into the blender as the ingredients are mixed. This ensures the oil is aerated as it enters the forming mayonnaise. Trickle too quickly and it will end up a gloopy mess (bleugh). Too slow and it will end up cooking the eggs 🙂 I’ve only made those mistakes once each – a nice steady trickle will ensure you never will!
Depending on the capacity of your blender, towards the end of adding the oil you may need to stop the blender, stir the mix to free the blades, then restart the blender and continue to add the oil. I need to do that about 4 times in our Kenwood to make sure the oil mixes well.
The easiest thing to add is garlic. Just add a couple of cloves at the initial blending stage, before adding the oil, and you get great garlic mayonnaise!
Herbs and spices are also easy to add, or onions for a less-garlicky flavour. I guess you could also add some beetroot for a red mayonnaise, though I’ve never tried it 🙂 One for Hallowe’en maybe…