I am the Queen of Mayo
I love homemade mayo. I love commercial mayo, for that matter. If anybody tells you they put mayo on their fries here, them ’em they’re a filthy, filthy liar. Maybe on the continent, but Brits aren’t real big on mayo, I am sad to report.
Anyway, my homemade mayo was a little hit or miss. You know the drill: blend an egg yolk then slowly drizzle in the oil. Eh. Sometimes it worked, sometimes it didn’t.
Then I lit on a brilliant recipe online. I’d credit the lady, but that was ages ago and I forget where I saw it. She puts everything in at once and gives is a whizz with a stick mixer. And it works great!
You have to put stuff in in the right order, though. And quantities are important (this last was harder for me to work out because I’m using a non-standard bantam egg).
Whole egg in first (I don’t bother to separate the yolk from the white as my eggs have so little white in proportion).
Then salt and mustard (mustard helps the mayo emulsify, but I also like the zing).
Then any light oil (7/10ths of a cup for my little egg).
Finally, a teaspoon of lemon or vinegar, whichever you prefer to cut the oily taste.
Then zizz it up with the stick mixer, leaving the blades at the bottom until it’s done. The mixer will draw the oil down to itself at just the right pace. Makes a lovely stiff mayo. I make it in a screwtop jar, so there’s nothing to clean up afterwards but the stick mixer.
I really shouldn’t do it with my own eggs, though. My girls aren’t vaccinated against salmonella and they have lots of contact with wild birds.
Death by mayo. Tell everyone it’s how I would have wanted to go.
Three years later, I have come to edit the post. The site I found this recipe on is Ramona’s Cuisine. Thank you, Ramona. Never let it be said that I don’t credit my sources.
August 11, 2020 — 7:52 pm
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