Home-made Mayonnaise

Making mayonnaise is actually a very simple task if you have a food processor - as I demonstrated to people at the market on the 13th Feb 2010. It requires a bit more dexterity if you are trying to do it with a balloon whisk and the results are a bit more haphazard - although we have had good success using a soup stick blender. The reason that some of the ingredients are approximate is that eggs tend not to be a uniform size - even though they are graded into small, medium and large! Generally speaking, the mayonnaise will last very well if really fresh eggs are used - I have kept some in my fridge for 7 - 10 days without a problem. But, of course, you always have to remember that you are working with a raw product, so you need to be careful - certainly you shouldnt keep it for longer than the use-by date on your eggs.

Using full olive oil for the mayonnaise, unless it is a really light one, usually results in a mayonnaise that is too 'olivy', which is why I recommend a mix with a neutral oil such as sunflower. However, if you really like your olive oil then there is no reason not to use full olive oil instead of the mix in the recipe.

Ingredients:

1 organic, free-range egg (no point in making your own if you dont use good eggs!) available at the market

juice of half a lemon (roughly two tablespoons)

1-2 cloves of garlic, chopped roughly (optional)

About 250 ml  of 'neutral' tasting oil such as sunflower

About 75 ml of extra virgin olive oil

In a food processor, add the egg, lemon juice and garlic. Pulse for about 10 seconds.

Then, add the neutral oil in a slow steady stream (if this doesnt make sense, ask me to show you at the market what I mean). When you have added most of the neutral oil, switch to the olive oil and add about 2/3 of it. The mayonnaise should be well thickening by now.  Stop the processor and check the taste of the mayonnaise. If it is a bit too 'olive oily' then finish with the rest of the neutral oil. If there isnt enough of an olive oil flavour for your taste, then continue adding the olive oil.

You should end up with a thick, creamy and delicious mayonnaise, perfect for those potato wedges we also had on tasting at the market!