whole egg mayonnaise

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A few secrets to homemade mayonnaise:

1. Everything needs to be at room temperature.

2.. If making with a food processor you need to have enough egg at the beginning so the oil gets dispersed evenly. I’ve had many tears over split mayonnaise when I thought I was being clever and halving the recipe. That being said, I have made this small batch with one whole egg successfully in the food processor.

3. Olive oil is too strongly flavoured for mayo. I’ve tried even just a little and it always overpowers. Stick to neutral oils.

4. If it does split, it’s time to switch over to hand beating. Mix a tablespoon of the split mixture with a tablespoon of mustard then start adding the mixture back in very slowly. A trick I picked up from the formidable Julia Child.

5. It’s ok to season with a little sugar. I often add sugar to my salad dressings so why not mayo. It definitely makes a difference in reaching the S&W benchmark.

6. The fresher your eggs, the longer your mayonnaise will last. It should last for at least a week, You’ll know if its starting to go bad because the mayonnaise will start to split or curdle.

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whole egg mayonnaise
makes 1 1/2 cups
1 whole egg at room temperature
2 teaspoons dijon mustard
1 teaspoon sherry vinegar
2 teaspoons lemon juice
1 1/2 cups peanut or other vegetable oil

1. Whizz eggs, mustard, vinegar & lemon together with a pinch salt.

2. With the motor still running, add the oil a few drops at a time, then build up to a thin stream and then a slightly more daring stream until most of the oil is incorporated.

3. Taste and season. Feel free to add a pinch of sugar or more vinegar, lemon juice or mustard if you like. Whizz to combine.

4. If the mayo is a little too runny, add the remaining oil. Too firm, add a little water.