Go-To Mayo / Pregnant Lady Mayo
This recipe can be halved, but if your food processor is very large you’d be better making the half batch by hand to make sure it doesn’t split. And I like the flavour that onion powder gives but it’s totally optional.
By using boiling water you can pasteurize your egg yolks and make safe mayo for pregnant ladies… hooray!
makes: 2-3 cups
takes: 15 minutes
2 egg yolks at room temperature
2 tablespoons boiling water
1 tablespoon dijon mustard
2 tablespoons rice, sherry or white wine vinegar
1 scant teaspoon onion powder (optional)
2-3 cups extra light olive oil or other neutral flavoured oil
1. Whizz egg yolks and boiling water together with a big pinch of salt. Add mustard and vinegar and whizz again.
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, adding the onion powder now (if using). Feel free to add more vinegar, onion powder 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.
no mustard – just skip it!
herby – stir chopped herbs like chives, dill, parsley or basil through your finished mayo.
garlicky – add a clove or two of crushed garlic.
lemony – replace vinegar with lemon juice and add the zest of 1 lemon.
limey – replace vinegar with lime juice and add the zest of 1 lime.
creamy salad– mix with a little lemon juice or vinegar for a lovely creamy dressing.
as a sauce – dollop over roast or BBQ meats or vegetables. Especially good for those times when things are a bit on the overcooked side.
as a spread – brilliant on wraps or sandwiches instead of butter.
with eggs – I have it most mornings with my poached eggs and some sort of salad / raw veg / or fermented veg.
with soups – add some creamy richness by serving soup with a dollop of your mayo. Don’t add to your pot of simmering soup as it will split.
Absolutely. Takes 15 minutes.
Storage Best Practices
Store in a glass jar. Will keep in the fridge for about 2 weeks. It will start to ‘split’ and go curdled looking if it starts to go bad. Don’t freeze.
Problem Solving Guide
too bitter – that’s from your oil. Add a big pinch of salt to help mask this.
to avoid splitting – Everything needs to be at room temperature.
– 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.
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.
the fresher your eggs – the longer your mayonnaise will last.