Killer Salad Recipes

I thought to balance things out, after sharing a recipe for salad cream, I would post a recipe for homemade mayonnaise. This is an easy mayonnaise recipe, though it does require constant attention and preferably a blender or a hand whisk.

To begin with you will need to separate the yolks from the whites of two large fresh eggs, now if you can crack an egg with one hand you can simply open it over your other hand and let the white trickle away through your fingers, retaining the yolk in the palm of your hand. If you can’t crack an egg with one hand, why not? It’s easy But if you can’t, crack the egg with two hands and gently pour the yolk from one half of the shell into the other, and keep doing this until you are only left with the yolk.

Place the egg yolks into a bowl or a blender and add to them one heaped teaspoon of dry mustard powder, and a pinch of salt and pepper. Mix these together.

Next comes the part where you need to pay attention, begin to slowly add around 300ml of olive oil or a nut oil. When I say slowly I mean drop by drop and keep whisking or blending all the time, otherwise the mixture will curdle and you end up with a big inedible mess*. After you have added a little of the oil you should notice the mixture thickening up, when this happens add a teaspoon of white vinegar to thin it down. Carry on adding the oil slowly, drop by drop and making sure each drop is well combined before adding the next drop. Once all the oil is combined, do a taste test and add more salt and/or pepper if needed.

ok, that’s it, homemade mayonnaise. Store in an airtight container for no more than a week in the fridge.

*TIP: If the mixture does curdle, don’t worry, if you have another egg yolk put this into a bowl and slowly pour the curdled mixture into it, whisking all the time. Then continue to add the oil as if nothing happened. No one will ever notice, and I won’t tell them if you don’t

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