Bhaskar Dandona says, “Mayonnaise is something that we use quite regularly. And what is better than a homemade Mayonnaise. We hope you find the below recipe useful taken from Marcus Wareing here.”
Making your own mayonnaise at home is incredibly satisfying and easier than people think! Try Marcus Wareing’s recipe from Marcus At Home, to enjoy with a Club Sandwich or hot fluffy chips…
2 egg yolks
1 tsp white wine vinegar
1 tsp English mustard
150ml olive oil
150ml vegetable oil
Sea salt and freshly ground pepper
Put the egg yolks, vinegar, mustard and a pinch of salt in a mixing bowl and mix together with a balloon whisk.
Slowly drizzle in the oil, whisking continuously until thick and emulsified.
Taste, and add more seasoning, if you like, and keep in the fridge for up to 3 days.
If you’re looking for a vegan alternative, follow Chantelle Nicholson’s recipe from Planted below…
30ml aquafaba (chickpea water)
1/4 tsp Dijon mustard
1/2 tsp white wine vinegar
230ml olive oil
Put the aquafaba in a beaker, if using a stick blender or a medium mixing bowl if using a whisk.
Add the mustard and vinegar.
Gradually drizzle in the olive oil, little by little, whisking or blending continuously until the mayonnaise thickens.
Season to taste.