Real Mayonnaise

Home made mayonnaise take less time to make that a peanut-butter sandwich, seriously, and it tastes absolutely divine, keeps for about 10 days in the fridge, and you can play around with the flavors easily by throwing in additional ingredients, depending on what you’re serving it with. I reserved a small amount of this batch and re-whizzed it with some chopped fresh tarragon and a gherkin to make my own version of “tartar” sauce which went with my Spicy Fish Cakes. DIVINE! You will Never, Ever, Ever go back to the store-bought stuff again, I can promise you that!

What you’ll need…
1 egg
1 teaspoon Dijon
1 tablespoon Champagne Vinegar
1/2 teaspoon sea salt
approx 1 cup cold-pressed grapeseed oil (you may end up using more or less)

Whiz the egg, Dijon, juice, vinegar and salt in a blender, and then start to VERY SLOWLY drizzle in the oil. No dumping please!  You need to allow the oil to emulsify with the other ingredients. Don’t worry this will all take about a minute or so.  When a little over 3/4 of the oil has been added the mixture should suddenly start to thicken. At this point you can taste the mayo and adjust the ingredients according to your taste. I personally like a bright mayo, and usually add a little extra splash of vinegar.
Just a side note: I don’t usually measure my ingredients when I am making something as simple as mayonnaise, so please taste as you go to make sure the recipe is working for you! You may not need to add all of the oil, or you may end up adding extra. That will depend on your tastes, the humidity and elevation of your kitchen, etc.
Feel free to add fresh herbs or a tiny bit of garlic to the mayo, but for your first batch I recommend following this simple recipe and then going from there! Enjoy!!