There are many shoppers for whom mayonnaise always came in a glass jar. I have come across people who had no idea that anyone could actually make a mayonnaise from scratch.
In our recipes section I have added a recipe for a meal from Catalunya. It is for fried squid with a smoked pimentón and garlic mayonnaise.
But how do you make a mayonnaise to begin with?
Well that does depend on whether you make it by hand or using a liquidiser. If using the latter you should use a whole egg and the subsequent result is a lighter mayonnaise.
If making by hand use two egg yolks. The end product will be softer and richer.
You can use olive oil or sunflower oil, or even a mixture of the two. The mayonnaise will keep well in the fridge for up to seven days. To make 300 mils of mayonnaise use 1 egg (by machine) or 2 egg yolks (by hand). Also two teaspoons of white wine sugar and half a teaspoon of salt. You should also use 300 mils of sunflower or olive oil and, if you like it, a tablespoon of mustard.
If you are making it by hand be sure to make sure all your ingredients are already at room temperature. Put the egg yolks, vinegar, salt and mustard into a mixing bowl. To make sure the bowl does not move around when whisking place it on a cloth or towel.
Whisk lightly at first breaking the egg yolks. Thereafter, beat the oil into the egg mixture, a few drops at a time, until it is all in. When you have added the same amount of oil as the original mixture of egg yolks and vinegar, you can add the remaining oil a little more quickly.
If you are taking the quick route by employing a liquidiser, put the whole egg, vinegar, salt and mustard into the liquidiser or food processor. Turn on the machine and then slowly add the oil through the hole in the lid until you have a thick emulsion like mayonnaise.
*photo courtesy of FotoosVanRobin via Flickr: http://bit.ly/nd6wZQ