Homemade Mayonnaise thick and creamy

Posted by Muriel Hedgcock

When I was growing up we never bought mayonnaise from the shops, my mom always made her own. It was creamy, oh so French and so delicious. My mom used sunflower oil and French mustard, but you could use olive oil or any preferred oil and any mild mustard. Everything tastes better with homemade mayonnaise, whether you are making rice salad, potato salad or coleslaw.
It truly is worth the 15 min spent whisking.


1 egg yolk ( room temperature)
1 heaped tsp mustard
( Dijon or French)
1 tsp salt
500ml Oil
( sunflower or olive oil)
1-2 tsp lemon juice or vinegar

Place mustard and egg yolk into a bowl and mix together
with a fork.You can use a whisk but I just prefer using a
fork the way my mom did.
The secret to making a really great creamy mayonnaise is to
add the oil little by little mixing after each addition.
Be particularly careful at the beginning until it takes.
Do not add too much oil at once at this stage, as it tends to flop.
Pour approximately 1-2 Tbsp oil at a time into the egg yolk and mustard and mix until completely mixed in before adding more.
The mayonnaise will start to thicken.
Squeeze a little lemon juice and then continue to mix in a circular motion with a fork.
The mayonnaise will turn a lighter shade and start to
look more like the mayonnaise you buy in the shop.
Drizzle the oil a little at a time mixing continuously.
When the mayonnaise gets too thick add another
tsp of lemon juice or vinegar.
Add salt to suit your taste.
Mix mayonnaise until all the oil has been used .
The consistency should be thick and creamy.

This recipe will make 500ml thick and creamy mayonnaise.
Store in a glass jar in the refrigerator until needed.


Illse said...

Hi Muriel, was this the Mayo you used in the rice salad on Saturday?

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