Fool-proof mayonnaise

General

• This is made with raw eggs. You cannot keep it beyond 6 days in the fridge.
• Preparing this works best with a tall bowl, preferably one that only just fits your hand-held blender.
• This recipe makes just over a cup of mayonnaise. Double if necessary

Ingredients

• 1 large egg, best at room temperature or immersed in hot (not boiling water) for a few minutes. Warm eggs beat up much better.
• 1 tablespoon vinegar, or lemon juice

• 1 tablespoon Dijon mustard or a teaspoon of mustard powder

• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon white pepper (optional)
• 1 cup sunflower oil, or a mix of 3/4 sunflower and 1/4 olive oil

Procedure

1. Pour the oil into the tall bowl
2. Add the vinegar/lemon juice, salt and white pepper if using
3. Break the egg over the bowl. It should slide to the bottom, whole
4. Place the blender attachment over the egg, so that it covered completely
5. Blitz for 15 seconds, then without turning off the blender, move it slowly upwards. You will see the mayonaise forming
6. Stop once all the oil is incorporated

Tips

• If your mayonnaise becomes curdled, simply make another batch, and then add the curdled mayonnaise, blending it in.
• I usually add a bit of greek yoghurt or skyr, it makes the mayonaise lighter.
• You can flavour the mayonnaise many ways: with lemon, or with honey and mustard, or make a thousand-island variantion with tomatoketchup, worcestersauce, and a dash of whiskey. Or with lemon, coriander and jalapeno pepers (fresh or canned).