For a while now I have been trying to perfect homemade mayonnaise with little success. The main problem I’ve had has been the wife not liking the flavour often complaining it tastes “chlorine”.
Other problems I have with it has been the waste of just using an egg yolk and also the number 1 problem with mayo getting it too emulsify correctly.
Many of these problems I’ve experimented with and evolved however I came across this recipe from inspired tastes which claims to be fail safe. So I gave it a try.
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar (I used white)
1/4 teaspoon kosher salt, or more to taste
1 cup neutral flavoured oil, grape seed, safflower or canola are best (I used rapeseed oil)
1 teaspoon fresh lemon juice, optional
1. I placed the egg, mustard and vinegar into a food processor and gave it a quick blend to mix it all together.
2. I added the salt then with the food processor on the slowest speed I had, I slowly trickled the oil in. The slowness of the trickling is very very important here as too fast and it doesnt work. I found that get the trickle just past the drip point to be about right. Be patent it may take a while but worth it.
3. Once all the oil is added it should be a thick consistency. I then added the lemon juice to taste.
4. Its ready
So I felt this mayonnaise to be a bit vinegary and more of a salad cream flavour however it was pleasant and the wife ate it so its hit the objective however I feel there is still work to do to get the perfect mayonnaise.
If anyone has a mayonnaise recipe I could try please share it with me.