I stopped buying mayonnaise a couple of years ago once I discovered Annabel Langbein’s Speedy Mayo recipe – which is essentially: Biff all ingredients together and blitz it with a handheld stick blender in a timeframe that’s (nearly) quicker than you can say “Bob’s your uncle”. I couldn’t even get to my local dairy and back in an emergency to buy mayo as fast as I can make this. Did I mention that it tastes utterly delicious? As I type this I have a huge craving for a plate of crayfish, a side of this mayonnaise and a wedge of lemon. Bring on summer. My mouth is watering. But, I digress. My recipe below is similar to Annabel’s, but with my own spin on it (I much prefer my recipe, but don’t tell her that, thanks).
On another note, having got used to this homemade goodness store-bought mayonnaise tastes awful: Sweet, artificial – not my think (except Best Foods Mayo – that’s the schizzle).
All you need (ingredients aside, doh) is a handheld blender (called an immersion blender in some countries).
Foolproof DIY Mayonnaise Recipe
2 egg yolks (using the freshest free range eggs you can find)
2 tablespoons of lemon juice – plus a bit extra (another 1-2 teaspoons)
1 heaped teaspoon Dijon mustard
1/2 tsp of salt
1/2 tsp runny honey (or non runny, melted slightly)
1 cup of plain / flavourless oil (i.e. rice bran oil, or plain olive oil)
A few grinds of fresh black pepper (white pepper is fine too)
- Place all of your ingredients in a tall narrow cup, preferably the one that came with the stick blender.
- Using the normal blending attachment, start blending the ingredients from the bottom of the cup and work your way up so the ingredients blend together and get nice and creamy.
- Transfer the mayo to a clean jar with a lid: Refrigerate.
- Mayo keeps for about two weeks (good luck keeping it that long!).
* Extra virgin olive oil is far too peppery to use for this: I learnt the hard way! Regular olive oil is fine.
* Make sure you use a tall narrow cup: Don’t use a bowl: It’s got to be a narrow cup (otherwise it won’t work).
* Use the normal blending attachment, not the whisk (otherwise it won’t work…)