So simple, so easy but looks impressive
Most people are scared at the idea of making mayonnaise, but it really is very simple.
The thing to remember when you make mayonnaise is it’s very important to have your egg yolks at room temperature before you start. That way there’s far less risk of your mayonnaise splitting. I don’t use olive oil in my mayonnaise, as I think it’s got far too strong a flavour. Instead, I’d recommend an oil with a more delicate taste such as groundnut or peanut oil (which the French call arachide), sunflower or vegetable oil.
Place the yolk or yolks, mustard and a tablespoon of vinegar in a mixing bowl and, using a metal balloon whisk, whisk together until thoroughly blended. Whisking all the time, gradually pour in the oil. At this stage, it’s important to add the oil in very slowly. My trick is to pour it down the side of the bowl so that it slowly trickles into the mixture. I don’t put a cloth under the bowl to keep it still, as the movement of the bowl helps me make my mayonnaise. Gradually, the mixture will begin to emulsify, becoming thick, velvety and smooth. Take your time with this; there’s no rush.
As it emulsifies you can add the oil in faster. The great thing about making mayonnaise by hand is that you can make the mayonnaise as thick as you want it. Whenever possible, I’d recommend making mayonnaise by hand rather than by machine. You get a much more delicate texture, which I prefer.
If your mayonnaise splits – that is separates into a lumpy mess – then the thing to do is to start again. Take an egg yolk at room temperature, whisk it with a tiny bit of water, then gradually whisk in the curdled mayonnaise.
Once you have your mayonnaise base, you can flavour it as you want. You can add in chopped fresh herbs like tarragon or crushed garlic to make aioli, which the French classically serve with fish soup. Try my mayonnaise-based recipe for Tartare Sauce, which is delicious with grilled fish or indeed fish and chips.
