Failsafe Mayonnaise
Condiments, Vegetarian

old-school mayo

{gluten, dairy, soy and nut free}

This is how I learnt to make mayonnaise during my studies in hospitality at school.

Eggs yolks whisked with oil.

Super simple but also a little (a lot) finicky.

Heed my warning. When adding the oil while you’re whisking…add it as s-l-o-w-l-y as you can. You must be patient. I’ve rushed adding the oil before and spoiled the lot as it can separate.

Some helpful tips:

Pour the oil into a small jug so you have full control.

Also by adding a dash of water after some of the oil is added makes the mayo lighter in colour and creamier.

{failsafe} green tacos with crispy chicken, slaw and chive mayo

Use mayo on burgers, in green tacos with crispy chicken, in dressings, as a dipping sauce and on salads.

How do you love eating mayo?

Laura McDonald - Simply Failsafe author and creator

{failsafe} old-school mayo
Prep time:
Total time:
Serves: 2
Makes enough to fit in 1 x mason jar
Ingredients
  • 1-2 egg yolks
  • 1 clove garlic, crushed
  • Pinch salt
  • 2 cups of rice bran oil
  • 2 tbsp water mixed with 1 tsp citric acid
Instructions
  1. To make mayonnaise you will need one of the following…an electric whisk, an ordinary whisk (prepare to have dead arms) or my personal favourite, a mix master with the whisk attachment.
  2. Separate the eggs and place the egg yolks in the bowl. Add the crushed garlic and a pinch of salt.
  3. Measure the rice bran oil and start by pouring 1/2 cup into a small pouring jug. Only pour a small amount at a time as you want to have control and not accidentally spill the lot.
  4. It is CRITICAL that you pour the oil so so very slowly. First drop by drop, then a slow drizzle. If you pour it in too fast, even moderately fast…you will spoil it by separating it (it’s happened to me many times. Boo!).
  5. Start by whisking the egg yolks until they are mixed in with the salt and garlic.
  6. Then slowly, drip in the oil. At first it won’t change much, but after a while it will. Be patient. Drip, drip, drip.
  7. Then after the first 1/2 cup is added, when it’s looking like it’s mixing well (Or emulsifying) you can change the rate to a slow drizzle. Which is only marginally faster…so pretty much the slowest drizzle you can get. It’s better to be overly cautious.
  8. After you’ve added 1 cup of oil, add 1/2 the water, citric acid mix (1tbsp) and watch it become creamy.
  9. Add the remainder of the oil in a slow drizzle (I’ve rushed it here and spoiled the lot).
  10. Add the remaining water/citric acid. This will lighten the colour and make it easier to spread.
  11. Season to taste and store in a mason jar in the fridge for up to a week.

 

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