Making mayonnaise is...

[Destroyedpeople]

..really easy!
I always had it my mind as something cheffy or tricky. ..
Really wanted egg mayo today and there was no mayo so I decided to try making my own.
Literally all you do is stir up some yolks and dribble oil in while whisking and bish you have mayo!
Who knew?
There must be lots of other things that seem 'tricky' but are in fact a piece of cake......

I was the same with real custard. Game changer. (Although bad for my weight now that I know both are so easy.)

It’s like pesto - easy as pie!

It's even easier with an immersion blender...

Put the egg and oil in a jar just big enough to get the stick blender in. Push blender to bottom then start it and gradually draw up to the top. Done!

White sauce - my husband has a degree in hospitality management and still can't get it right?!

Condiments - cranberry, mint sauce, apple sauce, horseradish (forage for wild) I rarely buy jarred stuff.

Gravy from meat juices using only water and flour.

Always failed at it.

I made creme patisserie today and that easier than I expected.

Yep just separate two yolks out and put them in a bowl...whisk round a bit...dribble in some sunflower oil slowly while whisking more...add a pinch of salt and yes it's mayo! I was stunned.
.I mean I knew the theory but had never tried it...

@Destroyedpeople Stunned Mayonnaise. You could go into business.

I can get it to emulsify and have a good consistency but I can never get the buggering stuff to taste right.

You are very welcome buttered ty. It tastes a lot better than the last 'happy shopper' mayo that was my fridge I can tell you...

The two times I have tried it it ended up as a completely separated oily mess. The second time I ended up having a big teary pregnant tantrum at my mayonnaise failure and DH told me I was to stick with Hellman's from now on. This thread makes me want to defy him and try again. Third time lucky?

I've just discovered 'singing Swede' - I love the stuff but hate peeling and chopping it.

Whole swede in the microwave for 25 minutes (turning halfway through), cut off the top and scoop out the inside.

I am dead chuffed

How long does it keep for if you make home-made?

Make it even quicker...

www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html

....pointless given the existence of Hellmans?

I was glad to be able to make it with the 80 item limit biting hard at Tesco.

I only ever made it once, but I found it really easy and absolutely delicious.
Too delicious for every day, I'd scoff the lot and be like the side of a house.

I like adding lemon juice, mustard, salt, pepper and worcestersauce before I add the oil. I feel that homemade mayo beats any shop bought one. The taste is just so different.

My foodie French brother in law makes mayonnaise fresh every time he needs it. I was very impressed the first time is saw this. Literally takes seconds. He grew up on a farm, so is used to having lots of eggs around.

How long does it keep in fridge once you've made it?

The key thing is to have oil and egg yolk at room temperature in a warmish kitchen. I use extra virgin olive oil and lemon juice or white wine vinegar. I make it by hand with a small balloon whisk, adding oil a bit at a time and a tiny splash of vinegar or lemon juice half way through and at the end. You can always see if the liaison starts to go wrong and proceed more slowly (or start again with a new egg yolk if you can't get it back). The seasoning is important and I leave it for an hour or so then add more salt / pepper / vinegar as needed. If I make aioli the garlic is crushed with the salt and added to the egg yolk at the beginning.
It takes time, but I only make it if I have the time and inclination. 😊

I though extra virgin made it taste funny.? I just used sunflower oil...

We prefer the taste of olive oil, it just depends what you like. I was taught to make it by an aunt back in the 1960s. She insisted on half olive oil and half arachide. The latter was not easy to find back then. 😂