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......

'Arichide' whatever is that? I thought I had foodie leanings but am obviously an amateur!

Arachide is peanut oil. We live in France now and you very rarely see it here these days. The one I hate the taste of is colza / rapeseed oil.

Thinking about it arachide may have disappeared because of allergies.

Pickle the Tesco limit has been upped! To 83
Dh makes homemade coleslaw (with homemade mayo) for BBQ's in summer & it's lovely!

if you use a stick blender there is no need to separate the egg.

so...one whole egg, table spoon vinegar, tea spoon mustard, salt/peper. 200ml oil.

It's so easy with a stick blender. Can't imagine why people don't. There are times I actually want helmans, though.

The first time I saw mayonnaise being made was when I had a temp job in a cafe after university a million years ago. Walked into the prep area on my first day to see a 17-year-old fellow employee (the boss hired us all young as we were cheap) casually toss eggs, seasoning, lemon juice and mustard into a food processor, set it running, pick up a massive catering tin of oil and proceed to pour a thin stream in through the hopper. Mayonnaise appeared like magic.

As I'd only ever seen it in jars before, this was a revelation.

You can indeed make it quickly but I just don't think it tastes as good as a slow liaison of egg yolk and oil. I am a fan of the slow food movement though.
Today I did go for a quick lunch recipe. Pack of smoked trout, tub of cream cheese, dollop of horseradish, squirt of lemon juice, black pepper, bung it in the food processor and enough trout paté for three days of lunches. 😊

Swop the egg for aquafaba and you have vegan mayo :)

TrashKitten10 - if it separates just beat in a spoonful of warm water and it fixed it like magic!

missclimpson Safe to say it wasn’t a temple for foodies. And it was the 80s. Probably quite impressive that we made all our food from scratch, actually.

I think that does sound quite traditional though Halsall given the trickle of oil, though I am surprised if the egg white went in. I am all for making stuff quickly if you are mass catering or in a hurry, but I do like gently making mayo with a glass of rosé to hand. 😊

While you are at it, make some of the mayo into aioli, it's lovely for meat and chips.

And make your own mustard, it was a revelation to me, how easy it is and you can make it as strong as you like.

I think the main thing was getting my head round seeing it made in industrial quantities! And when I stopped working there it took a while to adjust back to buying eggs in sixes and cream in anything less than enormous multi-litre containers....