How to make Mayonnaise

The  Staff Canteen

The Staff Canteen

Editor 27th April 2017

Okay we are going to make some Mayonnaise, in my bowl I have free-range lion stamped eggs, now I’m using the yolks and I am using the lion stamped because they have been inoculated against salmonella, however you could use pasteurised egg yolk and for every one yolk so I got three yolk's here you use 15 grams of pasteurised egg yolk so that's 45 grams of pasteurised yolk, I'm adding a good pinch of sea salt, half a dessert spoon full of dijon mustard and 2 spoonful’s of good quality white wine vinegar, give that a really good whisk together, once that is well mixed the salt will begin to break down.

Now I'm going to use our oil now for the 3 yolks I have 350 ml of oil and you can use pretty much most oils for your mayonnaise I'm using a mixture of sunflower oil and olive oil, put them into a squeezie bottle because it really helps when you are making mayonnaise on your own especially manually to just drop in a very small amount right at the beginning, just going to whisk a very steady stream and start off quite slowly with the oil because you don’t want the mayonnaise to split, now we got the rest of our oil to go in and pretty much at a steady stream and there we are, a basic mayonnaise.

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The  Staff Canteen

The Staff Canteen

Editor 27th April 2017

How to make Mayonnaise