Have you tried making homemade mayonnaise before? Well it’s so easy, so now is the time! Using free-range egg yolks and Mellow Yellow Rapeseed Oil gives this mayonnaise a beautiful yellow colour and deep, rich, creamy flavour. The perfect condiment for sandwiches, salads and potatoes. Add even more flavour to your mayonnaise with the addition of garlic if you‘d like to create your own Aioli.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
2 free-range egg yolks
1 heaped tsp Dijon mustard
1tsp caster sugar
140ml Mellow Yellow Rapeseed Oil
2tsp white wine vinegar
1tsp lemon juice
Makes 200g of mayonnaise.
All you need is a stick blender or if not you can use a food processor. Simply place all the ingredients into the stick blender bowl/beaker and blend on high speed. The mayonnaise will come together in a few seconds, then simply decant into a sterile jar. Your home made Mayo will last for up to a week in the fridge.
For garlic mayonnaise, simply stir in one clove of crushed garlic, large or small depending on how garlicky you like your mayo, after the mayonnaise has combined before decanting into the jar.