Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Polly’s Magnificent Mayonnaise
We tasked ex-delicious mag recipe creator, Pollyannna Coupland to create a mayo masterclass for us, illustrating the basics of mayo making, plus four delicious ways to enjoy it. Mayonnaise is so much more than a delicious sauce, it’s a brilliant binder and works a little technical wizardry when it comes to adding texture and flavour to different dishes. The one batch of mayo below makes all four of Polly’s recipes.
Start here and go forth and experiment!
Your mayo will store in the fridge for up to a week.
Ingredients
2 yolks
1 tbsp Dijon mustard
200ml Cold Pressed Rapeseed Oil
Lemon juice, or white wine vinegar
Salt
Method
The Elbow Grease Method:
Whisk the yolks and mustard until paler and thicker, for anouit a minute.
Slowly stream in the oil whilst whisking continuously. If the oil isn’t emulsifying add a drop of cold water.
Taste and season with salt and lemon juice.
The Hand Blender Method:
Add the yolk, mustard and oil to a tall container – the pot that comes with a hand blender is perfect.
Place the hand blender to the bottom of the container and blend until emulsified, only very slowly moving it upwards to prevent it from splitting.
Taste and season with salt and lemon juice.
Store it in the fridge for up to a week,
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