Over Christmas I tried to make mayonnaise for the first time, with an egg yolk leftover from making Royal icing. It was surprisingly easy in a food processor. Whilst googling how to do it I noticed several recipes for whole eggs, so I thought I'd try to make some for tonight's Tuna Mayonnaise (with jacket potatoes) as I only ever use egg whites once a year.
1 large free range egg (room temperature)
1 tsp white wine vinegar
1 tsp white wine vinegar
1 tbsp Dijon mustard
250ml sunflower oil
Break the egg into a food processor bowl and process with the mustard, vinegar, and pinch of salt until fully incorporated.
With the processor running on it's slowest begin dripping oil very slowly into the 'funnel', stopping dripping every few drops to check it is being thoroughly mixed in. Keep at this until about 50ml oil has been added and don't be tempted to rush this stage.
Once 50ml has been added and the mixture is looking smooth and double cream like you can begin trickling the oil in slightly faster, in a steady thin stream. Again stop pouring every now and then to make sure the oil is fully incorporated, or if you see a streak of oil in the mix. When all the oil has been added, stop the processor and scrape down the sides and around the bottom of the processor bowl then process again to make sure everything is thoroughly incorporated.
Taste the mayonnaise and season a little more to taste. A little lemon juice or vinegar can be added both for flavour, or to thin the mayonnaise if too thick. If too thin, turn the processor back on and trickle in more oil until thicker. Do bear in mind the mayonnaise thickens very slightly in the fridge.
Once you have mastered mayonnaise (mine has always worked first time, but I remember my father's attempts always separated) you can experiment with different flavours - garlic, paprika, chopped herbs, curry powder etc
I have read that homemade mayonnaise should last in the fridge until the Use By date of the eggs, but I personally am only happy keeping it in the fridge for up to a week.
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