I am not even going to argue that this is health, but its breadwinner in so many dishes… So here it goes. My favourite Mayonnaise is inspired by SpisemedPrice.
- 1 egg yolk
- 3 decilitre Canola Oil.
- 1 teaspoon of Dijon mustard
- 2 teaspoon white wine vinegar
- The juice of ½ lemon
- Salt, Price says more than you think. My experience is that it easily goes too salty, which might be fine for dips for fried potatoes, but not suits food like Patatas Aioli
- Freshly ground pepper
Price mention that temperature and speed is everything, its true, but I like to stress amount of oil added at a time is more important. Make sure your ingredients are roughly the same temperature. I dislike manual work, so when whisking, I tend to go for my kitchen aid, and not like price recommends “whisk by hand”. Mix all the ingredients together, except the oil. Then add a few drops of oil while your kitchen aid whisks constantly. When the oil combines with the eggs, then add a teaspoon of oil more, wait again until the oil and eggs combine. Repeat this procedure until you got a bigger portion, then start adding a bit more oil at a time. Stop when you got the thickness you find delicious.
The Mayonnaise can be flavoured in endless ways, my favourite is garlic, lime or chili. But don’t be shy, try any other herb to find your own favourites.