Like the title suggests this is a foolproof recipe for Mayonnaise that uses 4 egg yolks. I also add in a little honey mustard vinaigrette just for that little bit of sweetness. Hope you like it.
So on the old twimii site I had a recipe for mayonnaise but it’s just so much easier to make it in the blender/mixer. I’ve got to admit though *hangs head in shame* I often buy mayonnaise now. So these days when I make this it’s because I’ve run out, need some and it’s just easier to whip some up in the mixer.
Mayonnaise is messy. It’s easy enough to make homemade mayonnaise in a food mixer but making it this way sometimes results in a very processed taste as well as a slightly rubbery texture. And sometimes, usually when I try making it with just 2 egg yolks, the egg curdles, and whenever that happens you have to start from the beginning again.
So why bother making it? Well, homemade mayonnaise is healthier, it hasn’t been pasteurised which means it has more nutrients. Pasteurisations is when food is heat-treated so that any leaping-lurgies present are neutralised. It’s great that we can do this to make food safe but pasteurisation will neutralise some of the good stuff, like vitamins, as well as the bad. Egg yolks actually contain 7 vitamins; B6, folate, B-12, A, D, E and K. Eggs here are not pasteurised so your homemade mayonnaise will also have these vitamins. Please understand I’m not against pasteurisation but if it’s not necessary it’s not necessary. Also, if you get a simple mayonnaise recipe that works you can tweak it to suit your own personal taste so it will appeal to your tastebuds better than anything you can buy in the shop.
After a couple of years of trying to get a recipe that will work every time and tastes right I have in the last couple of months hit on the right formula. Finally…
Add the yolks, mustard flour, salt, pepper and 2 tablespoons of the honey mustard vinaigrette to the food mixer. Mix at high speed. When it starts to bind, gets thicker and creamier looking, it should just take a minute, start to add the oil slowly in drabs and drabs through the opening in the food mixer's lid.
After you have added about a quarter of the oil reduce the speed - this is more for the sake of your mixer's motor than anything else. By now the mix should look like mayonnaise, just a little on the yellow side. You can start to add the oil little more quickly now.
Once you have added half the oil, add in one tablespoon of the vinegar, then, with the food mixer still running, add in the rest of oil through the opening in the lid.
Stop the mixer once all the oil had been added. With a spatula stir the mix around and make sure everything has evenly blended. Stir in the last tablespoons of vinaigrette and vinegar, cover again and just pulse it a couple of times to make sure everything is blended nicely.
Mix around once again with the spatula before decanting the mayonnaise into a clean large glass jar. It will keep in the fridge for 3 - 4 weeks or so.
* To make the dressing: put a half teaspoon of English mustard flour, 3 dessertspoons of white wine (or cider) vinegar, 9 dessertspoons of sunflower oil, 1 teaspoon of runny honey, 1 teaspoon of wholegrain mustard in a jar and a good pinch of salt and black pepper, in a jar, then seal it, shake it - and that's all there is to it.