4 Egg Foolproof Food Mixer Mayonnaise
This is a foolproof recipe for mayonnaise made in a food mixer 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 made by hand. 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. And for some reason can’t make it to the shops.
Mayonnaise is messy. It’s easy enough to make homemade mayonnaise in a food mixer. But making it this way can result in a very processed taste and a slightly rubbery texture. Also sometimes 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? Even if is some 4 Egg Foolproof Food Mixer Mayonnaise
Well, homemade mayonnaise is healthier. It hasn’t been pasteurised which means it has more nutrients. Pasteurisation is the process whereby 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, B12, A, D, E and K. The eggs here are not pasteurised. So this homemade mayonnaise will also contain 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.
At last
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…
Ingredients
- 4 egg yolks
- 1/2 teaspoon English mustard flour
- 1/4 teaspoon freshly ground pepper (black or rainbow mix)
- 1/2 teaspoon salt
- 3 tablespoons honey mustard vinaigrette* (_see note below_)
- 400 ml sunflower oil
- 100 ml extra virgin olive oil
- 2 tablespoons white wine vinegar
Instructions
- 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.
Notes
* 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.
