I’ve never even thought to attempt homemade mayo – I always assumed it would be a lot of work for something I can easily buy from the supermarket. But a year of lockdown has really left us with a lot of free time to fill, so I gave it a shot! Not only was I surprised at how easy it is, but taste-wise – this is far superior to store-bought (sorry Hellmann’s).

Mayonnaise is made up of three basic components – egg yolk, oil, and an acid (usually vinegar or lemon juice). Beyond that, you can play about with different spices or flavourings. I experimented a little bit with some variations, but this one is the most basic and straightforward. Obviously – this homemade mayo is a full-fat recipe. However, believe me – it’s worth it! This recipe is also made with heart-healthy olive oil, as opposed to vegetable oil often used in shop-bought options. I’ve added turmeric, as I love the vibrancy it brings to the colour. Adding spices to foods is also a way to boost the health profile (although only a little). The amount added isn’t enough to alter the flavour particularly, but if you would rather leave it out or don’t have turmeric on hand, feel free to skip it.

This works super well in a potato salad, or to dress your favourite burger (such as my ‘Put It All In Turkey Burgers).

Simple Homemade Mayo

Recipe by Katie Wilson at Salt & HoneyCourse: Sauces, CondimentsDifficulty: Easy

Servings

1

small jar

Prep time

15

minutes

Like myself, you may think homemade mayo is a faff – but I’ve recently discovered it’s far from it! As long as you have a high-speed blender or food processor in your kitchen, making homemade mayo couldn’t be easier! Plus, it is so much creamier and richer than any store-bought option could be! This recipe makes one small jar, however keep in mind that since we’re using raw egg yolks, and not adding any preservatives, this will only stay fresh for around one week. If you won’t use it in that time, halve the recipe.

Ingredients

• 2 egg yolks

• Juice 1/2 lemon

• 1/2 tsp salt

• 1 tbsp honey

• Heaped tsp dijon mustard

• 1/2 tsp turmeric

• Crack of black pepper

• 1.5 cups olive oil

Directions

• Add all ingredients except the oil to your food-processor and blitz on high until well combined.
• Keep your blender or food processor running, and begin adding the oil. This must be done in small increments to ensure an even and smooth consistency. This amount of oil took me about 8 minutes to add! The longer you take, the thicker the consistency will be, so aim for 6-10 minutes depending on preference).
• Store in a jar or air-tight container in the fridge for up to seven days.