There’s nothing quite like homemade mayo, especially when it’s paired with homemade chips (fries) too. How many times have you been to a restaurant, had their mayo and wondered where you can buy something as good? For example, I used to do this with the mayo at Patty & Bun until I realised it was totally homemade.
Fear not though you lovely people, Fork and Twist is here to help. A homemade mayo is easier to make than you think – and it’s safe to eat, despite the concerns for bacteria in eggs. Just make sure they’re fresh eggs from a reputable source, good supermarket eggs have never let us down and we’ve been munching this stuff down weekly for months (recipe testing probs!). With a food processor it will take you 5 minutes – honestly. With a whisk, a little longer, and an arm that no longer works (making this video was tough!). It’s tough doing it by hand, but worth it if that’s your only option.
The only thing you have to remember when making mayo yourself is to make sure the eggs and oil don’t split. This is done by drizzling the oil into the mixture slowly whilst it is being whisked or churned by a food processor. This is what takes the 5 minutes. If it odes start to split though, add a dash of water and bring it together with a whisk to save it. Although if you drizzle slow enough you’ll never have an issue. Top Tip – those plastic squeeze bottles are a great way to drizzle the oil in slowly, it’s also a great way to store the mayo in the fridge. Grab a set for next to nothing on amazon here.
A final reminder – if you do go ahead and make this incredibly simply sauce, make something just as special to dip into it like our homemade chips (fries). Now that is a real treat.
5 Minute Homemade Mayonnaise
- Food Processor (or a handheld mixer, OR a whisk + mixing bowl)
- Rubber flexible spatula
- 2 Egg Yolks size depends on how much oil you'll need.
- 1 tsp Dijon Mustard
- 1 tsp White Wine Vinegar
- 150 ml Olive Oil not extra virgin
- 150 ml Rapeseed oil
- Place all the ingredients minuns the oils into the food processor / mixing bowl <-- which ever you're using.
- Process / Whisk until combined and the eggs take on a pale yellow colour.
- Slowly drizzle in the oil as a constant stream whilst whisking / the food processor is turned on med-low. We want the oil to be used up. If the Mayo starts to look too thick, add a tbsp of cold water to loosen it back up and stop it from splitting. Do this whenever the mayo begins to look too thick again.
- When the Mayo reaches the right consistency it's ready (this should be when the oil runs out).Note - the right consitnecy is thick and sticks to a spoon. Just think about what Helmens mayo looks like. It should mirror that.
- Note - The amoutn of oil needed depends on the size of your yolks. The smaller they are, the less oil needed, and vice versa. Use your judgement, it should end up thick like typical jarred mayo.
- A food processor makes this recipe 5 minutes. Use it if you have one. A blender could work too.
- Fresh eggs are best.
- Avoid extra virgin olive oil as it overpowers this sauce.
- Use this as a base for different things i.e. Tartar Sauce, Garlic Mayo, Chipotle Mayo etc..