Don’t trust anyone who says making mayonnaise isn’t a faff.
Let’s be honest, it most definitely is.
But it tastes a heck of a lot better than any bleached white mayo you find in a jar. I mean how does something that’s made from egg yolks end up white?! (Fun fact: it’s because the big brands dilute their mayo with water, which allows a lot more oil to emulsify with each egg yolk).
Before I made mayo from scratch (or aioli in this case), I really wasn’t convinced it could be much better than the bought stuff. Long story short, here’s the recipe that proved me wrong…
How to fix ‘broken’ or split mayonnaise:
You’ll know if you have split your mayonnaise or aioli if it goes runny. But don’t throw it all away, it can be fixed really easily.
Simply crack a new egg yolk into a separate bowl, then gradually whisk the broken mixture into the yolk, just as you would with a normal mayo.
Makes one large dipping bowl of aioli
- 2 large free-range egg yolks
- 1 tsp english mustard powder
- 250ml extra virgin olive oil
- 2 tbsp white wine vinegar
- table salt (approx. ½ tsp)
- freshly milled black pepper
- Crack the two egg yolks into a heavy medium-sized mixing bowl along with the mustard powder. Place the electric hand whisk in your less-dominant hand and the olive oil in the other (you might also want to put a damp tea towel underneath the bowl so it doesn’t slide about). Then beat the egg yolks on a low speed while adding a few drops of oil at the same time. Be careful not to add too much oil at once; if in doubt, less oil is always better at this stage. Each time you add more you need to wait until you can no longer see an oily residue on the top of the mixture – make sure it’s really incorporated.
- Keep adding the oil a little bit at a time until it becomes very thick. Then add the white wine vinegar and continue beating – you should see an immediate colour change in the mixture. Continue adding the oil in a very thin stream until it is all used up and the aioli is at a dropping consistency.
- Add the salt and pepper to taste. You may want to add more vinegar as well, if you like it quite tangy. Keep refrigerated before use and don’t store it for more than 2 days.