I am a big fan of homemade condiments, for many many reasons. You see, having this smoky and spicy mayonnaise in my fridge makes me feel excited about even the most mundane kind of food. Such as, let’s say, thinking of having a boiled egg and a slice of bread for dinner. Mwahhhh.
But when I think of adding a spoonful of this mayonnaise to the equation, all of a sudden I’m cycling home a bit faster.
And that is exactly what a homemade condiment does for me – bringing normal food to a level of awesomeness. Which is also what I remind myself of when I go through the motions of making this mayonnaise (or this pesto, labneh or fig mustard), as it does not give the immediate satisfaction of having a meal ready.
I love serving (and obviously eating) this mayonnaise next to a grilled burger, roasted paprikas, with polenta fries (and yes, I really need to reshoot these photos *hiding face in hands*) or on top of said sandwich with some boiled eggs.
In case you are a little intimidated by making your own mayonnaise, feel reassured, as I think pretty much everyone is. You might not get it right the first time, but I am sure it will all work out the second time (at the latest :)).
I will admit that I have a success rate of around 90%, and I have given some tips in the recipe notes on how to fix a ‘troubled’ batch of mayonnaise. In any case: enjoy!
- 1 egg
- 1 teaspoon mustard
- Juice of one lemon
- 250 milliliter of neutral oil
- 2 teaspoons of smoked paprika
- ½ teaspoon of chili flakes, or more depending on how spicy you like your mayonnaise
- ½ teaspoon of salt, I use pink himalayan salt, but you can use any
- Optional: 1 tablespoon of smoky whisky such as Laphroaig, if you chose to do so reduce the lemon juice by half. Another tasty addition could be 1 teaspoon of crushed & finely chopped garlic
- There are (roughly said) two methods to make mayonnaise.
- The conventional way would be to whisk the mixture into emulsion by hand, demonstrated here by Jamie Oliver.
- The method I prefer, however, is less biceps-heavy and uses a hand-blender, and is accidentally also ready within minutes. Here is a very handy description with useful photos, and Kenji Lopez description is gold.
- By all means, I find that I have the highest success rate when all ingredients are cool, rather than on room temperature.
- With this method you place the egg first in a larger cup (for example the measure jug that comes with your hand blender) or large mason jar, together with the mustard and lemon juice (wait with adding the salt until your mayonnaise is ready, as it might cause it to not firm up). You then place the hand blender in this mixture without turning it on. You then pour the oil on top of it. Only now you start the hand blender without moving, in short intervals (to ensure that you don’t incorporate too much oil in one go).
- Once you can see the egg, mustard and oil binding on the bottom of the glas, start moving the blender slowly upwards until you have a homogene mayonnaise.
- Once your mayonnaise has come together, turn of the hand blender and mix in the salt and spices (and optionally a spoon of smoky whisky) by hand.
- To lighten the mayonnaise up, you can add a little more lemon juice (be careful in case you already added extra liquid by means of some whisky) and eventually also some thick (Greek) yoghurt.
- What do if your mayonnaise turns into soup?
- By all means, do not throw away and be reassured that it can still be rescued.
- The way to save your mayonnaise is by practically making more (or starting over, just how you want to see it). You restart the whole process (one egg, teaspoon of mustard, juice of a lemon) in a jug, and instead of pouring oil on top, you slowly add the 'soupy' mayonnaise while having your handblender on.
- Good luck and enjoy!