Mint Mayonnaise

Homemade mayonnaise has a milder and more neutral flavour than other varieties of mayo that are available in the market. It and can be easily modified to suit a person’s taste.

Best Mayonnaise is an emulsion of oil and egg yolks, with a little acidity and salt added to give it more flavour.

To make 1 cup of mayonnaise the following ingredients are needed:

1 cup of light olive oil (less strongly flavoured than standard olive oil) or a good-quality oil, like walnut or sweet almond oil

1 egg

Juice of 1 lemon, or vinegar

A pinch of salt (and pepper, if desired)

Water to thin the mayonnaise

Separate the egg, keep the yolk and reserve the whites for other recipes.

Egg yolks contain a natural emulsifier, lecithin, which helps thicken the sauce and bind the ingredients together. Lemon juice or vinegar adds acidity and flavour to the mayonnaise. For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lemon juice or vinegar, depending upon a person’s taste. Combine the egg and acid in the bowl and whisk to mix it.

Mayonnaise can also be made in a food processor or by hand, with a mixing bowl and whisk. The key for either method is to add oil very slowly, in a steady stream, while the processor is running or while whisking vigorously. Continue to whisk constantly, adding the oil in a slow, steady stream. If it starts looking too thick, add enough water to thin it to the consistency that the person desires. Add about a teaspoon of water at a time. When the oil is all mixed in, the mayonnaise should be thick and fluffy, with the whisk forming ribbons through the mixture.

If it doesn’t thicken while stirring then most probably the person will need to start over. If the person is still partway through the process, the emulsion can be saved by adding another egg yolk and whisking vigorously at the same time. Add the remaining oil to the mixture. Add extra oil for a double recipe and adjust the seasonings.

Homemade Mint Mayonnaise can be used on sandwiches, in dips or in any recipe that requires mayonnaise. Dressing it up with garlic for an aioli or herbs and olives for a remoulade sauce is another way to go. The fresh mayonnaise should be stored in the refrigerator and usepage