Get Creative In The Kitchen

If you have never made your own mayo, I promise, once you get the hang of it, it’s incredibly easy! I use a handy little mixer that makes the process foolproof (see video below), but you should be able to make it with any electric blender.

Ingredients (serves 4)

• 2 egg yolks
• Generous pinch of salt
• 250ml sunflower oil
• 1 tbsp mustard of your choice
• 1 clove of garlic, crushed (optional)
• 1 tbsp white wine vinegar or lemon juice

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Method:

1. Place a damp tea towel underneath a large mixing bowl, and add the egg yolks. Beat well with a whisk for a couple of minutes.
2. Introduce the oil: Add the salt, then beat for about 30 seconds until the yolk thickens. Then, slowly drizzle in the oil, a thin stream at first, beating continuously. If you’re nervous, add the oil drop by drop. As the mixture thickens, you can add the oil more quickly. If you want a thinner consistency, add a little more oil.
3. Add flavours: Once thickened, add the vinegar or lemon juice, mustard, and garlic (if using). Mix well. If you prefer a thinner mixture, add a bit of water.
4. Customise: Now’s the time to add optional ingredients and flavourings. See some of the options below. Then cover and refrigerate until ready to serve.

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Flavour Variations:

• ​Lemon and Honey: Add a teaspoon of honey and a dash of lemon juice. Adjust to taste.
• Sesame Mayonnaise: Mix in soy sauce and a hint of sesame oil.
• Lime and Wasabi: Add fresh lime juice and a bit of wasabi for a spicy kick. The taste is similar to horseradish, so it’s perfect with roast beef.
• Sriracha Hot Mayo: Mix in some Sriracha for a spicy twist – great on burgers!.
• Herby Mayonnaise: Add your favourite fresh herbs for a fragrant touch.
• Health Kick: Incorporate fresh ginger, turmeric, and extra garlic for a great, nutritious boost.
• Anchovies and Parmesan: For a super Caesar salad dressing
• Korean Gochujang: Add a spoonful of Gochujang paste for a big spicy flavour. If you can’t find Gochujang paste, combine hot chilli powder with tomato ketchup to add both the heat and sweetness of Gochujang. Making your own paste also means you control the heat! This mayo is great served with fried foods, such as sweet potato fries, onion rings, tempura vegetables or fried fish. The creamy heat balances out crispy, salty bites.

I hope you enjoy making this delicious mayonnaise and experimenting with the flavours as much as I do!

Food & Drink Pairings

Here are some drink pairing ideas for a few of the serving suggestions using different variations of homemade mayonnaise.

Roast Beef with Lime & Wasabi Mayo:

• Local Red Wine: Try a robust Malbec from Château de Haute-Serre (Cahors AOC). Their Malbecs are rich and smooth, perfect for roast beef.
• Local Beer: Brasserie Ratz produces artisan beers in the Lot, including a dark ale that pairs beautifully.
• Non-alcoholic: Iced black tea with lemon or a classic ginger ale.

Sriracha Mayo on Burgers:

• Local Rosé: Clos Triguedina produces a vibrant Cahors rosé that’s perfect chilled alongside spicy burgers.
• Local Beer: Brasserie Artisanale Ratz IPA, pairs beautifully with spicy burgers.
• Non-alcoholic: Sparkling lemonade or a citrusy soda.

Caesar Salad with Anchovy and Parmesan Mayo:

• Local White Wine: Château Lagrezette’s Le Pigeonnier Viognier is crisp and floral, a great match for a creamy Caesar salad.
• Local Beer: Brasserie Ratz’s Blanche (wheat beer) is light and refreshing, and won’t overpower any of the dish’s delicate flavours.
• Non-alcoholic: Sparkling water with lime or a cucumber-mint cooler.