Mayonnaise by Jane Lovett
Following the huge success of Jane Lovett's recent take-over week at the cookery school, Spring Into Summer, we're delighted to share one of the recipes that proved so popular with attendees.
Jane's demonstrations are always a highlight, combining expert knowledge, practical tips and wonderfully approachable cooking that inspires confidence in the kitchen. As part of her much-loved sessions, this delicious homemade mayonnaise featured within a couple of her standout seasonal dishes, earning plenty of praise from guests.
Now you can recreate it at home. Enjoy!
Mayonnaise
This recipe produces a good batch of mayonnaise (around 600ml), which keeps happily covered in a container in the fridge for up to 3 days (or a bit longer), as long as no ‘foreign bodies’ enter via a dirty spoon, to contaminate it.
I like to make mayonnaise thick, the texture of ‘ointment’ rather than ‘lotion’, and let it down to the required consistency with warm water from the kettle, as I need it. Adding ingredients to mayonnaise thins it, such as with sauces like tartare, cocktail or watercress, therefore, a thin mayonnaise base becomes too runny.
The trick to mayonnaise is to start with all the ingredients at room temperature and add the oil very slowly, and remember that well-seasoned mayonnaise is the beginning of a good sauce.
Makes about 600ml
Ingredients:
1. Put the the egg yolks, mustard and salt into the bowl of a small food-processor and whizz together until well amalgamated. Alternatively, use a stick blender, or whisk together in a bowl by hand.
2. Mix the oils together, then, with the processor/blender running, or whisking continuously by hand, very, very slowly trickle the mixed oils into the egg mixture in a thin stream. As the emulsion thickens, you can add it a tad faster.
3. When all the oil is incorporated, the mayonnaise will be very thick. Add the vinegar or lemon juice and whizz/whisk to mix it in. This will thin it down a little. Check the seasoning – it should be very flavourful, but if it’s too salty, add a little more oil, or if it’s too oily and bland, add a little more salt. Serve.
Get Ahead
Store the mayonnaise in a covered container in the fridge – it will keep for up to 3 days (or a bit longer).
Hints & Tips
If the mayonnaise curdles at any stage, pour the curdled mixture into a jug. Wash out the processor/blender bowl or other bowl, and put two new egg yolks into the bowl. With the processor running (or whisking continuously by hand), very, very slowly drip, drip, drip the curdled mixture onto the yolks. As the mixture becomes emulsified, you can pour the curdled mixture in a little faster.
If it is only on the verge of curdling, a splash of boiling water added while the processor is running (or if whisking by hand) usually does the trick and brings it back to a stable emulsion.
Recipe from Just One Pan cookbook, Jane Lovett