Last night my wife went into the kitchen to make her delicious tuna/potato salad/bulgur wheat lunchtime combo for the working week only to find this in the fridge:
No mayo. Not good but not without precedent – our fridge is a refuge for empty bottles of sauce, even wine. (By the way have you ever gone to the fridge on a Monday morning to get the milk out for your coffee and walked away with a bottle of wine? You haven’t? Must just be me…)
Anyway I digress, again. So rather than offer to drag myself up to the corner shop to get some mayo I instead decided to create some homemade.
It was easy. All you need:
- ½ pint of vegetable oil
- 2 egg yolks
- 2 tbsp white wine vinegar
- 2 tsp English Mustard
- Salt and Pepper
First put the egg yolks in a bowl then add the mustard and vinegar.
Use an electric whisk to combine. Drizzle some oil into the bowl, whisking continuosly. Put a damp towel under the bowl to stop it flying across the kitchen floor.
Keep adding the oil very slowly, whisking all the time. Once you have the mixture to your liking (that is, gloopy but not too runny) season with salt and pepper.
Taste and add some more mustard and/or vinegar should you so wish.
Our homemade was much yellower than shop bought. Not surprising given the amount of mustard I chucked in. But it tasted fine, although perhaps it could have been a little less ‘oily’ if I had used olive oil. Still, beats going to the shop and paying out £2 for a jar of the stuff!
What was the emergency again? Oh yes – potato salad – potato, spring onions and homemade mayonnaise:
Verdict from the Mrs? Tasted great but I needn’t have drowned everything in mayonnaise…