I was reading the back of a label of mayo when we were in the US and it said no refrigeration needed. Ah, WHAT??? It’s mayo. No, it’s REAL MAYO! With egg! How does it not need refrigeration???? Obviously I was appalled. I was also busted by our waitress when I took a photo of it. Which then resulted in a lengthy conversation about fake food. She was pretty cool.
I’m not sure if I should confess that I did actually put some on my burger. I must have still been in a state of shock that I couldn’t get a beer with lunch at 12.10pm. I had to wait until 12.30pm. And I thought Queensland liquor laws were strict!
Check out how beautifully yellow the mayo is – thanks to our chickens. The pinker mayo has the chipotle sauce added.
I’ve long loved mayonnaise. Loved. In all it’s fatty and creamy glory. Yum. No, super YUM! As long as it’s real. As in really real. Not the no refrigeration required variety.
However, and this is the embarrassing bit, I’ve never made it. I know. How do I even call myself a foodie. Sheesh!
Fake mayo. Yuk.
That all changed yesterday when I made it for the first time. It was pretty easy. And while I used my Thermomix, I’m guessing it would be equally easy to make it by hand or in a food processor.
What made it even better was adding some chipotle sauce at the end. This tasted amazing on a roast veg salad.
I must actually confess that my first efforts split. I just started again and used the split mix instead of oil with a second yolk. And it worked a treat.
What you need
- 1 garlic clove (optional - I left it out, but will add next time)
- 1 egg yolk - must be at room temperature
- 1tbs lemon juice, at room temperature
- 250ml oil - I used macadamia, you could also use grapeseed or another light flavoured oil. Don't use olive oil as the flavour is likely to be overpowering and a bit ick
- 1 tsp mustard powder (optional)
- salt to taste
- 1-2 teaspoons of chipotle adobo sauce
What you do
- These instructions are for making mayo with a Thermomix.
- Put the garlic into the bowl and chop for 3 sec at speed 7. Scrape down sides of bowl.
- Insert butterfly.
- Add egg yolk, salt, pepper, mustard and lemon juice and mix for 20 sec at speed 4.
- Add the MC and with the Thermomix on speed 4, very slowly drip the oil onto the MC so it dribbles through into the mixing bowl to emulsify.
- Continue adding the oil slowly, so it takes about 3 minutes for it all to be added.
- Pour the mayo into a sterilised jar and refrigerate.
- Put about 50ml of mayo into a small bowl and add 1-2 teaspoons of chipotle sauce or to taste. Mix together.
- Drizzle over salad or use as a dip.
You need to use the freshest eggs possible so the mayo is fresh – particularly as the egg isn’t cooked. I used fresh eggs that had just been laid by our chickens. Which is why it is so yellow!
I’ll only keep it in the fridge for a week. However I doubt it will last that long!
How do you like your mayo? Straight up or flavoured?
I love reading other people's thoughts - so please leave a comment