Mayonnaise was originally a classic European emulsion sauce used as a condiment or a thick and creamy dressing particularly in haute cuisine. It is now widely available and has many uses and variations (see tips below for some suggestions). Commercial mayonnaise, apart from being expensive, can contain additives and sometimes high FODMAP ingredients. This homemade version is very easy and cheap!
1 large egg yolk
1 1⅓ Tbsp lemon juice or white wine vigegar
1 cup neutral flavoured oil (e.g. grapeseed, rice bran, sunflower, canola or light olive oil)
¼ tsp sugar
¼ tsp salt
¼ tsp pepper
1 1⅓ Tbsp water, as required
Place egg yolks, sugar, salt and lemon juice in a food processor bowl.
In a food processor, blitz while slowly pouring in oil. Importantly, add a little water as required when the mayonnaise gets too thick (it is easy to add most of the water after half the oil has been added). Continue to process until all the oil is incorporated. Season with pepper and extra salt if desired.
The mayo can also be made by hand in a large bowl using a whisk.
|Nutrition Information (per serve)
|624 Kj / 149 cal