Are you making your own mayo yet?
If not, WHY NOT?
It’s wildly easy. All you need is some elbow grease, eggs and oil. Here’s a handy DIY guide from my first attempt.
Of course now that the initial euphoria of making my own has worn off, I’m on a quest to recreate that high with other, exciting variations of the same.
Bacon mayo! Coconut Mayo!* Garlic & Chili Mayo! ALL THE MAYO!
This stuff goes well with all sorts of things. Here’s a brief rundown of where mine went (and perhaps why it disappeared so quickly):
- crab salad (recipe coming soon!)
- chicken salad
- devilled eggs
- tuna salad
Apparently I ate a lot of salad this week.
*FYI: coconut mayo (mayo made primarily with coconut oil) does not work. I tried my best but stupidly forgot that you have to refridgerate mayo, and what does coconut oil do in the fridge? That’s right, it hardens. So basically I was left with a hard, unyielding, weird paste. Lesson learned.
Garlic & Chili Mayo (makes about 3/4 cup)
- 2 egg yolks
- 1 tsp lemon juice
- 1 large clove garlic, minced
- 1/2 tsp cayenne
- 1/2 cup olive oil
- 1 tbsp sesame oil
- Pour the oils into a jug and add the garlic and cayenne. Stir and set aside to let the flavours infuse into the oil.
- Gently whisk together the egg yolks and lemon juice.
- Gradually pour the oils into the egg yolks, whisking firmly as you do so. It’s important not to add all the oils at once, you have to add it very gradually to make sure the mayo doesn’t split. I didn’t use a blender so just whisked with one hand while I poured with the other (yes, my arm was sore by the end).
- Transfer to a jar and store in the fridge for up to a week.
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