Does anyone ever make their own condiments? I have to admit I always assumed it was hard and not worth the effort to make something like mayonnaise, but I was SO SO wrong! I had also never realized that what most people call flavoured aioli is actually a misnomer for a flavoured mayo! You already have the ingredients, its just to master the process!
Ingredientswarning this mayo is super lemon-y so feel free to add herbs and spices too!
- 3 egg yolks, room temperature
- 1/3C coconut oil (we used lemon infused)
- 1/3C olive oil (to keep the mayo as smooth and not solid when refrigerated)
- 2 tsp Lemon Juice
- salt and black pepper
- we added a sprinkle of rosemary and dill
- this is the tough part! You need a blender. Place yolks and juice and blend on low speed for about 10 seconds
- mix olive and coconut oil together
- drip the oil mixture into yolks ONE drop at a time, seriously! To form emulsion you need to go slowly
- It may be easier to do from a spoon, but continuos drops one after the other, until about half the oil is done
- You can now pour the oil in a steady THIN (needle thin!) stream. A good test is that you will hear the mayo “slapping” against the sides of the blender.
- when your oil is done and you have ensured the emulsion is fully formed, add salt, pepper and any seasoning to taste
- pour into Jar and rest for 10 minutes. Store in fridge for up to three weeks
troubleshooting – if your mayo goes liquid, that means you poured too much, separate the formed emulsion from the liquid oil if possible and set aside, mix another yolk with a squeeze of lemon and start adding the removed liquid and remaining oil and solid mayo.
Uses The mayo is a versatile as your store-bought mayo. Use in pasta or potato salad, as a dip, as a salad dressing, in sandwiches and its SO good with seafood! To make the shrimp, season, skewer with rosemary and grill .