Better Homemade: Mayonnaise with a Kick
Makes about 1 cup.
Ingredients
1 egg yolk, at room temperature
1 tsp hot English mustard
1 tbsp lemon juice
Pinch of salt
250 ml light-flavoured oil, such as grapeseed, sunflower or light olive oil
Method
Put the yolk, mustard, lemon juice and salt into a tall, narrow jar.
Pour the oil on top and let it settle for 20 seconds to a minute.
Put your stick blender right down to the bottom of the jar and blend. As it turns thick and creamy, slowly lift the blender up through the oil until it’s all combined.
Taste, and add more salt or lemon if you like.
Make it your own
Once it’s made, stir through 1 to 2 tsp of grated horseradish for extra heat, which is beautiful with roast beef. Or add crushed garlic for aioli, or chopped herbs like dill or chives.
Keeps in a clean jar in the fridge for up to a week. Use fresh eggs, and because the egg is raw, it’s best avoided by anyone pregnant, elderly or with low immunity.
Use a jar only a little wider than the blender head. That’s what makes this method work.
If you loved making this, there’s more where it came from.
In January I’m opening A Year in Common, a year of making things by hand together, season by season, for a small group of women.
Each month we get together live to cook, make and chat. You’ll get new recipes and makes every month, along with my four seasonal guides on what to grow, cook and preserve. We’ll also take on bigger slow projects over the year, the ones I don’t share on Instagram. You’ll have a private group chat for questions and sharing what you’ve made. And in winter, you’re invited to a day here on the farm: a morning of making together, then a long lunch by the fire.
It’s for women who want something slow and intentional for themselves this year, and a little company along the way. You don’t need a farm, a big garden or any experience.
It’s $69 a month, or $690 for the year. I’m keeping it to 15 women so it stays small and personal.
Join the waitlist and you’ll be the first to know when doors open.
