Making mayonnaise is actually my dad’s specialty; as long as i can remember he was standing in the kitchen using a fork to make fresh mayonnaise. Always using the same plate because it had the perfect curve for the fork to stir with and the most important lesson was; Make sure that you whip enough air in the mayonnaise because that’s where it gets its airy structure from.
Nowadays I make my mayonnaise myself and of course I try out different new ways but every single time that I make mayonnaise or aioli the above makes me smile. Of course, I’ve become a bit lazy and I’ve evaluated from using the fork and after that an hand mixer, until recently when I started to use my standing food processor. This works just as well, the air gets in and the best part; you’ve got homemade mayonnaise in a minute.
Ingredients:
- 2 eggs
- 1 lemon
- 1 clove of garlic
- 1 tablespoon mustard
- 50 – 100 ml sunflower oil
- olive oil
- salt and pepper
How to prepare it:
Put the eggs, the lemon juice, the mustard salt and pepper in a jar that you can use with your food processor. Peel the skin of the garlic, cut the garlic in half and remove the root. Squeeze the garlic with the rest of the ingredients.
Mix all the ingredients with the food processor. Now add sip by sip a bit of sunflower oil whilst you are still mixing. Repeat this until the mayonnaise is firm but airy.
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