I love mayonnaise. I like to spread it on sandwiches, modify it with mustard, wasabi, garlic, curry powder (I know only wazungu use prepared curry powder) or horseradish, tomato sauce or paste, chili and there is endless creative possibilities. I make my mayonnaise. Homemade mayonnaise, in large quantity, is cheaper than store-bought and the quality and the taste far superior. One drawback is that it has a limited shelf life. Make it fresh and only in needed quantity.
I know many tried making mayonnaise and failed. Shhh! let me give you the secret. ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE. Also, I use sunflower oil because it is tasteless.
- A bowl with a tapered bottom
- A whisk
- A lime or white wine vinegar
- 2 egg yolks
- 250 ml of sunflower oil
- French mustard
- Salt and pepper to taste
- Place in the bowl, the egg yolks, and a nice dollop of mustard, a squeeze of lime, salt and pepper to taste.
- Whisk to a uniform consistency.
- Pour a small amount of oil
- Whisk and pour a little more oil in a steady and thin flow while still whisking.
- The mayonnaise will start to form, slowly add the rest of the oil and never stop whisking
- You can “tighten up” the mayonnaise by adding a squeeze of lemon or vinegar.