Whole egg mayonnaise

 

I love making my own condiments from scratch and I’m continually on the lookout for new inspiration when it comes to not only basic condiments but new ones I’ve never tried before. I no longer buy mayonnaise from the supermarket any more – I’m sick and tired of walking out of the supermarket empty handed as the mayonnaises are full of additives & preservatives! Do you feel the same or it doesn’t worry you? So there begins my research, via Pinterest (who loves Pinterest?) for that perfect tasting whole egg mayonnaise.

I believe that making your own condiments wherever you can, if you have the time, tastes a whole lot better than store bought, any day of the week. I also believe you feel better for knowing what went into your mayonnaise or any other condiments you may make. I’m a big believer on using the whole egg, not just the yolk, to make a mayo – that way I don’t have to think of something else to make with the left over egg whites!

This mayonnaise is now my favourite whole egg mayonnaise. I’ll be honest with you, I used to live on S&W whole egg mayonnaise – it was all I ever needed in a mayo. Now I’ll never go back to store bought as I know the ingredients I use are all 100% natural with no ‘numbers’. This mayo puts a smile on my face and it lasts for a good month or two in the fridge.

I really hope you give this mayonnaise a try. If you love whole egg mayonnaise, you won’t be disappointed, I promise you.

TIP 1: Eggs should be at room temperature. I find eggs straight from the fridge could cause a split mayo.

TIP 2: I use my stick blender, on the emulsifying setting (4), and beaker (container) to make my mayo. Feel free to use a food processor or electric beaters.

TIP 3: I like to make my mayonnaise the day before I need to use it in my potato salad. This mayonnaise is perfect to use straight away also.

 

PREP: 15 minutes   MAKES: 750mls

INGREDIENTS:
4 eggs, room temperature
1 teaspoon dry mustard powder
½ teaspoon sea salt
4 tablespoons apple cider vinegar
2 cups olive oil

METHOD:

In a container or bowl, add the eggs, mustard powder, salt and apple cider vinegar and blitz until well combined.

While the blender is going, drizzle in the oil. The mayonnaise should start to thicken. Turn blender off once all the oil has finished.

You can use immediately on sandwiches, for potato salad or anything you like mayonnaise with.

What other ideas can I use my mayonnaise for?

 

Fabulous Foodie Fridays #33 happens every weekend @Bake Play Smile, from Friday, to share all your recipes. A big thank you to Lucy who hosts such amazing food inspiration.

I love joining food parties. Heidi at The McCallums Shamrock Patch with Pure Blog Love #15 and Ronda & Dina @Kitchen Dreaming with The Weekend Social Vol 2 Week 1. Thank you lovely ladies for a wonderful party – love the inspiration I find there. Why don’t you come join us? Great way to meet new friends.