mayonaise, does anyone make their own?

Joseanne
Life is definitely too short for me to paint a picture or knit a jumper because I’d make a hash of doing either

I use Hellman's as a base and add herbs or lemon juice to taste.

Oh I love salad cream as well (only Heinz) but just fancied having a go at making my own mayo, G Ramsay used groundnut oil if Im right.

I shall buy some eggs next time and have a go, thanks all

Yes, from the Gordon book bikergrove. Let us know how you get on.

I also mix mayonnaise with salad cream, I don't use enough to warrant making it myself but have had some very good homemade ones.

Having said I make my own- I actually do not use mayo on a regular basis, on sarnies. etc. So will make my own in minutes if for special occasion, for a cold buffet, etc.

However I always make my own salad dressing- in a jam jar and keep it in fridge. 'Life's too short' does not apply- it literally takes a few seconds. And I like to know what is in my food. Just mustard, good vinegar, and a mix of olive and sunflower oil, bit of salt and pepper. Done!

I get mine from M&S, Fleurpepper - made with free range eggs. So it says, anyway, and since it’s. Ask I do believe them.

Marks!

Here's the vegan recipe I mentioned above. I think it's the one I tried - it's from the same website . I was amazed how it solidified just like an egg mayonnaise.

Salad cream not being available here in Germany, I often lighten a mayonnaise based dressing with yoghurt.

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1 Lemon
100 ml soya milk
1 Tsp mustard
200 ml vegetable oil
Salt, black pepper

Halve the lemon and squeeze out juice.

Using stick blender or food processor, puree soya milk, mustard and 1 tablespoon of the lemon juice together. Continue to mix, trickling the oil in slowly until it has a creamy consistency. Season with salt, pepper and lemon juice to taste.

Here's the basic recipe using aquafaba. I haven't tried this one but the website I got it from is reliable enough.

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100 g tin of Chick peas
1 lemon
1 Tsp mustard
Salt
250 ml oil

Mix together in food processor or with stick blender:

6 tablespoons Aquafaba ( liquid from the chick pea tin)
2 tablespoons of lemon juice
1 Tsp mustard
Salt

Dribble in oil as in the recipe above until it reaches a creamy consistency. Season to taste.

I do.
Inseam stick blender and a whole egg, which makes it lighter than just egg yolk.

Yes have made mine for years, learnt when I was at catering college but don’t make it often now as we don’t use it,

I make with aquafaba. Everybody likes mine better than from the grocery.

I the chickpeas in hummus or curry.

This is the BBC Food version of aquafaba mayonnaise:
Ingredients
For the mayo
3 tbsp aquafaba (brine from a can of chickpeas)
2 tsp Dijon mustard
¾ tsp salt
¼ tsp fine white pepper
2 tbsp white wine vinegar
250ml/9fl oz neutral oil, such as vegetable oil
Method
For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks).

I tend to mix everything except the oil first, then add the oil slowly.

yes you can definitely make your own mayonnaise at home, actually I 've a link of complete recipe of mayonnaise. If you want I'll share a link with you.

I always make my own.

The really important thing is to make quite sure that the eggs and the oil are both at room temperature before you start.

Add the oil (any kind you like) very slowly to start with and whisk hard between adding portions of the oil.

It is hard work mixing mayonnaise by hand and it makes no difference to the finished mayonnaise whether you whisk it by hand, use a blender, or a hand mixer.

If it does start to split, stop adding oil, add a teaspoonful of cold water from the tap and whisk well- this will usually repair the damage then add the rest of the oil slowly.

Home made mayonnaise is just gorgeous.

Yes I also make my own mayo it gets easier with practice and everything tastes better when it’s homemade

Indeed I do, it tastes much better than “shop” , you can vary the stiffness when you add a little lemon juice or a drop of white wine vinegar, the flavour by the oil you use and you have the bonus of egg whites for meringues/Eton Mess as well.

Calendargirl

No, afraid I don’t (make my own).

At the risk of sounding a bit common, sad or old fashioned, I admit to preferring salad cream, but I always have some (bought) mayo in stock.

I use a mix of mayo and salad cream for egg sandwiches.

Sometimes I make my own - easy peasy - other times I buy Hellmans. Actually, I make a delicious chocolate brownie recipe which uses Hellman’s mayonnaise! My elder son makes it too,