How to make the perfect homemade mayonnaise: Celebrity cook Maggie Beer shares her secret recipe
- Celebrity cook Maggie Beer shared simple recipe for the perfect mayonnaise
- She used egg yolks, Dijon mustard, vinegar, lemon, olive oil and grape seed oil
- The Australian cookbook author said the key ingredient is ‘patience’
Celebrity cook Maggie Beer has shared her simple recipe for the perfect mayonnaise using just six ingredients.
The Australian cookbook author used egg yolks, Dijon mustard, white vinegar, lemon, olive oil and grape seed oil to create the condiment.
‘When making homemade mayonnaise, the key ingredient is patience. Adding the extra virgin olive oil very slowly is vital, however, the delicious result and the versatility is well worth the effort,’ she said in her video.
‘While it’s the best rendition of mayonnaise you’ll ever get, I want to show you how easily it can come together because the flavour of egg mayonnaise you make yourself is so fantastic.’
Scroll down for video
Celebrity cook Maggie Beer (pictured) has shared her recipe for the perfect mayonnaise
The Australian cookbook author used egg yolks, Dijon mustard, white vinegar, lemon, olive oil and grape seed oil to create the condiment
Maggie Beer’s mayonnaise
2 large egg yolks or 3 small
1/2 tbs Dijon mustard
2 tsp white vinegar
1 tbs Lemon juice
1/2 cup extra virgin olive oil
1 cup grape seed oil
Pinch of salt
1. Combine the egg yolks, mustard, salt and vinegar to emulsify in a food processor.
2. Slowly add the olive oil, drop by drop, and then the grape seed oil, and take to the desired thickness.
3. Check for acidity, add a squeeze of lemon juice. Season with salt.
When it comes to cooking oils, the restaurateur said her go-to varieties are extra virgin olive oil and grape seed oil.
‘If you use a robust, extra virgin olive oil to make a mayonnaise, it’s going to be too strong. I have half a cup of extra virgin olive oil and a cup of grape seed oil that doesn’t have flavour. So the balance is right,’ she said.
‘There’s a little tip, if you are ever frightened about an olive oil coming together, particularly if you have to do it by hand, always add the extra virgin olive oil first, it comes together more than any other oil I’ve ever used.’
In a food processor, Maggie added the egg yolks, followed by half a tablespoon of Dijon mustard.
‘I love the flavour of Dijon mustard but it’s also the most magic emulsifier so by adding the mustard, you’re absolutely almost there in terms of it coming together. I’ve never ever made a mayonnaise fail when I’ve used that,’ she said.
She then added a pinch of salt and two teaspoons of white vinegar.
‘The acidity right at the beginning really helps,’ she said.
In a food processor, Maggie added the egg yolks, followed by Dijon mustard and pinch of salt
Her mayonnaise includes a mix of olive oil and grape seed oil, along with Dijon mustard
Maggie then squeezed a tablespoon of lemon juice to the sauce, and added the rest of the oil, blending until it thickened
Maggie also added one garlic clove to the sauce – but she said the ingredient can be left out if you prefer a plain mayonnaise.
She slowly added half a cup of olive oil to the processor.
‘You’re doing it drop by drop,’ she said.
‘Now I’m going to start with the grape seed oil, I can go a bit faster, a little in the pouring. See how thick and beautifully together the mayonnaise is?’ she said.
She continued pouring the grape seed oil into the processor as it blended the ingredients together to emulsify.
Maggie then squeezed a tablespoon of lemon juice to the sauce, and added the rest of the oil, blending until it thickened.
‘If you want your sauce to be thinner, I’d add a couple of tablespoons of hot water and that would thin it down,’ she said.