Homemade Mayonnaise

Once you have tried whizzing up your own mayonnaise, there is no turning back! You will know exactly what goes into it - no unexpected nasties. You can vary it with fresh herbs and garlic depending on what you want it for, anything from a sauce for a gourmet hamburger or fancy potato salad to a fresh dip for crisp veggies.

Photographs and recipe by Michelle Ranson of perthfoodphotography.com & @localgoodnesswa

Experiment with Arthur’s Grove fresh and peppery Frantoio or try the fruitier, milder Hardy’s Mammoth or Kalamata Medley for a different flavour profile in your homemade mayonnaise. Add herbs and garlic for special treat.

Homemade Mayonnaise

 Prep time 5 min    I Cooking time 0 min  I Makes 150g 

Ingredients 

1 fresh large egg, room temperature

1 heaped tsp Dijon mustard

1 tbsp fresh lemon juice

1 good pinch salt

½ cup Arthur’s Grove Kalamata Medley Extra Virgin Olive Oil

Ingredients for Herb & Garlic Mayonnaise

1 fresh large egg, room temperature

1 heaped tsp Dijon mustard

1 tbsp fresh lemon juice

1 good pinch salt

½ cup Arthur’s Grove Frantoio Extra Virgin Olive Oil

1 tbsp fresh parsley, finely chopped

1 tbsp fresh basil, finely chopped

1 tbsp fresh chives, finely chopped

1 large clove garlic, finely microplaned

1 pinch finely cracked black pepper

Method  

Using a tall mixing beaker (compatible with a hand held stick blender) add the egg, Dijon, lemon juice and salt.

Pulse on a slow speed until well combined. Then, with the blender running on a low speed, very slowly drizzle in the olive oil.

Continue to blend until the oil and egg mixture has come together to form a thick mayonnaise consistency.

To make herb and garlic mayonnaise, simply stir through the herbs, garlic and cracked pepper after the mayonnaise has been made.

Store mayonnaise in the fridge in an airtight glass jar.