If you’ve struggled to make mayo using the drip method, this recipe will change your life. Add flavourings for the easiest dips ever. Blend in a couple of tablespoons of capers and a handful of dill or Italian parsley for a fabulous dressing for seafood, or add 1 teaspoon smoked paprika and 1 clove garlic for a Spanish-style mayo, and for aioli blend in 4–5 cloves garlic.
makes 1 1/2 cups
Sauces & Preserves
3 tbsp lemon juice
1 tsp dijon mustard
1/2 tsp salt
a pinch of fine white pepper
1 1/4 cups neutral oil
Place all ingredients in a narrow bowl or jug and whizz with your Kenwood wand mixer (it won’t work in a food processor because it needs the speed of the wand to emulsify).
It will thicken at once to a creamy mayonnaise.
Add ¼ cup more neutral oil if desired to create a thicker mayo, or a little hot water to give a thinner consistency.
Store in a jar in the fridge for up to two weeks.