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Homemade mayonnaise

A side dish that goes just as well with seafood as with meat
Prep Time30 mins
Course: Side Dish
Cuisine: Norwegian
Keyword: Side dish, spread
Servings: 4 cups

Equipment

  • standing mixer
  • measure cup
  • Air tight jars for storing

Ingredients

  • 2 egg yolks
  • 500 ml of oil
  • 1 tbsp of lemon juice
  • 1 tbsp of dijon mustard
  • 1 pinch of salt

Instructions

  • Start by mixing the Yolks with the mustard
  • When it is well mixed together crank up the machine to full speed and start adding oil one teaspoon at the time.
  • Stop and let it mix every 4th teaspoon.
  • As soon as you get one deciliter mixed in you can start to pour in the oil. Now that being said, you need to pour in the smallest amount you can passably get (no spilling or big clunks here, just a hair-thin stream of oil)
  • Continue like this until all the oil is mixed in.
  • Finally add the lemon juice and the salt to taste.

Notes

Should you be unlucky and have the mayo separating it is because you added the Oil to fast. This means that you need to either start over, or you could try pouring your separate mixture into a new bowl. Clean out the mixer bowl and add 1 new egg yolk, then slowly start adding the separated mixture.
Now when it comes to types of oil you have many choices, Olive, raps, sunflower, soy, and so on. I usually go for sunflower or olive oil. The sunflower has less taste and gives a more mellow flavor than the stronger tasting olive oil, so it all depends on your goal.