the best
mayonnaise recipes

Use the links to jump to the recipe

Basic Lemon or Lime Mayonnaise
Avocado Spicy Mayonnaise
Mild Spicy Mayonnaise Cocktail Sauce
Chilli Mayonnaise Dressing
Tartare Sauce
Wasabi Mayonnaise
Variations using mayonnaise

Making mayonnaise is easy if you follow this simple rule
everything must be at room temperature

It is my personal preference for fresh mayonnaise and I don’t like to keep it much longer than a week. Lke anything Mayonnaise is only as good as the freshness of your eggs and the quality of your oil, whether it is quality extra virgin or fresh vegetable oil..we do not like Canola oil and my personal preference is for corn oil, but hard to find in a supermarket but always available at  Omega Foods.

2 December 2024 AO

lemon or lime
mayonnaise

1 x 61g whole egg
1 x 61g egg yolk room both temperature or warmed in hot tap water for 10 minutes
15g smooth French mustard
5g Maldon sea salt, salts vary if you are using a different salt you may need less
1g freshly and finely ground white pepper
1 medium lemon or lime, finely grated rind
40g strained lemon or lime juice
125g your best EVO
250g quality vegetable oil, not Canola and make sure it’s fresh

Put everything but the oils and lemon juice into a jug. Using a stick mixer add the oils slowly until the mayonnaise is thick and emlusified, then mix in the lemon/lime juice.

Store in an air–tight container in the fridge. Do not keep longer than a week. Mayonnaise is always best made fresh.

tip
We use a food processor for up to roughly 1L oil and Thermo for 1.5L. Neither the Thermo or the food processor makes good mayonnaise in small quantities.

avocado spicy
mayonnaise

175g EV olive oil
3 warmed or room temperature extra large egg yolks
75g strained lemon juice
10g French smooth Dijon mustard
1 ripe avocado – 150g prepared weight [give or take 10g]- roughly chopped
2g freshly ground black pepper
15g caster sugar…optional
10g Tabasco – more if you like it hot
30g Linghams Sweet Chilli Sauce

Measure all of the ingredients into the jug of your stick mixer and process until thick and smooth.
or
Weigh everything into your Nutribullet [or similar] and biltz until thick and smooth. Scrape into an airtight container, contact cover and refrigerate until ready to use.

this is a new improved recipe, ignore previous avocado mayonnaise recipes…3 december 2024

mild spicy
mayonnaise
cocktail sauce

1 x 61g whole egg
1 x 61g egg yolk room both temperature or warmed in hot tap water for 10 minutes
3-6 Thai chillies, chopped
15g smooth French mustard
30g Mutti Organic Tomato paste
20g Tabasco
20g Lea and Perins Worcestershire sauce
5g Maldon sea salt
1g freshly and finely ground white pepper
40g white wine vinegar
125g your best EVO
250g quality vegetable oil
40g sour cream

I make this in my Nutribullet [or similar small blender]. it may seem a little bit thin when first made but it will thicken in the fridge. Best made the day before you want to use it. No Nutribullet use a jug and stick mixer.

Put the eggs and chillies into the Nutribullet and purée the chillies, put all of the remaining ingredients, except the sour cream into the Nutribullet and blitz until thick.

Scrape into a bowl, stir through the sour cream and refrigerate overnight in an airtight container.

Chilli Mayonnaise
Dressing

This is cheating but it’s great for a seafoo salad or a prawn cocktail

1 quantity of basic lemon mayonnaise [see above]
300ml sour cream
half to one bottle Lingham’s Sweet Chilli Sauce…according to taste

Mix everything together, refrigerate in an airtight container.

tartare sauce

1 quantity of basic lemon mayonnaise [see above]
20g capers, finely chopped
30g cornichons, finely chopped
15g finely sliced chives
10g finely chopped curley parsley
10g finely chopped tarragon
10g finely chopped chervil
50g sour cream….optional

Mix everything together, refrigerate in an airtight container.

wasabi
mayonnaise

Click on the image left for the recipe for wasabi mayonnaise and this very special dish

.

variations on
flavoured mayonnaise

You can add just about anything to mayonnaise…we love finely chopped dill or fennel, although we go a bit easier on the fennel leaf because it has a much stronger flavour.

Whilst mayonnaise is nothing new to Japanese food it is newish to South East Asian food and being used in very interesting ways.

If I am using mayonnaise in Japanese or Asian dishes I usually use only vegetable oil and have a preference for Corn Oil which is not so easy to find. Mayonnaise is only as good as the oil you use and the freshness of the eggs is also important.

pictured right an interpretation of
Singaporean chef sam leong’s recipe for
watermelon stuffed with seafood mayonnaise
click on the image to go to the pictured recipe and Sam’s original recipe

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