Cafe Classics
Mayonnaise - 3 Ways

Mayonnaise - 3 Ways

5 Minutes

A deliciously versatile kitchen staple

Makes: 250ml

Prep time: 5 minutes

Cook time: N/A

Expert Tips: Mayonnaise can also be made by hand with a whisk. Place all ingredients except oil in a
bowl and whisk to combine. Add oil a tablespoon at a time, whisking until completely
combined before adding the next spoonful. Keep whisking until mayonnaise is thick and
emulsified.

If mayonnaise is too thick, add a little warm water (one teaspoon at a time) until the
desired consistency is achieved.

Ingredients

1 Woodland Free Range Egg
1 Tbsp. Lemon Juice
1 tsp. White Wine Vinegar
1 tsp. Dijon Mustard
½ tsp. Chelsea Caster Sugar
½ tsp. Salt
⅛ tsp. White Pepper
1 cup Simply Canola Oil

Method

1. Place all ingredients except oil in a tall, narrow container. Pour the oil on top.

2. Place an immersion blender in the container, pressing it firmly to the bottom. Turn on
to high speed and leave pressed to the bottom of the container for 10 seconds.

3. Slowly move the blender up and down until mayonnaise is thick and emulsified.

4. Refrigerate in a sealed container for up to 2 weeks

VARIATIONS

Aioli: Add 2 cloves grated garlic in step one. Try swapping the Dijon mustard for
wholegrain mustard (the mustard seeds have a nice visual appeal in aioli).

Truffle Mayonnaise: Swap up to 1/4 cup of the vegetable oil for truffle-infused olive oil.
Salt can also be replaced with truffle salt.

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