Food Advertising by


The problem with this mayonnaise is its addictive and once you actually know what’s in it and how much, you feel rather guilty shoving your finger in for a sneaky taste. However it’s got to be better for you than the stuff you buy in the shops. I used to shy away from making mayonnaise as I thought it was difficult and problematic. I can honesty say I have never had an issue with it and have made quite a few different recipes. The Edmonds Cookery book has 2 types – hand-whisked (called mayonnaise) and quick blender mayonnaise. The quick blender one appealed BUT I have kids that are light sleepers and never wanting to wake a sleeping baby – opted for the quieter option! This mayonnaise took me about 2 minutes to make – I spent longer reading the recipe and want to shout from the roof tops how amazing it is. I used 1/2 olive and 1/2 vegetable oil and found I didn’t actually need a full cup of oil – more like 3/4. Its so versatile as well, I added wholegrain mustard but you can add crushed garlic to make Aioli, gherkins, capers and dill to make tartare sauce, chopped Jalapenos for a spicy number, smoked Paprika for that smokey flavour, lemon and lime juice and zest for a zingy citrus mayonnaise or even ginger (crushed) and a touch of sesame oil for an Asian taste. If you have never made mayonnaise, you really need to give it ago to discover how easy it it.

Vanessa X


No Comments


Leave a Reply