mayonnaise?

[janeyo]

Has anyone made mayonnaise? I am making potato salad for tomrrow's bbq, with my own forst lots of spuds and thought it would be nice to make mayo too to mix in with them. I have read it can be a bit hit and miss to make.

I have my own eggs so not worried about the risk of using raw eggs for the children present, although will tell the parents first obviously. My own children eat the eggs raw in other recipes.

Does anyone have an easy recipe I can use?

Thanks

[Two_Sheds]

I did, once. Life's too short, tbh

http://www.deliaonline.com/how-to-co...ayonnaise.html
the trick is to drizzle the oil in REALLY slowly

[T8Ter]

lol @TS, it can be a potch but well worth the effort with your own free range eggs.

[weekendwellies]

I am with TS on that one. Did once but haven't bothered since.

[coreopsis]

I had a look at a few recipies,it's best when all the ingredients have room temperature.
I made potato salad last week-used 50/50 mayo and natural yoghurt and chives(can swap with parsley).It was lovely,and not so heavy if you use just mayo.

[valmarg]

I have a Bamix stick blender, and with the blender disc, in the beaker
one egg (at room temperature)
a teaspoon of mustard powder
half a teaspoon of salt
a teaspoon of lemon juice
a teaspoon of white wine vinegar
300ml groundnut oil

put all ingredients in the beaker. Blend on high for 12 seconds, gradually bringing the blender up through the mixture.

Perfect mayonnaise every time.

valmarg

[binley100]

I made it once and drizzled the oil down the feed tube in a food processor while it was whizzing around. Couldn't be @rsed since

[Sheikh Yerboutti]

I allways make it. 2 egg yolks, dijon mustard, balsamic vinegar. Mix then add sunflower oil till desired consistency. Add oil drop by drop at first as your whisking, then you can add it faster.If you add the first bit of oil too fast it will split and you will have to add this mixture to another egg yolk slowly. Eggs must be room temp. I allways use a hand whisk. 4 minutes well spent.Keeps in fridge for 2 weeks at least.

[Hilary B]

A bit late here, but.... Delia's recipe worked for me (first time I'd ever tried, and so EASY!). Don't bother often because we woudn't use it up quickly enough....

[SarzWix]

I make it in the blender, but only if we want aioli. I'd probably do it more often if we had our own eggs though
Good luck Janey, I'm sure it'll be gorgeous

[janeyo]

Thanks guys, I did make some and it is really nice. It wasn't that much of a faff, and I like making things anyway. Will defo do again. There seemed to be loads of it and enough left for OH's egg mayo rolls this week. I prob wouldn't make it again if hadn' my own eggs handy. I have just made meringues for the boys teas in the week, with the whites. Will add chopped strawbs and some melted easter egg choc on the top. Double yum

ps I know now why may is so fattening - all that oil :O