INGREDIENTS(Each recipe makes around 300ml)
- 2 medium egg yolks
- 1 tsp Dijon mustard
- ¼ tsp fine sea salt
- 175ml vegetable or sunflower oil
- 1 tsp lemon juice
- 1 medium garlic clove, finely grated
- additional 1 tbsp lemon juice
- pinch more salt to lift the lemon flavour
- 10g tarragon leaves, finely chopped
- 10g parsley, finely chopped
- ½ tsp paprika
- 2 tsp Sriracha sauce
- 1 tsp lime juice
- 1 tbsp coriander, finely chopped
- generous twist of black pepper
Ensuring that large jarfuls of homemade mayonnaise are to hand in the fridge throughout the summer will ensure that any barbecue, picnic or al fresco supper is transformed. Making mayonnaise at home with rich organic eggs and all manner of additions from garlic to herbs to a little spice makes it all the more special. Here we are sharing a basic organic mayonnaise recipe with four of our favourite variations.
Alternatively, for those with a little less time on their hands, why not try our delicious Daylesford Organic garlic mayonnaise.
Begin by preparing the basic recipe. Whisk the egg yolks, mustard and salt together in a medium bowl.
Gradually pour a steady stream of the oil into the bowl, whisking all of the time so that the oil emulsifies with the egg. Continue to whisk until all of the oil has been added and you have a thick, glossy mixture.
Add the lemon juice and whisk until incorporated. Check the seasoning and set aside.
To make each of the variations, simply add the additional ingredients and whisk together. You’ll find that each benefits from a good hour or so in the fridge to develop its flavour before serving.