About this recipe:This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold so cheaply. It's always delicious!
1/2 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon prepared mustard
175ml vegetable or olive oil
salt and pepper to taste
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Method Prep:5min › Ready in:5min
Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.
I made this following the recipe, but I ended up with a runny mayonnaise. I tried to fix it by adding another egg, but this made it runnier! I then added a lot more oil and it did eventually thicken up. I used a large egg and I think this might have been the problem, but as the recipe doesn't specify the size of egg I couldn't have known this before I made it. So if you try this and it doesn't thicken, add more oil, not more egg! - 23 Jul 2012