Creamy mayonnaise, once a guilty indulgence, now a staple on many of my family meals, and to think, for so many years I deprived myself of these little pleasures! Now, I like nothing better than to add a dollop of mayo onto my food, or to mix into an egg or tuna salad.
When we finally got our heads around eating fat, mayo was probably the first thing I dived into learning how to make, my first attempt turned out relatively well, and I was actually rather proud of the fact that I had just managed to whip it up myself, certainly something that would never have crossed my mind before. I have since tweaked and worked out the simplest and easiest way to make the perfect mayonnaise, and trust me once you have made this, you will never buy it from a store again, especially if you think that store mayo has a shelf life up to a year!!
I make it using my immersion blender and the measuring jug that it came with, adding all the ingredients at the same time and then blending, the whole process takes less than 2 minutes.
Once it is ready I bottle and keep it in the fridge for up to two weeks, I have been known to stretch it up to three week (blush) but it is generally finished before we run the risk of it going off.