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This homemade mayonnaise recipe is pretty easy so long as you follow the instructions carefully. It tastes way better and is far cheaper than using shop-bought mayonnaise.
The idea is pretty much the same as hollandaise sauce in that we are trying to achieve an emulsion of egg yolk and oil flavoured with lemon, mustard and seasoning. You can play around with the recipe to introduce different flavours – in fact, it’s only a clove of garlic away from a lovely creamy aioli!
This particular homemade mayonnaise recipe comes straight from the Institut Paul Bocuse Gastronomique, a mighty tome of knowledge for anyone that is interested in professional cooking.