Worcester Mayonnaise
Home made mayonnaise, combined with our Original Spicy Sweet Worcester Sauce – simple yet delicious
Mayonnaise is one of those classic condiments that has so many uses. From being added to a burger, to bringing together a potato salad. It’s even a fabulous dip!
Intermittently, I make our own mayonnaise. A couple of times a year, I declare that it is so easy to make mayonnaise, I’m only going to make it myself from now on – no store bought. A few batches later, somehow a mass produced jar sneaks into the fridge!
That being said, we needed some mayo the other night, and with no shop bought stuff in sight, it was time to pull out the trusted stick blender, a couple of eggs and a bit of oil, and whiz up a batch.
When I say mayonnaise is easy to make, I mean it is SUPER easy to make. Just make sure you measure everything properly, and be a bit patient. Trust the process!
If there’s one thing that makes me feel fancy, it’s making mayonnaise. So here’s my recipe for Worcester Mayonnaise, so that you can feel fancy too.
Utensils
- Stick blender
- Stick blender measuring jug (they come with the blender)
OR a 500ml jar that the stick blender can fit in - Measuring spoons
- Measuring cup
Ingredients
250ml rice bran oil (it’s a good neutral flavoured oil, and is my preference for mayo)
1 whole egg, medium size
1 egg yolk
1 Tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp Original Spicy Sweet Worcester Sauce
1/2 tsp salt
pepper to taste (give it a good crack!)
Method
In the measuring jug or jar, gently add the whole egg and yolk, vinegar, dijon mustard, Original Spicy Sweet Worcester Sauce, and salt and pepper.
Gently place your stick blender in the jug/jar, over the top of the eggs and other ingredients, without turning it on.
Gently pour the oil into the jug, taking care to get as much out of the measuring cup as possible. Add a tablespoon of extra oil at this point if you’d like an extra thick mayonnaise.
This is the part that requires a bit of control and patience …
Get a good grip on the jug/jar and using the lowest speed, start your stick blender running. Do not move the stick blender just yet. Keep it blending for around 30 seconds.
You’ll see that the ingredients are starting to look creamy at the bottom of the jug. This is the emulsification process between the egg and the oil.
At this point, very slowly start to raise the stick blender up. It should take at least 10-15 seconds to get it almost to the top, and this should allow the blender to slowly but surely incorporate the remaining oil with the ingredients that are blending and emulsifying below the blade.
If there is a bit of unblended oil, gently depress the stick blender down into the mayonnaise and slowly bring back up.
Scrape the mayonnaise off the stick blender, then scrape your fresh, thick, creamy mayo into a jar or container.
Allow it to chill, if you’re patient enough (or organised enough to have made it ahead of time!). It will last well in the fridge for around a week, if kept covered.
Tip
Rinse the jug out, and half fill it with hot water, then add a couple of drops of dishwashing liquid. Now get your stick blender in there, and blend! Do it a couple of times if needed, but your blender is now ready to wipe up and put away.