Make your own mayonnaise

Making your own mayonnaise at home is incredibly satisfying and easier than people think! Try Marcus Wareing’s recipe from Marcus At Home, to enjoy with a Club Sandwich or hot fluffy chips…

Down

INGREDIENTS

2 egg yolks
1 tsp white wine vinegar
1 tsp English mustard
150ml olive oil
150ml vegetable oil
Sea salt and freshly ground pepper

METHOD

Put the egg yolks, vinegar, mustard and a pinch of salt in a mixing bowl and mix together with a balloon whisk. Slowly drizzle in the oil, whisking continuously until thick and emulsified. Taste, and add more seasoning, if you like, and keep in the fridge for up to 3 days.


If you’re looking for a vegan alternative, follow Chantelle Nicholson’s recipe from Planted below…

INGREDIENTS

30ml aquafaba (chickpea water)
1/4 tsp Dijon mustard
1/2 tsp white wine vinegar
230ml olive oil
Table salt

METHOD

Put the aquafaba in a beaker, if using a stick blender or a medium mixing bowl if using a whisk. Add the mustard and vinegar. Gradually drizzle in the olive oil, little by little, whisking or blending continuously until the mayonnaise thickens. Season to taste.


The Gilbert Scott and Tredwells serve delicious mayonnaise with their signature triple cooked chips, the perfect side to your main and too good to miss out on.

BOOK TREDWELLS

BOOK THE GILBERT SCOTT