Mayonnaise is cheap & Easy to make. Here is the recipe we use at Tings Lisbon.

No Danish Lunch without Mayonnaise!

Many people try to avoid mayonnaise for diet reasons.

In November & December that’s impossible because it’s a crucial part of some of the most classic dishes you get for the classic. Danish Christmas Lunch.

A Rejemad without mayonnaise is a crime! And the Hønsesalat (chicken salad), the Tunsalat (Tuna Salad) or the Karrysalat (Curry Salad) that goes with the Herings wouldn’t exist without mayonnaise.

And the Fiskefilet (Breaded Fish filet) is only an excuse to eat the tasty yellow substance aka Remoulade which basically is mayonnaise LOL.

 

"How about these, will you eat these?" she says. "They're a Rhinehart special." "Of course I'll eat them!" I say, delighted. "What are they?" George takes one and says: "Olive, peanut butter and mayonnaise."

The Cult Sandwich created by George Cockroft aka Luke Rhinehart aka The Diceman.

Even in the summer time it’s hard to avoid. We eat it with our Fjordrejer (small tasty shrimps delicacy you only get in Denmark). And a Kartoffelmad on ryebread with mayo, topped with homemade crispy roasted onions is one best Open Sandwich you can get if you ask me.

Mayonnaise is all over the world

The recipe

1: All you need is eggs, vegetable oil (olive oil is too heavy, use a sunflower oil) dijon mustard, vinegar, salt, pepper and lemon. That's it. The principle is 1 tbsp mustard + 1 tbsp vinegar pr egg plus salt, pepper and lemon according to your taste.
1: All you need is eggs, vegetable oil (olive oil is too heavy, use a sunflower oil) dijon mustard, vinegar, salt, pepper and lemon. That's it. The principle is 1 tbsp mustard + 1 tbsp vinegar pr egg plus salt, pepper and lemon according to your taste.
2: Add the whole eggs in a food processor and blend for a few seconds
2: Add the whole eggs in a food processor and blend for a few seconds
3: Add mustard-vinegar and blend
3: Add mustard-vinegar and blend
4: After a few seconds stop the blender
4: After a few seconds stop the blender
5: I got this idea from my friend. Wrapping the Blender's top in plastic foil prevents the stains getting in you hair and everywhere - AND makes the cleaning much easier.
5: I got this idea from my friend. Wrapping the Blender's top in plastic foil prevents the stains getting in you hair and everywhere - AND makes the cleaning much easier.
6: Place your plastic bottle of vegetable oil on the top of your blender and start blending...
6: Place your plastic bottle of vegetable oil on the top of your blender and start blending...
7: The first few minutes you press a few drops of oil with a light press on the bottle - you can see air bubbles inside the bottle when your press out the oil.
7: The first few minutes you press a few drops of oil with a light press on the bottle - you can see air bubbles inside the bottle when your press out the oil.
8: After 1-2 minutes the oil and eggs slowly begin to accumulate into mayonnaise. After 5-6 minutes the mixture stops blending. Stop the blender, add salt & pepper if needed, add more oil and start blending again. Repeat this process until your mayonnaise is creamy...
8: After 1-2 minutes the oil and eggs slowly begin to accumulate into mayonnaise. After 5-6 minutes the mixture stops blending. Stop the blender, add salt & pepper if needed, add more oil and start blending again. Repeat this process until your mayonnaise is creamy...
9: The finished mayonnaise looks like this...
9: The finished mayonnaise looks like this...
10: .... dbl check with a spoon - it leaves a 'whole' in the surface like this.
10: .... dbl check with a spoon - it leaves a 'whole' in the surface like this.
11: How to 'keep and store' your mayo in a convenient way has always been a problem. Until I by coincidence cleaned this Heinz plastic 'container'. Now I have one with my mayos in the fridge next to my ketchup
11: How to 'keep and store' your mayo in a convenient way has always been a problem. Until I by coincidence cleaned this Heinz plastic 'container'. Now I have one with my mayos in the fridge next to my ketchup
12: All households should have swirl reusable. If you don't have one wrap a plastic bag around a bowl and fill in your mayo.
12: All households should have swirl reusable. If you don't have one wrap a plastic bag around a bowl and fill in your mayo.
13: Take up the plastic bag and shape the filled bag like a cone.
13: Take up the plastic bag and shape the filled bag like a cone.
14: Cut the bottom and press the mayonnaise into old Heinz Plastic bottle.
14: Cut the bottom and press the mayonnaise into old Heinz Plastic bottle.
15: Voila - a bottle of home made mayo without messing you yourself and kitchen.
15: Voila - a bottle of home made mayo without messing you yourself and kitchen.
16: With 2 eggs and 300 - 350 ml Oil I get 1 1/2 - 2 bottles. Today I can get 6 eggs for 0.89 € and 1 l oil for 1.69 € at Lidle.. Hellmann's Mayo in the same plastic bottle costs 2.69 € - mine is MUCH better!... do the math :-)
16: With 2 eggs and 300 - 350 ml Oil I get 1 1/2 - 2 bottles. Today I can get 6 eggs for 0.89 € and 1 l oil for 1.69 € at Lidle.. Hellmann's Mayo in the same plastic bottle costs 2.69 € - mine is MUCH better!... do the math 🙂
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Mayonnaise is everywhere.

It’s the ingredient that keeps the bacon, lettuce and tomato together in the classic British BLT sandwich…

And the famous Andalusian tapas Ensalada Rusa I order when I cross the border to Spain is almost only mayo.

The Americans may not have a culinary history as France and Italy. But they have the Waldorf Salad that has found its way to menus around the world. And what about the Burger?

And you may not know it – but the Sauce that follows the veal in the Italian Vitello Tonato is basically mayo mixed with canned tuna 🙂

 

The reason is that mayonnaise is made from ingredients and made by utensils you find in kitchens all over the world. 

So when you are looking for ideas to use with some leftovers from yesterdays dinner, Mayonnaise is the solution.

That’s how I got the idea to my wasabi mayo that I use to give my Tuna Tatar a personal touch, or the chipotle mayo I make from Mill & Mortar’s fantastic Chipotle Chili and use for a hangover sandwich.

Mayonnaise is just so easy, cheap, convenient and useful that there are no excuses for not making it yourself. 

There are a lot of different methods – the recipe above is the one that works for me.

Bon appetite

Thomas

VEGANS

Vegans have NO excuses for not eating/making Mayonnaise.

Instead of of eggs you just use Aquafaba which is the fluid you get when you have cooked your chickpeas (ore the fluid in the can if too lazy and buy canned chickpeas).

Rule of thumb: 3 Tbsp = 1 whole egg OR 2 Tbsp = egg white from 1 whole egg


ChristmasTings Recipes

Thomas Tingstrup

Blogger, Traveller and Food, Music & Literature lover. Founding partner of Tings Lisbon.

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