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Tings Recipe: Homemade Mayonnaise

No Danish Lunch without Mayonnaise!

Many people attempt to steer clear of mayonnaise for dietary reasons.

Come November and December, that’s simply not on, as it’s an essential component of some of the most traditional dishes you’ll encounter at the classic Danish Christmas Luncheon.

A Prawn Open Sandwich without mayonnaise? That’s positively criminal! And the Chicken Salad, Tuna Salad, or Curry Salad that accompanies the Herrings wouldn’t exist without mayonnaise.

As for the Breaded Fish Fillet, it’s merely an excuse to indulge in that scrumptious yellow concoction known as Remoulade, which is essentially mayonnaise, isn’t it? 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."

Danny Wallace, GQ Magazine: When the Yes Man met the Dice Man

Mayonnaise is all over the world

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 Ensaladilla Rusa I order when I pop over the border to Spain is almost entirely mayo.

The Americans mightn’t have a culinary history like France and Italy. But they’ve got the Waldorf Salad that’s found its way onto menus around the world – including our Tings Lounge where its one of our favorite dishes.

And what about the Burger?

You might not know it – but the sauce that accompanies the veal in the Italian Vitello Tonnato is basically mayo mixed with tinned tuna 🙂

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.

2: Add the whole eggs in a food processor and blend for a few seconds

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...

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...

9: The finished mayonnaise looks 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

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.

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.

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 🙂

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 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

Thomas Tingstrup