Sage Test Kitchen
Essential Mayonnaise
Store-bought mayo ingredients read like a chemistry class, when it’s really just the mixing alchemy of eggs, oil and vinegar. The Sage Food Processor emulsifies the mixture into smooth creamy clouds of unadulterated deliciousness. Make a double batch because it ain’t called ‘Essential’ for nothing.
10 mins total time
10 mins active time
Easy
Makes 450g
Ingredients
Measurements:
4 large egg yolks
2 tbsp white wine vinegar
2 tbsp Dijon mustard
¼ tsp coarse salt
375 ml vegetable oilor any neutral oil
Instructions
- 1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the egg yolks, vinegar, mustard and salt and process for 1 minute, or until light and airy. Remove the food pusher and while processing, slowly drizzle in the oil until the mixture emulsifies and thickens.Tip: If the mayonnaise begins to look slightly split, add a tablespoon of cold water.
- 2Creamy, dreamy and ready to go. Bake some potatoes, shred some slaw or add crushed garlic for a killer aioli. If you can’t decide, pop your essential mayo into an airtight container…label n’ date and stick in the fridge! It’ll keep for 3 days, but seriously, those egg salad sandwiches are calling.
