Prep Time : 15 Minutes | Cook Time : 0 Minutes | Total Time : 15 Minutes | Difficulty : Easy
Hello my lovelies! I had never made mayonnaise before. And it is the easiest thing ever. It’s creamy and delicious. Magical. And this version is perfect with fries. And everything. We aren’t much of a garlic household. But we do like a creamy dip for fries. And creamy spreads for burgers. And to drizzle on toast stacked with grilled vegetables and halloumi. In all my testing of this recipe I have never had an issue with splitting – just make sure your egg yolk is room temperature. This is a very small batch so just double or triple the recipe to get what you need. Use a bigger bowl than you think you need so you can whisk comfortably. It’s not even that much whisking to be honest. It’s stupidly easy. And actually faster than going to a store to buy some. I use a light olive oil that doesn’t have a great deal of it’s own flavour but you should use whatever you prefer. If you want more of an olive oil punch then go for it!
In a medium bowl, whisk together the egg yolk, maple syrup, salt, paprika and chilli.
A teaspoon or two at a time, whisk the oil into the egg yolk. As more oil is blended in you can add more at a time. Whisk thoroughly each time. You will have an increasingly thick and shiny golden paste.
Once all the oil has been whisked in add the lemon juice a teaspoon at a time. This will loosen the mayonnaise and make it more of a sauce. It will magically turn into a glorious cream.
Taste it. Make sure it has enough salt. And chilli if you like that sort of thing. Which we do. Transfer the mayo to a smaller container, cover, and chill in the fridge for an hour or two. It will thicken a little on chilling. Now dip away.
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Sweet + Smoky Mayo
Prep Time : 15 mins | Cook Time : 0 mins | Total Time : 15 mins | Difficulty : Easy | Makes : approx. 1/2 cup
Creamy mayonnaise laced with a touch of maple and smoky paprika.
Ingredients:
- 1 large egg yolk
- generous 1/8 teaspoon salt
- 1/4 teaspoon smoked paprika
- 2 teaspoons pure maple syrup
- pinch of chilli (optional)
- 1/3 cup (85 mls) light olive or vegetable oil
- 1 tablespoon lemon juice
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- A bowl and a whisk
Directions:
In a medium bowl, whisk together the egg yolk, maple syrup, salt, paprika and chilli. Make sure the egg yolk is at room temperature.
A teaspoon or two at a time, whisk the oil into the egg yolk. As more oil is blended in you can add more at a time. Whisk thoroughly each time. You will have an increasingly thick and shiny golden paste.
Once all the oil has been whisked in add the lemon juice a teaspoon at a time. This will loosen the mayonnaise and make it more of a sauce. It will magically turn into a glorious cream.
Taste it. Make sure it has enough salt. And chilli if you like that sort of thing. Which we do. Transfer the mayo to a smaller container, cover, and chill in the fridge for an hour or two. It will thicken a little on chilling. Now dip away.
Cook’s Notes:
- If you like garlic, add a little roasted garlic that has been ground to a paste at the beginning with the other spices
- The flavours will deepen as the mayo is left to sit, prepare it an hour or two in advance if you can
– Keep this mayo covered in the fridge for up to a week –
Adapted from The Cooks Companion by Stephanie Alexander.
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That looks and sounds amazing. Should make this just to have a batch in my fridge (:
A dangerous move!