Sunday, February 20, 2011

Best Cooked Mayonnaise

This was originally my Mum's recipe and many would recognise it from days gone by. I've adapted it as it had a tendency to separate and was a little bit runny for my liking.

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3 Tbs plain flour
2 Tbsp dry mustard
1.5 Tbsp salt
1/2 cup sugar - can use less
1/4 tsp cayenne pepper
3 eggs
1/2 cup (100g) bland tasting oil -  I use macadamia or light olive
4 tsp dijon mustard (optional)
2 tsp lecithin (optional)

Mix on speed 4 for 30 seconds, then speed 6 for 30 seconds. Meanwhile, measure out 2 cups (410g) milk and 1 cup (230g) brown vinegar.  Add both slowly while continuing to mix on speed 2-3.
Cook on 90 degrees C for 20 - 25 minutes on speed 3.

This is a very versatile mayonnaise. It's excellent in sandwiches and wraps and as a base for other salad dressings. It makes great potato salad dressing on its own or with additions below.

To make Coleslaw Dressing:
Mix mayo with some of the juice from a can of pineapple - add the pineapple to the coleslaw

Ranch Dressing
Mix equal parts mayo and sour cream. Add some chopped parsley and dill

Potato Salad Dressing
Mix equal parts with either sour cream or yoghurt and add some chopped gherkin and mint

Curried Salad Dressing
Mix equal parts with cream or sour cream and add 1 tsp curry powder and 1/2 tsp dry mustard

Keeps for ages in the fridge, though it may separate. Just give it a shake. If you like it thicker, add another Tbsp flour.



  1. Thanks! It came out really well. How long will it keep in the fridge?

  2. Ages. Just give it a shake now and then.