Author Jean Morrison
Recipe for Whole Grain Mustard Mayonnaise
We absolutely love home-made mayonnaise in our family which is quite dangerous as it is not a healthy food to eat. As with my other mayo recipe there is no separating of eggs. The garlic and whole grain mustard give a scrumptious taste and you can add whatever herbs you like. The herbs can be dried or fresh.
The mayonnaise is lovely with all types of salads and is especially tasty with fish recipes. Our son loves this mayo smothered all over fish cakes.
Cooking time: 0 minutes
Quantity: Makes 2 cups
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
1 whole egg
1 and 1/2 teaspoons white wine vinegar
1 and 1/2 teaspoons balsamic vinegar
3 teaspoons whole grain mustard
1 teaspoon finely chopped garlic
1 - 2 teaspoons of dried or fresh herbs
Pinch of sugar
300 ml mild flavoured oil
Salt and pepper
Put all ingredients into a glass jug and Bamix them together until thick and creamy. Sit the mayonnaise in the refrigerator for a couple of hours before using so the flavours develop.
Store in the refrigerator for up to a week.
You can replace the balsamic vinegar with extra white vinegar and the colour of the mayo will then be lighter. I like using Tarragon in this recipe. You can buy it dried in the herb section at your local supermarket.
For more great recipes please visit the main Recipes Index