If there is also an everlasting argument in your home about whether the mayonnaise produced near Kielce is better than the one with decorative properties, here is the solution. Homemade mayonnaise. Thanks to modern kitchen accessories, making a jar of delicious sauce takes literally 5 minutes—and the taste? Divine.

Poles are not the only ones who argue about mayonnaise. The English claim that it was thanks to them that we enjoy this egg-based sauce. It was supposedly invented by the defenders of Mahón, besieged by the French. The siege continued, supplies dwindled, and eventually only eggs and olive oil remained in the fortress pantry. The soldiers used them to make a sauce for… boiled eggs. After the fortress fell, the conquerors acquired a taste for it.

What do the French say? Nonsense, they reply. And they offer several alternative, naturally French, versions. Only one thing is certain: before industrially produced mayonnaise reached the shops, it was made at home. I recommend that you do the same.

Simple, delicious, healthy

To prepare mayonnaise, you only need a little courage and a hand blender. And, of course, the sauce ingredients: eggs, neutral-tasting oil, mustard, vinegar or lemon juice, and spices. No preservatives or artificial colouring.

You can also use flavoured oils and whatever spices you like to prepare homemade mayonnaise. Mine must include lemon juice and hot mustard because I like pronounced flavours. Sriracha sauce is a good, though definitely spicy, addition, while black garlic is a surprising one. Only your imagination limits you.

Homemade mayonnaise can be kept in the refrigerator for 10 to 14 days. It is also an excellent base for homemade tartar sauce. You can find the homemade mayonnaise recipe on my blog, platebykate.com.

I also invite you to visit my Instagram profile, where you will find the recipe in video form.

Ingredients

  • 1 small egg
  • 200 ml vegetable oil, 1.5 cups
  • 1 teaspoon hot mustard
  • 1 tablespoon lemon juice or wine vinegar
  • 1 level teaspoon icing sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, optional

Method

  1. Scald the egg with boiling water and crack it open.
  2. Place the egg, mustard, salt, pepper, icing sugar and lemon juice in a narrow container or bowl. Pour in the oil.
  3. Place the hand blender (stick blender) so that it touches the bottom, and start blending on low speed.
  4. Whisk until the mixture becomes thick, fluffy and light in colour.