Making Real Mayonnaise

The Canalcook is in the process of moving country yet again, so the posts have been a bit sporadic of late.

Despite hating eating any form of cooked egg (this extends as far as omelettes), I have a weird love of mayonnaise, particularly in conjunction with chips/fries. I’m guessing this can be blamed on my parents who have always combined the two after living in Amsterdam in their youth. I followed this by moving to Holland myself for a year or two. For those who are confused by this reference, one of the few Dutch culinary traditions I could get on board with is the serving of chips with fritessaus. This is a kind of slightly sweet mayonnaise, heading a little in the direction of thousand island dressing. All chips there are literally drowning in the stuff, and usually served in the least practical manner imaginable-a paper cone. This inevitably results in spilling large globs of the stuff all over yourself and others, but is kind of worth it (if you find places that serve chips without a puntzak, go for it).

The best chips to be had are vlaamsefrites, which are the Belgian style of chips double fried in beef fat. Weirdly, one of the best places to get these in Holland is in the Schiphol Airport shopping centre, the other being an unassuming kebab place off the Leidsestraat behind the Leidseplein in Amsterdam.

But I digress. Mayonnaise is a handy thing to know how to make, it can be adapted into a million things. There are some good like homemade brands out there now (mainly French, definitely not Hellmans) but nothing beats being able to make it yourself.  This makes about a ceral bowl amount of mayonnaise ( a bit more than an American cup).


  • 2 free range egg yolks
  • 1 tablespoon dijon mustard
  • 1 tablespoonwhite wine vinegar/lemon juice
  • Approx 250ml sunflower, groundnut, or any kind of plain non-olive oil
  • salt/pepper


  • In a large bowl, whisk together the egg yolks,mustard,and salt and pepper until well combined.
  • Slowly, literally teaspoon by teaspoon, using a balloon whisk, whisk in the oil until the mixture thickens and emulsifies (you might get the desired texture slightly before 250mls, this is a rough approximation).
  • Finally, add in the vinegar or lemon juice.
  • The mayonnaise can be used as is, or lightened with a bit of creme fraiche or natural yoghurt.
  • Be aware, because you will presumably be using nice free range eggs (please do!) the mayonnaise can have a slightly yellow colour. Thats normal.

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