[Cherish]

Anyone have a nice one?
Usually just use a bought one but would prefer to make my own

[*CalamityJane*]

I just use mayo with a dash of tomato sauce LOL. Sometimes I replace some of the mayo with sour cream or natural yoghurt so it's not quite as heavy.

[AllyK81]

Just use mayonnaise with a dash of white vinegar. We also sometimes use sour cream or natural yoghurt to pad out the mayo - depends what's in the cupboard.

[Lucretia Borgia]

Could you be bothered making your own mayo? I think it's worth it and if you do it in the blender it's not a huge palaver....

1 egg
Quite a lot of oil! About 300 ml...I do 200 sunflower and 100 light olive oil
Salt
Dijon mustard
Lemon juice or white wine vinegar

So break the egg into the blender and put a teaspoon or so of mustard, and a teaspoon or so of vinegar and some sea salt ...blend it, and with the motor running very gradually pour in the oil....at first do it in a very fine slow stream...it's really cool how it all amalgamates and turns into mayo! Taste for sharpness and add more lemon juice if necessary...or even some tobacco!

Ha "tobacco" ...meant tobasco ...stupid auto correct. On NO account add tobacco!

This post has been edited by Lucretia Borgia: 04/01/2013, 09:43 AM

[summer80]

I make a healthy version with natural yoghurt, tsp of Dijon mustard and salt and pepper. Also works well as a type of dijonnaise on rolls/sandwiches!

[Camizebra]

Thought I'd chip in with my very unorthodox recipe. I actually use vinegar and oil with salt and pepper, like a vinaigrette, rather than mayo and it's bl__dy lovely (if I do say so myself). I also often add a big splash of orange juice (it gets weirder huh...) as this gives a lovely freshness, especially with the shredded carrots.

[*LucyE*]

I use some whole egg mayo, add in some white wine vinegar, cider vinegar, whole grain mustard, salt and pepper. Adjust all to taste.

[*CalamityJane*]

Thought I'd chip in with my very unorthodox recipe. I actually use vinegar and oil with salt and pepper, like a vinaigrette, rather than mayo and it's bl__dy lovely (if I do say so myself). I also often add a big splash of orange juice (it gets weirder huh...) as this gives a lovely freshness, especially with the shredded carrots.

Not that weird LOL. I sometimes make an asian inspired coleslaw and just warm rice wine vinegar with a tsp of caster sugar (warm to dissolve the sugar and then cool).

[Cherish]

Thanks!
I would prefer to make my own.... Will give them a whirl!
Lucy do you make your own whole egg mayo or a bought one?

[*LucyE*]

When I'm rushed or pregnant, I use Thomy mayo.

When I'm feeling fancy, I make my own. It's a myth that the oil has to be added slowly for it to work. I think Heston Blumenthal did a test to dispel that theory on one of his shows.