Sweet + Smoky Mayo


 Prep Time : 15 Minutes | Cook Time : 0 Minutes | Total Time : 15 Minutes | Difficulty : Easy

Hello my lovelies! I had never made mayonnaise before. And it is the easiest thing ever. It’s creamy and delicious. Magical. And this version is perfect with fries. And everything. We aren’t much of a garlic household. But we do like a creamy dip for fries. And creamy spreads for burgers. And to drizzle on toast stacked with grilled vegetables and halloumi. In all my testing of this recipe I have never had an issue with splitting – just make sure your egg yolk is room temperature. This is a very small batch so just double or triple the recipe to get what you need. Use a bigger bowl than you think you need so you can whisk comfortably. It’s not even that much whisking to be honest. It’s stupidly easy. And actually faster than going to a store to buy some. I use a light olive oil that doesn’t have a great deal of it’s own flavour but you should use whatever you prefer. If you want more of an olive oil punch then go for it!

In a medium bowl, whisk together the egg yolk, maple syrup, salt, paprika and chilli.

A teaspoon or two at a time, whisk the oil into the egg yolk. As more oil is blended in you can add more at a time. Whisk thoroughly each time. You will have an increasingly thick and shiny golden paste.

Once all the oil has been whisked in add the lemon juice a teaspoon at a time. This will loosen the mayonnaise and make it more of a sauce. It will magically turn into a glorious cream.

Taste it. Make sure it has enough salt. And chilli if you like that sort of thing. Which we do. Transfer the mayo to a smaller container, cover, and chill in the fridge for an hour or two. It will thicken a little on chilling. Now dip away.

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Sweet + Smoky Mayo


Prep Time : 15 mins | Cook Time : 0 mins | Total Time : 15 mins | Difficulty : Easy | Makes : approx. 1/2 cup

Creamy mayonnaise laced with a touch of maple and smoky paprika.

Ingredients:

  • 1 large egg yolk
  • generous 1/8 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 2 teaspoons pure maple syrup
  • pinch of chilli (optional)
  • 1/3 cup (85 mls) light olive or vegetable oil
  • 1 tablespoon lemon juice

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • A bowl and a whisk

Directions:

In a medium bowl, whisk together the egg yolk, maple syrup, salt, paprika and chilli. Make sure the egg yolk is at room temperature.

A teaspoon or two at a time, whisk the oil into the egg yolk. As more oil is blended in you can add more at a time. Whisk thoroughly each time. You will have an increasingly thick and shiny golden paste.

Once all the oil has been whisked in add the lemon juice a teaspoon at a time. This will loosen the mayonnaise and make it more of a sauce. It will magically turn into a glorious cream.

Taste it. Make sure it has enough salt. And chilli if you like that sort of thing. Which we do. Transfer the mayo to a smaller container, cover, and chill in the fridge for an hour or two. It will thicken a little on chilling. Now dip away.

Cook’s Notes:

  • If you like garlic, add a little roasted garlic that has been ground to a paste at the beginning with the other spices
  • The flavours will deepen as the mayo is left to sit, prepare it an hour or two in advance if you can

 – Keep this mayo covered in the fridge for up to a week – 

Adapted from The Cooks Companion by Stephanie Alexander.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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