Homemade Mayonnaise

Mayonnaise is not a staple in my home and is only purchased when it’s required for a recipe. I thought I would try my hand at making it (for the first time) to serve with the Spanish-style almond meatballs I was making. I chose to use olive oil and sherry vinegar as I thought they would complement the meatballs.

Well, the technique worked - I whisked by hand - but it was very strongly flavoured and the culprit wasn’t the olive oil but the mustard…I think 2 tsp for 1 egg yolk is far too much. Also, the pinch of saffron required to make that variation didn’t really add much saffron flavour unless you happened to eat a strand....the saffron should have been soaked in a little water, or toasted and crumbled before being added.

It was okay served with the meatballs but this recipe doesn’t produce a neutrally-flavoured, versatile mayonnaise.