One of the most popular recipes I have been using over the years. Easy and cheap to make but also a perfect base for thousands of experiments with flavours where the limit is your own creativity. I wrote down more than a few for you to try and make at home.
Mayonnaise
250g/250ml soya milk
1 tbsp White Wine Vinegar (15g)
1 tbsp lemon juice (15g)
10g Dijon, French or English mustard, depending on your own preference.
1 tsp salt
1/2 tsp pepper
325g/350ml sunflower oil (or rapeseed or any with a little flavour to it. I do not recommend olive oil)
Keep this in mind (in case of cooking for coeliacs) that some mustard sauces like English mustard contains gluten.
Using a bowl and a hand blender or a very good, fast food processor blend all of the ingredients, apart from the oil, together.
Start by adding oil gradually, preferably while keeping the blender running. After you will add half of it, you will see it has started to form a thin, mayonnaise consistency without oil molecules floating on the top.
Add the rest of oil to thicken it up even further. If you feel like it you can add more oil than this recipe calls for.
Tips:
This recipe makes quite a big batch (0.65 litres of mayonnaise) which will last 5 days in your fridge. You can divide this and the following recipes in half but if do so, when making mayonnaise, make sure to use a tall and narrow bowl with a hand blender rather than a wide bottom food processor. Otherwise milk won't bind with oil.
If you are not planning of using it much and worrying it will go off too early, you can easily freeze it down. Just remember that freezing process causes water and oil molecules to separate so it will look disgusting when you take it out of the freezer. To bring it back to its previous state just process it again as you did before.
You can also divide it into smaller portions and each of them turn into one of the recipes listed below.
Garlic mayo
Use the recipe for mayonnaise listed above but modify it by adding fresh garlic to it. I use more or less 3 roughly chopped cloves (around 15g) but that really depends on the garlic potency and also on your own judgement and personal preference.
You can either mince the garlic first but really if you got a good blender the best way to do it is adding it in the first stage of blending it with milk and other ingredients, making sure garlic is definitely finely processed but a sharp blade will mince the garlic well even if you have already prepared basic mayonnaise and just added garlic to if after. Just to be safe, blend it for around a minute and you should end up with a smooth sauce.
Lemon-herb mayo
650g mayo
One bunch (or 75g) of spring onions with green ends trimmed
50g flat leaf parsley
45g lemon juice
1 1/2 tsp salt
1 tsp pepper
Using a food processor or a hand blender blitz all of the ingredients together until smooth.
Depending on the equipment you're using, you may need to roughly chop parsley and spring onions first.
Sweet mustard dressing
325g mayo (half of the above recipe as you probably won't use so much of it)
2 tsp of any not too strong mustard (French is quite a good one)
2 tsp agave syrup
2 tsp whole grain mustard (optional)
Place all of the ingredients into a medium sized bowl and combine the together.
If you are using whole grain mustard as well you can go a little easy on the French mustard so it ain't too strong.
Chilli mayo
325g mayo
50g chilli oil
1 tsp coarse sea salt
Place all of the ingredients into a medium sized bowl and combine the together.
Add more or less salt depending on your own preference (I love the crunch of a flaky salt in it though and brings out so much more flavour out of it).
Burger Sauce
100g Ketchup
20g fresh dill (roughly chopped)
10g flat leaf parsley (roughly chopped)
325g Mayo
75g-100g rapeseed oil (depending on the desired consistency)
40g English Mustard
15g White Wine Vinegar
25g tabasco
1 tsp mixed herbs
2/3 tsp cayenne (or a few drops of tabasco)
To make sure dill and parsley are processed until fine blend them with ketchup only.
Add the rest of the ingredients