Marvellous mayo: Mark Hix adds a touch of luxury to summer with home-made mayonnaise

view gallery VIEW GALLERY

Mayonnaise is the indisputable king of the cold sauces; although I’m often shocked at the rogue stuff on the supermarket shelves calling itself mayonnaise.

I remember making as much as 30 or so litres at a time when I first started working in London hotels and there wasn’t much sophistication involved back in those days: we used ordinary vinegar, English mustard, egg yolks and vegetable oil.

Twenty-six years on, I’ve developed a slightly more elaborate version, although I have to confess that I don’t always make my own at home and keep a stock of Delouis Fils (available from Waitrose, £1.99) – which in my opinion is the best on the market.

I tend to use a half-and-half blend of vegetable oil and olive oil, so you don’t get that slightly bitter flavour; and Dijon and English mustard combined, so there’s not too much of a kick. Also, crucially, I use a good wine or cider vinegar.

Basic mayonnaise

2 egg yolks (at room temperature)

2tsp white wine vinegar
1tsp English mustard
2tsp Dijon mustard
tsp salt
Freshly ground white pepper
100ml olive oil mixed with 200ml vegetable oil
Juice of half a lemon (optional)

Put the egg yolks, white wine vinegar, mustards and salt and pepper into a stainless steel or glass bowl on a damp cloth to stop it slipping (don't use an aluminium bowl, otherwise it will make the mayonnaise go grey).

Mix well with a whisk, then gradually trickle the oils into the bowl, whisking continuously. If the mayonnaise is starting to become too thick, add a few drops of water and continue whisking in the oil. When the oil is all incorporated, taste and re-season if necessary and add a little lemon juice.

Duck's egg mayonnaise with broad beans

Serves 4

This is old-fashioned egg mayonnaise – but in a somewhat different guise. A deep-fried egg may sound a bit of a scary proposition, but it's delicious, as long as you make sure that you get the cooking time right to ensure that the yolk is just set.

4 duck eggs
1tbsp plain flour
1 hen's egg, beaten
40-50g fresh white breadcrumbs
Vegetable or corn oil for deep frying
250-300g podded weight of fresh or frozen broad beans
A handful of a single leaf salad such as land cress, buckler leaf sorrel, rocket etc
4 good tbsp mayonnaise
Salt and freshly ground black pepper

Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer. Soft-boil the duck eggs by carefully placing in simmering water for 6 minutes, then refresh in cold water (if the duck eggs are very large you may need to give them an extra minute or so). Once cool enough to handle, peel them, ensuring you have removed all of the shell.

Have 3 dishes ready, one with the flour, seasoned with salt and pepper, one with the beaten egg and the third with the breadcrumbs. Carefully pass the eggs through the flour, shaking off any excess, then the beaten egg and finally the breadcrumbs. Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer. Cook the broad beans in boiling salted water for 2-3 minutes until tender, then drain in a colander. If they are large, then remove the outer shells.

Deep-fry the eggs for about 2-3 minutes or until golden, turning them as they are cooking, then remove them with a slotted spoon and drain on some kitchen paper.

To serve, spoon a blob of mayonnaise into the centre of 4 serving plates, arrange the leaves and broad beans around, then place the eggs on the mayonnaise.

Salmon sandwich with wild fennel mayonnaise

Serves 4

I remember eating canned salmon sandwiches as a kid and thought that it was a bit special – though, of course, good-quality farmed tinned salmon is plentiful these days; and even fresh salmon is hardly regarded as a treat. You could also add a salad leaf to this sandwich, such as watercress or pea shoots.

400-450g salmon fillet, skinned and boned
Salt and freshly ground black pepper
2tsp white wine vinegar
6-7tbsp mayonnaise
1tbsp chopped wild fennel
Juice of half a lemon
8 slices of granary bread
Softened butter for spreading

Place the salmon in a saucepan, cover with water, season well and add the vinegar. Bring to a simmer and cook on a low heat for 2 minutes, then remove from the heat and leave the salmon to cool in the liquid.

Once cool, drain and pat dry the salmon fillet on some kitchen paper. Whisk the fennel and mayonnaise together and add enough lemon juice to taste and season if necessary.

Break the salmon into large flakes and fold in the mayonnaise. Butter the slices of bread and spoon the salmon mixture on to four slices and lay the other four on top.

Cut into two or into quarters.

Iceberg salad with Thousand Island dressing

Serves 4

I have to admit to a bit of an addiction when it comes to Thousand Island dressing; it's very similar to cocktail sauce and I think it's the ketchup that's partly to blame for the addictiveness.

And no one's really come up with a good alternative to iceberg lettuce; I suppose that we have little gem and cos lettuces which can go very well in a salad bowl, but which don't have quite the crunch of the iceberg.

You can also serve this scattered with small pieces of crispy bacon.

1 large iceberg lettuce, trimmed and washed if necessary

For the dressing

4tbsp mayonnaise
2tbsp tomato ketchup
3 spring onions, trimmed and finely chopped
1 large pickled gherkin, finely chopped
5-6 drops of Tabasco
2tsp Worcestershire sauce
The juice of half a lemon
1tbsp finely chopped parsley
Salt and freshly ground black pepper

Mix all of the ingredients together for the dressing and season to taste. Cut the iceberg into 8 wedges and arrange 2 wedges on each serving plate. Spoon over the sauce and serve.

Suggested Topics
Life and Style
ebookNow available in paperback
ebookA delicious collection of 50 meaty main courses
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
Independent Dating

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    Ashdown Group: Print Designer - High Wycombe - Permanent £28K

    £25000 - £28000 per annum + 24 days holiday, bonus, etc.: Ashdown Group: Print...

    Recruitment Genius: Business Travel Consultant

    £20000 - £26000 per annum: Recruitment Genius: With offices in London, Manches...

    Recruitment Genius: Customer and Brand Manager

    £30000 per annum: Recruitment Genius: Customer and Brand Manager required for ...

    Ashdown Group: Systems Administrator

    £25000 - £35000 per annum + benefits: Ashdown Group: Systems Administrator A...

    Day In a Page

    Isis profits from destruction of antiquities by selling relics to dealers - and then blowing up the buildings they come from to conceal the evidence of looting

    How Isis profits from destruction of antiquities

    Robert Fisk on the terrorist group's manipulation of the market to increase the price of artefacts
    Labour leadership: Andy Burnham urges Jeremy Corbyn voters to think again in last-minute plea

    'If we lose touch we’ll end up with two decades of the Tories'

    In an exclusive interview, Andy Burnham urges Jeremy Corbyn voters to think again in last-minute plea
    Tunisia fears its Arab Spring could be reversed as the new regime becomes as intolerant of dissent as its predecessor

    The Arab Spring reversed

    Tunisian protesters fear that a new law will whitewash corrupt businessmen and officials, but they are finding that the new regime is becoming as intolerant of dissent as its predecessor
    King Arthur: Legendary figure was real and lived most of his life in Strathclyde, academic claims

    Academic claims King Arthur was real - and reveals where he lived

    Dr Andrew Breeze says the legendary figure did exist – but was a general, not a king
    Who is Oliver Bonas and how has he captured middle-class hearts?

    Who is Oliver Bonas?

    It's the first high-street store to pay its staff the living wage, and it saw out the recession in style
    Earth has 'lost more than half its trees' since humans first started cutting them down

    Axe-wielding Man fells half the world’s trees – leaving us just 422 each

    However, the number of trees may be eight times higher than previously thought
    60 years of Scalextric: Model cars are now stuffed with as much tech as real ones

    60 years of Scalextric

    Model cars are now stuffed with as much tech as real ones
    Theme parks continue to draw in thrill-seekers despite the risks - so why are we so addicted?

    Why are we addicted to theme parks?

    Now that Banksy has unveiled his own dystopian version, Christopher Beanland considers the ups and downs of our endless quest for amusement
    Tourism in Iran: The country will soon be opening up again after years of isolation

    Iran is opening up again to tourists

    After years of isolation, Iran is reopening its embassies abroad. Soon, there'll be the chance for the adventurous to holiday there
    10 best PS4 games

    10 best PS4 games

    Can’t wait for the new round of blockbusters due out this autumn? We played through last year’s offering
    Transfer window: Ten things we learnt

    Ten things we learnt from the transfer window

    Record-breaking spending shows FFP restraint no longer applies
    Migrant crisis: UN official Philippe Douste-Blazy reveals the harrowing sights he encountered among refugees arriving on Lampedusa

    ‘Can we really just turn away?’

    Dead bodies, men drowning, women miscarrying – a senior UN figure on the horrors he has witnessed among migrants arriving on Lampedusa, and urges politicians not to underestimate our caring nature
    Nine of Syria and Iraq's 10 world heritage sites are in danger as Isis ravages centuries of history

    Nine of Syria and Iraq's 10 world heritage sites are in danger...

    ... and not just because of Isis vandalism
    Girl on a Plane: An exclusive extract of the novelisation inspired by the 1970 Palestinian fighters hijack

    Girl on a Plane

    An exclusive extract of the novelisation inspired by the 1970 Palestinian fighters hijack
    Why Frederick Forsyth's spying days could spell disaster for today's journalists

    Why Frederick Forsyth's spying days could spell disaster for today's journalists

    The author of 'The Day of the Jackal' has revealed he spied for MI6 while a foreign correspondent