Homemade Mayo

I love mayonnaise so much that I always say my body is 65 per cent mayo. Can you really trust a person who doesn’t like mayonnaise? I think it’s just a cry for attention, like saying you don’t like potatoes. We make mayonnaise every day in Kai.

Instructions

1.	Put your oil in a measuring jug.
2.	Put the egg, egg yolks, garlic, mustard and some salt and ground white pepper in a food processor or blender and whizz together until thoroughly combined.
3.	With the motor still running on a low speed, add the oil a couple of drops at a time at the start.
4.	When it starts to emulsify into a smooth, thick sauce, you can start to add the oil in a slow, steady stream.
5.	If the mayo is getting too thick, add the vinegar one drop at a time and it will all come together into a glossy mayonnaise.
6.	Store in the fridge for up to two weeks.
7.	VARIATIONS
8.	Harissa mayo
9.	Stir in 1 teaspoon harissa.
10.	Preserved lemon mayo
11.	Stir in the finely diced skin of two preserved lemons.
12.	Cornichon mayo
13.	Finely dice 25 small cornichons and 2 tablespoons capers to a pulp, then fold them through your mayonnaise and add a squeeze of lemon juice.
14.	Coronation mayo
15.	Finely chop a bunch of fresh dill and 2 tablespoons capers.
16.	Fold them through the mayonnaise along with 2 tablespoons Madras curry powder and a squeeze of lemon.