The other weekend I was having a "Magimix" weekend, which for those of you who don't know, Magimix is a famous food equipment maker from France that specialise in making the food processor favoured by such famous chefs as Jamie Oliver, Nigella Lawson and Delia Smith. When I first re-started out my interest in baking about 10 years ago, I used to get perplexed by this constant reference to a food processor, especially by my then favourite chefs, Jamie and Delia. Some recipes used to start "pop this…. into a magimix food processor and…." I thought, "these guys just want me to spend extra money buying more stuff – I'm sure I can do this by hand or use a blender". Of course, with hindsight, I was wrong, so the first opportunity I got – when I got a pay rise and spotting a reduced price, I promptly bought a Magimix Food Processor – the 4100 back then, which is the second largest one, with a big container. There's now a newer version, the 4200, which looks better, typical ! but mine still does a great job and this is where I leave my background piece to show you how easy it is to make mayonnaise. 

If you look through some cookbooks on making mayonnaise, there's always some sort of warning – (i) make sure the eggs are at room temperature, (ii) try and get the real balance between pouring the oil and beating the egg in, etc. One main reason is that you are "emulsifying" two types of liquids with different chemical composites – now, doesn't that sound scary ? It does, but food is science n'est pas ? I must confess, the first time I tried to make mayonnaise, it ended up down the drain, after I tried to convince myself that what I had made was supposed to drip like milk. Not to be defeated, I tried again, buoyed by a recipe I found in Ottolenghi's cookbook and voila, it worked. The magimix, worked like "magix" and the result was astounding. The family, never really a fan of mayonnaise, like me before (I was just curious about making mayonnaise) really took to it and really, the rest is history. The kids love it in salad and I often use it to garnish sandwiches and with meats. 

So how do you make this stuff ? It's really easy with a magimix food processor or another food processor. You simply put all the ingredients into the food processor (one room temperature organic egg, one teaspoon of dijon mustard, one teaspoon of caster sugar, half a teaspoon of salt, a dessert spoon of vinegar and one clove of garlic)


switch on until the egg is well blended with the other ingredients and gradually pour about 500ml of good vegetable oil through the spout 


until you get a nice thick and creamy-like substance called mayonnaise, easy wasn't it.

Pour into a 500ml sterilized jam jar (wash the jar very well with washing up liquid and pour freshly boiled hot water inside, give it a swirl and try not to burn your hands).


Some tips: 

If you want your mayonnaise thicker, lessen the oil – use about 400ml instead. 
If you want to make caesar salad mayonnaise, use about 250ml of olive oil and finish off with about 50g of parmesan cheese. 
Eat within 2 weeks maximum if it lasts that long in your fridge

So in summary you need:

1 organic egg at room temperature
1 teaspoon of caster sugar
1 teaspoon of dijon mustard
1 dessert spoon of vinegar
1 clove of fresh garlic
1/2 teaspoon of salt
500ml of vegetable oil
1 sterilized jar

One Food processor (if you have one, if not risk making it with your hand, which I can't help you with as I haven't tried, but you will need to pour botht e whisked egg and oil at the same time, gradually mixing, according to top chefs)