Okay, so this isn’t a family recipe and it’s not Macedonian either, but I’m a sucker for homemade mayo and wanted to help dispel the myth that making it is hard – it’s easy!
It’s also been around for years so it can definitely qualify as a ‘village’ recipe ;)

I have never really eaten the supermarket mayo (it’s way too sugary and artificial), so when I discovered that homemade mayo takes less than 10 minutes to make I felt compelled to tell the world (sorry if you’re one of the converted).

I love how a good mayonnaise can elevate the humblest ingredients (e.g. potatoes, cabbage), and how everyone thinks you’re an expert if you know how to make it, afterall, it is the beginning of ‘molecular gastronomy’.

This recipe is based on Gordon Ramsay’s version from his book ‘3 Star Chef’ however I prefer to use a Dijon mustard over hot English and an electric hand-held mixer over a food processor (which is what he uses).

Once you have a basic mayonnaise you can quickly turn it into aoili (add the juice of 1/2 a lemon and a crushed garlic clove), or finely chopped gherkins, capers, lemon and parsley to turn it into tartare sauce.

Step 1 – Combine egg yolks, vinegar, mustard

Step 2 – Gradually add oil

Step 3 – Thick creamy mayonnaise

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