Having tried and failed many times to make mayonnaise consistently I was shocked at how easy the Spanish ladies make it look.
I tried “The Delia Way” – take 2 50g eggs at room temperature, slowly drizzle the extra virgin oil (SLOWLY! SLOWER!), use a hand held Braun mixer and rotate the head 45 degrees, whizz for 34 seconds…
I also tried “The Jamie Way” – throw everything in the bowl, mix it all up, loverly jubberly, bish bash bosh – mayonnaise!
And finally “The Heston Blumenthal Way”: take the eggs of a perfectly formed White-Faced Black Spanish hen, allow them to come to room temperature over a 36 hour period, over a bath of scented dry ice ultra-slowly combine the ingredients in a vacuum sealed multi-sensory…
Finally, my Spanish neighbour showed me the secret! Watch the video to see just how easy it is 😉
(Turn annotations on in the video to see the instructions and ingredients – it’s a little button on the scroll bar)