Variations on a theme!

If you wanted to change the mood depending on what you're serving then why not try these ideas!

For a French mayonnaise swap the lemon juice

for white wine vinegar, keep the remaining ingredients

Smoked mayo – stir in a few drops of smoke flavouring

to the mayo – substitute 1 tbsp of cider vinegar for the

white wine vinegar. Add a few drops of maple syrup

on each dollop of mayo. Fab on fries!

It does exactly what it says on the tin, here's a photo of the original :

What's not to love!

It's really useful – so many other recipes contain mayo, the most obvious being coleslaw – with the home-made mayo it takes it to the next level.

I don't think you'll ever buy mayonnaise again – goodbye shop bought.

If ever there was a recipe “for keeps” this is it!

Speaking of coleslaw ...

Stick blender mayo

This is the most delicious mayo, made easy and simple with a stick blender – it knocks the spots off shop bought!

Stick blender mayonnaise

1 egg

1 tbsp Dijon mustard

pinch of salt

juice of half a lemon – 2 tbsp

350ml of grapeseed oil

Break an egg into the stick blender jug. It's important that the yolk doesn't break. Add the mustard, salt and lemon.

Add the grapeseed oil again being careful not to break the yolk. Insert the stick blender, be sure that the blades completely cover the yolk.

Blend – after a couple of seconds you'll see white ribbons rising through the oil. Slowly pull the blender up through the oil so it amalgamates and push down again to incorporate all the oil.

Serve!

Variations on a theme :

For a French mayonnaise swap the lemon juice

for white wine vinegar, keep the remaining ingredients

Smoked mayo – stir in a few drops of Liquid Smoke flavouring

to the mayo – substitute 1 tbsp of cider vinegar for the

white wine vinegar. Add a few drops of maple syrup

on each dollop of mayo. Fab on fries!

There's Japanese, Salsa verde and Thai -

check out Matt Preston's essential tips for

making mayo at home.

You'll get 425g of mayonnaise and it will keep in the fridge for 3 days or so – if it lasts that long.

As I said – delicious and perfect with the fishcakes!

Make your own mayo!

There's mayonnaise in the Coronation Slaw recipe – if you want to take it up a notch make your own mayo – there's no need to groan, this is easy peasy. I cannot take the credit for the recipe – it belongs to Matt Preston late of MasterChef Australia. It never fails!

Matt's mayonnaise

Stick blender mayonnaise

1 egg

1 tbsp Dijon mustard

pinch of salt

juice of half a lemon – 2 tbsp

350ml of grapeseed oil

Break an egg into the stick blender jug. It's important that the yolk doesn't break. Add the mustard, salt and lemon.

Add the grapeseed oil, again being careful not to break the yolk. Insert the stick blender, be sure that the blades completely cover the yolk.

Blend – after a couple of seconds you'll see white ribbons rising through the oil. Slowly pull the blender up through the oil so it amalgamates and push down again to incorporate all the oil.

Serve!

Variations on a theme :

For a French mayonnaise swap the lemon juice

for white wine vinegar, keep the remaining ingredients

Smoked mayo – stir in a few drops of smoke flavouring

to the mayo – substitute 1 tbsp of cider vinegar for the

white wine vinegar. Add a few drops of maple syrup

on each dollop of mayo. Fab on fries!

It does exactly what it says on the tin, here's a photo :

I don't think you'll ever buy mayonnaise again.

Next up … no greenery!