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Cost: $ $ $ $ $

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Time: 30 mins

Mayo with a zing!
Homemade mayo is better for you than shop bought stuff and you can make it pretty much any flavour you like! This one is not too overpowering, the Cochrane Cottage Raspberry Delicious Drizzle just adds a little kick and could be exchanged for any flavour in their range.

Perfect when making coleslaw or potato salads, or just to use on sandwiches or as a dip.

This recipe makes about 5-6 tablespoons of mayo and can keep for a few days in an airtight container in the fridge.

☆This recipe is my own☆

Posted by artiTan from Liverpool, England, United Kingdom • Published 12th September 2015 • See artiTan's 6 projects »

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artiTan published her project Homemade Raspberry Mayonnaise 12 Sep 20:35

Step 1
Separate your egg yolks and place in to a large bowl or mixer and add a drop of the olive oil.
Step 2
While whisking continuously, gradually add the oil a few drops at a time. If you're using a mixer - keep it on a very low speed setting. Don't add too much oil at once or it will curdle, and if it does that you will have to start from scratch as there's just no way to save it!
Step 3
Once you have added all of the oil it should be quite thick like set custard. At this point, add a pinch of salt & pepper and a few drops of your Raspberry drizzle as you continue to whisk.
Step 4
Carry on with your whisking while you add the rest of the drizzle a few drops at a time until you have used it all. You don't have to be quite as careful now as with the oil, you just want to keep it nice and smooth.
Step 5
Add a few extra drops of either oil if you would like it a little thicker, or Raspberry drizzle for a little thinner. It stiffens slightly in the fridge anyway, so keep this in mind as you don't want it too thick.
Step 6
And you're done! You now have a lovely zingy mayo ready to use however you wish!