Nduja Mayo Recipe
A thick homemade mayonnaise flavoured with sweet and hot nduja sausage, lifted with a touch of lemon juice.
Servings: 1 jar
Ingredients
- 6 heaped teaspoons nduja paste
- 250 ml neutral oil e.g. sunflower oil
- 1 egg yolk
- Lemon juice to taste I used about a quarter of a lemon
- Pinch of salt
Instructions
Making the Mayonnaise
- Get a large bowl and find a position where you will be comfortable whisking its contents without needing to hold the bowl steady (I find that a heavy glass bowl on a flat surface works). This will free-up your non-whisking hand for pouring the oil. Separate the egg yolk from the white and drop it into the bowl.
- Begin whisking the egg yolk with one hand* and start adding your oil with the other, drop by drop. Careful - if you add the oil too quickly at this stage, the mixture might split. After a few minutes you will be confident that the mixture has started emulsifying (it will appear uniform and have begun to thicken - see photos in my article if you need an idea of what this looks like). At this point you can begin to add the oil in larger amounts, still continuously whisking.
- If the mixture becomes too thick to whisk at any point, you can add a some liquid to loosen it up. A small squeeze of lemon juice would do the trick. If you have already added all of the lemon juice and still need to loosen (or if you have tasted and the mayonnaise is sour enough for your liking), you can add a splash of cold water instead.
Flavouring the Mayonnaise
- Once all of the oil has been added you should have a lovely thick yellow mayonnaise. Now you can add the nduja paste about half a teaspoon at a time, using the same whisking technique as with the oil.
- Once all of the nduja has been added, squeeze and stir in the lemon juice (unless you already used all it for loosening earlier).
- Season to taste with salt.
- The mayonnaise can be eaten straight away. Or you can keep it in the fridge, but not longer than around 5 days.
Notes
*You can use a motorized whisk instead of a hand whisk to make homemade mayonnaise, which speeds up the process and makes it less tiring! If this is your first time making mayo however, I recommend you use a hand whisk as you get a really good feel and understanding for what is going on, which should set you in good stead for making mayonnaise in the future.