Top News

Every home cook should have basic recipes in their arsenal, especially when it means you can save on buying expensive brands of items at the supermarket. Food content creator Jerome, better known as Jerome Cooks Food, is urging people to stop spending money on various food items at the shops, as many can be simply rustled up at home - and they taste much better.

In a recent TikTok video, Jerome shared how home cooks can easily make mayonnaise from scratch. All you need is five ingredients to do so, many of which home cooks would have in their kitchen cupboards already. You'll never need to buy mayonnaise again.

Jerome said: "In the time it takes you to watch this video, you could have made some homemade mayonnaise that's cheaper, healthier and tastier than anything you'll buy in the shop.

"Homemade mayonnaise is genuinely so quick and easy to make. You need five ingredients and a stick blender and that's it. It's so much tastier than anything you'll buy.

"It's creamy and rich and delicious. Genuinely incomparable to anything you'll get in a jar."

Jerome said that homemade mayonnaise is one of the "absolute easiest" recipes you can make. He shared that he's had his own issues trying to perfect it, so he shared some helpful advice for a "foolproof" mayo.

He recommended using room temperature eggs; as well as using a jug that's larger than the hand blender.

Make sure you allow the oil to settle in the jug before blender. If you don't allow the oil to settle, or add the oil too quickly, the emulsion will break and result in a split, watery sauce.

When using your stick blender, start by blending the bottom of the mixture first - Jerome recommended for at least 20 seconds - before bringing the blender up through the mixture.

Jerome's video has been viewed 3,749 times, receiving 153 likes and 11 comments. A few people asked about which oils would be best for making the mayo.

Jerome's recommendation is a cold-pressed sunflower oil. Here's how you can make your own mayonnaise from scratch.

Ingredients

• One egg
• One tbsp white wine vinegar (or lemon juice)
• Pinch of salt
• 1/2 tsp mustard powder (or one tsp dijon mustard)
• One cup/250ml oil (Jerone's preference is ¾ cup (190ml) cold pressed sunflower oil, and ¼ cup (60ml) olive oil)

Method

Add all the ingredients to a tall jar, slightly wider than a stick blender. Leave for 30 seconds to let the oil settle.

Put the stick blender to the bottom of the jar and start blending. Blend at the bottom for around 20 seconds, then gradually raise the bender while still blending, about an inch at a time, until you have a nice, thick sauce.