Homemade Mayonnaise

powershopper

gently poached scottish salmon, new Jersey Mids/Royals, the first asparagus of the season and home made Hollandaise

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food for the Gods
Roll on summer

JEFFWT

chocomonsta wrote: »

MMM sounds good.....could you post me a recipe so that I can try it out??

Foolproof Mayonnaise

[FONT=&quot]Ingredients[/FONT]

2 free-range egg yolks
1 free-range egg
1 tbsp French mustard
½ lemon, juice only
½ tsp caster sugar
400ml/14¼fl oz vegetable oil
salt and freshly ground black pepper


[FONT=&quot]Method[/FONT]

1. Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy.

2. Season, to taste, with salt and freshly ground black pepper.

3. Tip: You can play around with the recipe and add lemon or lime zest for a citrus mayo or garlic to make a garlic mayo

morganlefay

I agree - real mayo and hollandaise are nothing like Hellmans or bought hollandaise - tho hellmans has its place and will keep for an eternity. When I was younger I read a cookbook which described home made mayo as 'golden ointment' which sounded very soothing. I practiced for a long time to get it right and now it never curdles on me, but if you haven't made it before all you have to remember is to drip the oil in to start with really only one drip at a time - if you rush it curdles. Oh dear I might have to make some tomorrow and have a chicken sarnie with real mayo in it. Yum.

PS there's a cunning thing you can do with a stick blender, I'll post recipe tomorrow, falling asleep now......

tandraig

I must be weird then - I made mayo once - never again! looked and tasted like playdough! yeeeuch
and yes it looked like delias pic!
prefer helmans - and where do macdonalds get their mayo? cant stand their food but the mayo is lovely!

morganlefay

Foolproof Stick blender mayo

(which I like because you don't waste the white or have to faff about freezing it only for it to get forgotten in the freezer)

You need a stick blender and the 'jar' thing which came with it, or a tallish, thinninsh jug.

1 egg
250ml oil - I use sunflower or groundnut with just a bit of olive for extra flavour, all olive is too strong for us, but you need to find your preferred oil or mix of oils and use that as it makes quite a difference to the taste.
about 1 tbs vinegar or lemon juice (again it's a question of what you like the taste of)
Salt and pepper

Crack the egg without breaking the yolk (v important) and gently slide it into the jug
gently pour all the oil into the jug so it drowns the egg, which will lurk at the bottom.
Fit the 'cup' of the stick blender over the yolk and whizz. The egg will gradually emulsify with the oil and as it thickens you may have to slide the blender up and down a bit to get all the oil mixed in. Don't do this until all the yolk seems to have been mixed with the oil.
Add salt and pepper to taste and about a tbs of wine vinegar or lemon juice - keep tasting it to get the amount of vinegar/lemon to your taste.

It will be runnier that Hellmans or if you had made it with just egg yolks, and I don't think it keeps very long (I'd only keep it for as long as I'd keep the egg - say 4 days in a jar in the fridge.)
You can mix tikka or tandoori paste with it to make nice curry mayo, or tomato sauce and a grating of nutmeg to make sauce for a prawn cocktail.

This recipe is much quicker than doing it 'properly' adding the oil a drop at a time just to the egg yolks, but if you want a lot of mayo with no fuss, it's perfect !

MrsE_2

I#m a fan of olive oil (as I think its healthier), its all I buy.

Is it not good for HM mayo then?

iamana1ias

Just remember that some groups of people can't eat homemade Mayo because of the raw unpasturised eggs

morganlefay

Olive oil is absolutely delicious in mayo. I buy a very strongly flavoured one tho and find it too strong for mayo because it drowns the flavour of whatever you put the mayo on. But if simply spooning it into mouth (pause while people gasp with horror) as I have been known to do, olive is DELICIOUS. You need to experiment a bit to find what you like in terms of type of oil, and whether red or white vinegar or lemon jiuce - and I make it differently depending on what I'm using it for. It's just what suits you really - no right answers (so no wrong ones either) !

iamana1ias

MrsE wrote: »

I#m a fan of olive oil (as I think its healthier), its all I buy.

Is it not good for HM mayo then?

It's not healthier than all oils. Rapeseed oil is very healthy.

MrsE_2

iamana1ias wrote: »

It's not healthier than all oils. Rapeseed oil is very healthy.

Is rapeseed better for you than olive oil?

Why is it so cheap then?

The Italians & Greeks seem to live in healthy old age on olive oil.