mayonaise
I know, it is a little bit illogical. I have about 6 bottles of mayonaise sitting in the pantry, just brought from the French supermarket from the holidays. And then I got this craving for home-made mayo. The end was I picked up my whisk and started whisking, because those pots of mayo from France will keep until 2009 at least, won't they?
The reason was I was flipping through Nigel Slater's Appetite, and the pictures looked so good. I just had to make homemade mayo again. I have made mayonaise quite often in the past, but the last couple of times I only used my food processor to make it. To be honest, this method doesn't always work well. It is quick for sure, but sometimes the mayo will curdle, always when you least expect it to - towards the end, just when you think you have reached the safe stage. Well, you don't. You first won't believe it has really curdled, but it has. Then you get this messy affair, you have to empty the bowl, add a fresh egg yolk, and try it all over again, which makes the whole process a tedious chore. Well, not this time. I whisked it by hand, that didn't take too long and the end result was great. Just like Nigel's picture!
For this mayonaise, I use ordinary sunflower oil, with a little bit of olive oil added at the end. To prepare: take 2 egg yolks, 1 small tablespoon of strong Dijon mustard, a pinch of salt. Take a large bowl and whisk until combined, whisk a bit more, then add a drop of oil; whisk, add more drops of oil; keep whisking. Add the oil very sparingly and slowly in the beginning, later on you can add more, even oil in a small stream. Add up to 2 dl. of oil.
For taste, I added the wonderful Japanese grain vinegar, Mizkan. You can add 2 to 3 tablespoons, or more to your liking. I find I am always too modest in adding vinegar. One trick is to have a pot of shop-bought mayo (your favorite kind) at hand, and taste both mayonaises to compare. You will be surprised. Those French mayos, for example, can be very vinegary! Sometimes I add a tablespoon of honey for a softer, light tasting mayo. If your mayonaise is too thick, you can dilute it with some tablespoons of boiling water. This works very well! Have it with anything you like, and keep the rest (if there is any) in the refrigerator, where it will stiffen up more. You could also add fresh herbs or garlic to make a stronger tasting sauce.
The reason was I was flipping through Nigel Slater's Appetite, and the pictures looked so good. I just had to make homemade mayo again. I have made mayonaise quite often in the past, but the last couple of times I only used my food processor to make it. To be honest, this method doesn't always work well. It is quick for sure, but sometimes the mayo will curdle, always when you least expect it to - towards the end, just when you think you have reached the safe stage. Well, you don't. You first won't believe it has really curdled, but it has. Then you get this messy affair, you have to empty the bowl, add a fresh egg yolk, and try it all over again, which makes the whole process a tedious chore. Well, not this time. I whisked it by hand, that didn't take too long and the end result was great. Just like Nigel's picture!
For this mayonaise, I use ordinary sunflower oil, with a little bit of olive oil added at the end. To prepare: take 2 egg yolks, 1 small tablespoon of strong Dijon mustard, a pinch of salt. Take a large bowl and whisk until combined, whisk a bit more, then add a drop of oil; whisk, add more drops of oil; keep whisking. Add the oil very sparingly and slowly in the beginning, later on you can add more, even oil in a small stream. Add up to 2 dl. of oil.
For taste, I added the wonderful Japanese grain vinegar, Mizkan. You can add 2 to 3 tablespoons, or more to your liking. I find I am always too modest in adding vinegar. One trick is to have a pot of shop-bought mayo (your favorite kind) at hand, and taste both mayonaises to compare. You will be surprised. Those French mayos, for example, can be very vinegary! Sometimes I add a tablespoon of honey for a softer, light tasting mayo. If your mayonaise is too thick, you can dilute it with some tablespoons of boiling water. This works very well! Have it with anything you like, and keep the rest (if there is any) in the refrigerator, where it will stiffen up more. You could also add fresh herbs or garlic to make a stronger tasting sauce.
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