Mayonaisse for Doc

BamsBBQ

Ni pedo
Site Supporter
i like mayo when i am cooking with it but when it comes to being on a sandwich or similar i like miracle whip. but i do like homemade mayo, it has a totally different flavor imho.

Read the method carefully. The secret of making mayonnaise is to
add the oil DROP by DROP whilst whisking vigorously in the early
stages. Even when using an electric mixer the oil should be,
initially, added drop by drop. Once the mayonnaise starts to form
the oil can be added more quickly and, in the end, you will be able
to add it at a slow pouring rate.

You can use this basic recipe to make a number of variants. Add a
teaspoon or three of tomato ketchup to form the mayonnaise for
prawn cocktail. Add paprika or chilli powder to give it some ''zing'.
Add a teaspoon of dried herbs to make a change. * Instead of
sunflower seed oil you could use olive oil to give it a very
distinctive taste.

The choice is yours - so go ahead and experiment!

Ingredients:
6 egg yolks (separate from the whites)
1 tablespoon of lemon juice
1 teaspoon of English mustard (The hot mustard, not the cool
French mustard)
Black pepper
600ml or 20 fl oz sunflower seed oil (*or olive oil).

Method:
1. Put the mustard, a pinch of salt, a large pinch of ground pepper,
the lemon juice and the egg yolks into a large bowl. (If you choose
to add ketchup / herbs / paprika etc then add them now).
2. Beat the mixture together with a whisk or mixer
3. Now, whilst still whisking, start to add the oil drop by drop.
Keep vigorously whisking.
4. If, at any time, the oil does not seem to be blending in with the
egg yolks, then stop adding oil and continue to whisk until the oil is
absorbed by the mixture.
5. As soon as the mayonnaise starts to form you can start to add
the oil a little faster - but take care.
6. As more and more mayonnaise is formed you will be able to,
finally, pour the oil into the mixture in a very gentle trickle.
7. Once the mayonnaise is thick transfer it to a jar and put into the
fridge to store until use.
 
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