MARVEL AT MY MAYO
Mayonnaise should be a staple in your fridge. While it’s true that it’s not particularly good for your health, I debate that it’s good for your soul. Mayo can be used with salads, on sandwiches and recently, I have discovered, in mushroom sauce (recipe to come!). Read on for my simple mayo recipe and all the variations that it can be used for.
YOU WILL NEED…
5 EGG YOLKS
1 WHOLE EGG
1/4 CUP OF WHITE VINEGAR
800ML CANOLA OIL
JUICE OF ONE LEMON
THE BREAK DOWN
STEP ONE – Separate 5 eggs, keep the yolks and discard the whites. Place the egg yolks in a bowl, crack a whole egg into the mix and then add the vinegar. Whisk thoroughly!
STEP TWO – Using an electrical beater slowly pour the oil into the egg/vinegar mix. The mix should slowly whiten and thicken. Keep adding oil until the egg mix doesn’t absorb it any further. Be wary not to add to much oil as the mayo will split and ruin.
STEP THREE- Add salt/pepper and lemon juice to the mix. Use a whisk to do this; this will keep the mayonnaise light and fluffy!
CAESAR DRESSING – Blend in parmesan cheese and anchovies to mayo. Enough to taste.
SEAFOOD DRESSING – Blend in lime juice and tomato sauce. Enough to taste.
AIOLI – Blend in lemon juice, crushed garlic and finely chopped parsley. Enough to taste.
TARTARE – Blend in capers and gherkins. Enough to taste.
CHILLI MAYO – Blend in chilli jam (can be found in supermarkets) and lime juice. Enough to taste. Click on the following link to see how I have used this variation in a salad! ( https://bettychronic.wordpress.com/2012/10/16/sassy-salad-chilli-slaw/ )