Tuesday 15 March 2011

Recipe: The basics - Mayonnaise

2 eggs
3 tbsp warm water
1.5 tbsp white wine vinegar
1 tsp salt
400-450ml sunflower oil

Food processor (not absolutely necessary but it helps - mayo invented 1756, food processor 1922, mayo wins!!)

blend all the ingredients except the oil.
add the oil in a steady stream, it will start to emulsify the mixture, getting thicker and thicker.
Stop when you have reached the required consistency.
Happy days!
Keep refrigerated.
Tips: Using sunflower oil gives a light mayonnaise, the mayonnaise can be made richer a number of ways using only egg yolks, using  extra virgin olive oil, or both! And a further level by using the yolks from duck egg. Although I think duck eggs should be reserved for boiled or fried eggs at break fast, with soldiers or buttered toast! Hmmm, but that's me : )

Adding lemon is also nice and helps the mayo last longer.

Tips: You can flavour the mayo simply by blending in different herbs and spices, which in some cases can add a nice texture. If you want the texture to remain unchanged it's best to infuse the oil before making the mayonnaise.
Variants that we use to accompany various dishes.
Once you have a base mayonnaise to work with pairing it with a dish is quite simple. Here are a few examples:

Green Mayo (use with prawn cocktail and flamenquines)
600g mayonnaise (as above)
90g chives
45g parsley
20g wasabi (menu dependent: asian fusion)

Saffron Mayo (use with squid ink risotto, or flamenquines)
400g mayonnaise (as above)
1 1/2 tsp lemon juice
1/2 tsp minced garlic
2 pinches black pepper
1 pinch maldon salt
2 tsp of saffron strands (simmered in 20ml water & left to infuse for 20 mins)
1 1/2 tsp saffron powder

Wasabi Mayo (use with sashimi and chips, fusion prawn cocktail)
35g wasabi paste (about 2/3 of a tube)
400g mayonnaise (as above)

Check out the ensaladilla russa post for a mayotastic recipe, I'll add more links as I put up more recipes : )

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