I enjoyed some cookery chat with friends at a recent meal at the Mogul in Hemel. It transpired that folks are fans of mayonnaise, but are buying the stuff in a jar. Its OK for convenience I guess, and sometimes can taste pretty good, but take a look at all the weird stuff on the label… what the hell(mans) is all that about? Can I use it to clean the oven?
Making mayonnaise is easy once you’ve done it once. You can make interesting garlicy varieties, and its much more satisfying to sit down to a salad, or smoked salmon, or a sandwich made from bits picked off Sunday’s chicken, when it comes with lashings of your own homemade aioli.
Making mayonnaise is easy once you’ve done it once. You can make interesting garlicy varieties, and its much more satisfying to sit down to a salad, or smoked salmon, or a sandwich made from bits picked off Sunday’s chicken, when it comes with lashings of your own homemade aioli.
Jiffler Senior’s recipe
This is a rough approximation of my Dad’s recipe. He is a mayonnaise demon and won’t touch the stuff in a jar. All the ingredients should be at room temperature, otherwise you will have all manner of splitting and fiddling.
1 egg yolk
Groundnut or olive oil (or a combination) about 150-200ml
About a tablespoon of white wine vinegar
Half a teaspoon of Colman’s mustard powder
A healthy pinch each of salt and pepper
Beat the yolk with the salt and pepper in a a round bottomed bowl, add a drop of the oil and whisk it in, keep doing this, drop by drop, slowly whisking, building up to a steady trickle of oil – keep whisking throughout (its good to have a bit of help with this). Once the mixture is of a thick, wobbly consistency, whisk in the mustard and the vinegar (which should lighten the colour).
A garlicy alternative
Beat in some crushed garlic before the oil goes in. You could substitute the vinegar for lemon juice here.
If it all goes wrong, and the mayonnaise splits, don’t panic. Start again by adding another egg yolk to a clean bowl, and slowly add your previous mix, with addition oil if necessary.
This is a rough approximation of my Dad’s recipe. He is a mayonnaise demon and won’t touch the stuff in a jar. All the ingredients should be at room temperature, otherwise you will have all manner of splitting and fiddling.
1 egg yolk
Groundnut or olive oil (or a combination) about 150-200ml
About a tablespoon of white wine vinegar
Half a teaspoon of Colman’s mustard powder
A healthy pinch each of salt and pepper
Beat the yolk with the salt and pepper in a a round bottomed bowl, add a drop of the oil and whisk it in, keep doing this, drop by drop, slowly whisking, building up to a steady trickle of oil – keep whisking throughout (its good to have a bit of help with this). Once the mixture is of a thick, wobbly consistency, whisk in the mustard and the vinegar (which should lighten the colour).
A garlicy alternative
Beat in some crushed garlic before the oil goes in. You could substitute the vinegar for lemon juice here.
If it all goes wrong, and the mayonnaise splits, don’t panic. Start again by adding another egg yolk to a clean bowl, and slowly add your previous mix, with addition oil if necessary.
1 comment:
I tried using a jar of Hellmanns to clean the oven once. Messy.
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