When talking to people about cooking a few things always come up that people say they are "scared" of making. Mayonnaise is one of them. There's no need to worry, it really is easier than people think. And if it does go wrong, I have a tip to put it right.
You can add the roasted garlic to shop bought mayonnaise if you want but I urge you to try making it, you will find it satisfying. A common problem is people use a strong flavoured oil. Most of the Olive Oils you buy in supermarkets will be too strong for this, you need a flavourless oil. Try Vegetable or my favourite is Rapeseed. It's easier to use a food processor but you can make it by hand.
2 Egg Yolks
1 tsp Mustard
1 tbsp White Wine Vinegar
300ml Oil. (Rapeseed Oil is best)
If you are making the mayonnaise by hand start by putting the egg yolks, mustard and white wine vinegar in a bowl with a damp cloth underneath to keep it still. Whisk with the biggest whisk you have until well combined and starting to turn a pale colour. Add the oil in a gentle stream whisking quickly all the time, take your time as it can split. If it does start to split you can add a spoon of warm water to bring it back together.
If you are using a food processor place the egg yolks, mustard and white wine vinegar to the bowl. Start the motor and add the oil in a gentle stream until it is the right consistency.
If the Mayonnaise goes to thick you can let it down with a spoon of warm water, if you keep adding oil it will keep getting thicker. You may not need all of the oil, I used about 250ml for mine, it will depend on the egg yolks.
To add the roast garlic flavour coat a whole bulb of garlic oil and salt, wrap in foil and put in the oven for 12-15 minutes at 180c. When cool enough to handle squeeze the clove out of their skins, mince them and stir into the Mayonnaise.
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You can add the roasted garlic to shop bought mayonnaise if you want but I urge you to try making it, you will find it satisfying. A common problem is people use a strong flavoured oil. Most of the Olive Oils you buy in supermarkets will be too strong for this, you need a flavourless oil. Try Vegetable or my favourite is Rapeseed. It's easier to use a food processor but you can make it by hand.
Ingredients
2 Egg Yolks
1 tsp Mustard
1 tbsp White Wine Vinegar
300ml Oil. (Rapeseed Oil is best)
Method
If you are making the mayonnaise by hand start by putting the egg yolks, mustard and white wine vinegar in a bowl with a damp cloth underneath to keep it still. Whisk with the biggest whisk you have until well combined and starting to turn a pale colour. Add the oil in a gentle stream whisking quickly all the time, take your time as it can split. If it does start to split you can add a spoon of warm water to bring it back together.
If you are using a food processor place the egg yolks, mustard and white wine vinegar to the bowl. Start the motor and add the oil in a gentle stream until it is the right consistency.
If the Mayonnaise goes to thick you can let it down with a spoon of warm water, if you keep adding oil it will keep getting thicker. You may not need all of the oil, I used about 250ml for mine, it will depend on the egg yolks.
To add the roast garlic flavour coat a whole bulb of garlic oil and salt, wrap in foil and put in the oven for 12-15 minutes at 180c. When cool enough to handle squeeze the clove out of their skins, mince them and stir into the Mayonnaise.
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