Monday 22 July 2013

Homemade mayonnaise

I believe that challenges help us evolve. This standpoint informs most of my life decisions, so I never choose people or situations that will make my life easy. I'm not saying that this is always the best approach, it's just how it is for me, sometimes to my detriment even. And let me tell you, dudes and dudettes, things do not get much more challenging than making your own mayonnaise in 40 degree heat (officially, it is 31 but my living room is a suntrap). Well, I guess 50 degrees would make it more challenging, but I would call that madness. It's been boiling hot for over two weeks now (not complaining!) and I had freshly baked bread and all the raw mayo-making ingredients winking at me, so off I went. You do not use an electric whisk for mayo by the way. I don't know why, you just don't, so it's always going to be a workout

2 egg yolks
100ml vegetable or groundnut (flavourless) oil
100ml light but good quality olive oil
1/2 teaspoon mustard
1/2 teaspoon garlic salt
Large pinch pepper
Juice of 1 lemon
Beat the egg yolks with the seasoning and mustard until they reach a creamy consistency (about 10min). Now, slowly, start adding the oils, beating all the time. After another 10 minutes or so your mixture should have the consistency of mayonnaise. Now add the lemon juice and keep beating. You may want to season more, to your own taste, at the end of the process. I would only use shop-bought mayonnaise in recipes that require mayo, or in my BLT, but this stuff is more like Aioli, so I spread it on bread instead of butter and use it as a dip

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