Homemade
mayonnaise, an emulsion made from egg yolks and oil, is usually more
flavorsome than its store-bought cousin. It can be used as a basis of a
number of different sauces (remoulade, tartare, thousand-island
dressing, aļoli), or used as a sauce for meats and vegetables, as a
sandwich filling, salad dressing or dipping sauce.
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Ingredients :
preparation time 15 minutes
makes 1 cup
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2 egg yolks
-
½ teaspoon salt
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¾ teaspoon mustard powder
-
2/3
cup (160ml) extra light olive oil
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1/3
cup (80ml) olive oil
-
1 tablespoon white vinegar
Method :
-
Combine egg yolks, salt and mustard in medium
bowl. Gradually add oils, in thin, steady stream, whisking
constantly until mixture thickens. Stir vinegar into
mayonnaise.
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Tip : For best results,
whisk ingredients in glass bowl with balloon whisk.
Storage : Mayonnaise will keep under refrigeration for
up to three days in a screw-top jar.
Cheat's way : Blend or process egg yolks, salt and
mustard until smooth. With motor operating, gradually add oils
in thin, steady stream. Add vinegar, blend or process until
mayonnaise thickens.
What went wrong : Oil must be added slowly to prevent
mixture separating. Should mixture separate, whisk in 1
tablespoon hot water.
Nutritional Facts per
Tablespoon :
19.1g total fat (2.8g saturated
fat); 715kJ (171 cal); 0.0g carbohydrate; 0.5g protein; 0.0g
fiber |
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