Make your own mayonnaise
Home » Magazine » Good, issue 9 » Make your own mayonnaiseWe've got two super-simple recipes for delicious homemade mayo
The creamy condiment mayonnaise has been enjoyed on the side for a very long time. First mentioned in an English cookbook in 1841, mayonnaise was known to the French well before that. But just because it’s French doesn’t mean it’s difficult to make.
Mayonnaise is an emulsion (a mixture of two unblendable liquids) — the trick is adding the oil to the other liquids really, really slowly. Apart from a fresh egg and a few simple ingredients, all you need is a blender, a steady hand, and a little patience.
Commercial mayonnaise, on the other hand, is mostly made overseas using battery-hen eggs, highly processed with artificial thickeners, flavours and preservatives. Ever noticed that store-bought mayonnaise never seems to go off?
Two-minute cheat’s mayonnaise
Tip one tin of sweetened condensed milk and ¾ to 1 cup of vinegar into a large jar. Add 1 tsp mustard, screw lid on firmly and shake. A favourite with kids because of its sweeter taste, this Australasian-style mayonnaise has been the staple of many households past, and it’s ideal for a super-quick potato salad. The condensed milk makes it a more processed option than real mayonnaise, but this egg-free version still has fewer additives and preservatives than the factory-made stuff.
Classic everyday mayonnaise
- 1 fresh free-range egg
- ½ tsp dry mustard powder
- 2 tbsp vinegar (balsamic or basic)
- 1 cup light vegetable oil (grapeseed is a good option)
- Pinch salt, to taste
Crack the egg into your blender or cake mixer. Add mustard, salt and vinegar. Turn the blender or mixer to medium speed. Start adding the oil, drop by drop. If you lack patience and a steady pouring hand, put the oil in a plastic squeezable bottle and drip it in that way. After a few minutes’ blending you might get away with adding the oil in a very thin stream. This process will take some time. Sip a cup of tea as you go, and stop your blender occasionally so it doesn’t overheat.
When all the oil is blended, you’ll have a bowl of delicious fresh mayonnaise. Transfer this into a clean jar and store in the refrigerator. Once chilled, the texture will firm a little. Because mayonnaise uses fresh eggs it is best made often and in small amounts. Stored in a sealed jar in the fridge it will last several weeks — if it’s not eaten first.
Tips
- • For tasty variations add crushed garlic, dried herbs or different mustards.
- • Try using lemon juice instead of vinegar.
- • The Dutch do mayonnaise well — the street vendors sell it with hot chips. Homemade mayo and oven-hot potato wedges make a delicious chilly day snack.
Perfect club sandwiches
The perfect club sandwich is hard to beat, but they are often poorly made and the original recipe altered. Stick to the basics and—when you’re not enjoying them at high tea—serve with fresh French fries.
- 3 thin slices white sandwich bread
- 2 lettuce leaves (romaine, green leaf or iceberg)
- Slices of fresh tomato
- Strips of crispy free-range bacon
- 100g cooked free-range turkey meat
- 2 tbsp free-range egg mayonnaise
- Salt and pepper
Toast three slices of bread. Spread one side of each slice with mayo. Place one lettuce leaf, sliced tomato and bacon on one slice. Place a second slice over these ingredients, mayo-side down. Spread this top slice with mayo, and place the turkey and another lettuce leaf on it, add salt and pepper to taste, then top with the remaining slice of bread. Cut the sandwich into triangles diagonally and serve.
Thu September 01, 2011 @ 07:54 PM
