QUI CUISINE : le prêt-à-manger chez vous
  • Accueil - Home
  • Info & contact
  • Services
  • FAQ
  • Blog: Recipes & more
  • Media

Mayonnaise

4/12/2011

0 Comments

 
Picture
There is absolutely no comparison to be made between handmade and commercial mayonnaise, and not a week goes by that there isn't some new experimental version of it in my fridge. Contrary to my mayo-is-splitting-blender experiences growing up, I've discovered it's quite simple to make mayo by hand as long as you have a few key tools and ingredients, and just a little paaaatience...

Yield: varies on size of egg yolk to oil ratio, but about 3/4 cup.
Tools: a whisk (I use a silicone covered one which I love for this), and a stainless steel bowl

Ingredients: (should all be room temperature for the best emulsification results)
1 egg yolk
1 tsp. dijon mustard
1-2 tsp. white wine vinegar (and/or lemon juice)
pinch salt, pinch white pepper
175-200ml good quality vegetable-based oil, include 10-15ml olive oil in total amount if desired
(A medium-sized yolk has the capacity to emulsify about 180ml of oil, hence the variance above)
Optional: herbs, spices, sun-dried tomatoes, lime zest, etc.

Method:
1. Whisk egg yolk in a bowl, with dijon, vinegar, salt, pepper and a bit of lemon juice, if using, until well blended and frothy. If using powdered spice (curry, mustard powder), also add them now.
2. Place your bowl on a non-slip surface (a moist towel), or better yet, use the cook's trick: place your bowl in the rim of a slightly smaller saucepan or pot, with a kitchen towel in between. You want to have both hands free to be able to simultaneously whisk and pour the oil without having to stop to grab onto your whizzing bowl.
3. Pour the oil in a thin stream (almost a dribble) while constantly whisking; keep doing so until your mixture starts to thicken and take on that mayo consistency. Once your ingredients are well-emulsified, you may start to pour the oil a little faster until the desired consistency is achieved.
4. Add finely chopped fresh ingredients as desired (basil leaves and sun-dried tomatoes, capers and olives, etc.) and season to taste (add lemon juice, pepper, salt).

Notes on the oil:
Be sure to use the best possible oil as it makes a huge difference in the taste; peanut oil tastes the most neutral, but is more expensive than canola or sunflower, although there's not a huge difference in price if you buy organic/first-press types. Mayo made with 100% olive oil is too strong for my taste, so I generally just use a bit to enhance the overall flavour.


0 Comments

    About me

    Cook, explorer, teacher.
    I love to share my food experiences with others and hope to convert a few neophytes in the process.

    Les recettes sont généralement disponibles uniquement en anglais, mais je serai ravie de vous répondre en français !


    Archives

    April 2016
    May 2013
    April 2013
    December 2011
    November 2011
    April 2011


    Categories

    All
    Basics
    Breakfast
    Cookies
    Desserts
    Dough
    Quick
    Sauces
    Tips
    Welcome Message

    RSS Feed

Powered by Create your own unique website with customizable templates.

Qui Cuisine Accueil | Personal chef services | INFOlettre | Recipe blog


Tel: 514 549 1845 | mail: info@quicuisine.com
Qui Cuisine © 2013 Personal Chef Services - Chef à domicile

All photos & text on this website are the property of Qui Cuisine, unless otherwise indicated. Please ask for permission to reproduce. Photo credit: Marielle Albert, Christele Albert