Monday, 6 April 2009

Mayonnaise

I hate strong vinegary smell some mayonnaise has and decided to try my own. I got this recipe from a small cookery booklet of Filippo Berio Olive oil. I mainly use mayonnaise for making Caesar Salad dressing or simply as a dip for sausages or for sandwiches as a light spread. Since I like it less tangy I used only ½ tbs of lemon juice. The original recipe states 1 tbs. It’s so easy to make, but I never knew mayonnaise used so much of oil.

Let me ask you guys something now.
Do you know how to check the freshness of an egg? Yes/No?
I think this was one of the most valuable tip that I read somewhere long ago and has been using it ever since. Just take a small bowlful of water. Slowly submerge the egg in the water. There should be enough water for the egg to submerge in completely. If the egg stays at the bottom of the saucepan, the egg is fresh and is really good. Crack it and make an omelette if you wish. If you see the egg in the middle of water, the egg is getting old. you still can use it,but see if it is good. And if the egg floats on water, it is stale and rotten. Don’t even think of cracking it as it smells awful and unless you really want to faint.

Ingredients:
1 large egg yolk
1 tsp mustard paste
½ tbs - 1 tbs lemon/lime juice or vinegar
¼ tsp pepper powder
a pinch of sugar to taste
1/8 tsp salt
150 mls vegetable oil/Light olive oil

Preparation:
1. Put 1 egg yolk, mustard paste, ½ tbs lemon juice, salt and pepper and whisk thoroughly using a balloon whisk until everything is fully blended and is homogenous.
2. Very slowly add in olive oil drop by drop at a time or ¼ - ½ tsp at a time and whisk at high speed until you get a creamy texture. Do it until all the oil is used up. You can easily do it in the food-processor which is easier to handle.
3. Add more seasonings and lemon juice if needed.
Notes&Tips:
1. It’s common that if you add in too much oil at a time the mixture doesn’t mix well and it looks curdled. You can see the oil is separated from the rest of the mixture. If at all it happens, take another egg yolk in another bowl and whisk it until it completely breaks up. Add the curdled mayonnaise to this beaten egg yolk little by little and whisk well until combined.

13 comments:

Olive Tree Guitar Ensemble said...

Hi, it's a very great blog!
I could tell how much efforts you've taken on it.
Keep doing!

Shabs.. said...

Thnk you so much Olive Tree....(Nice name)...Yeah, lot of effort, but fun!Thx for stopping by and for ur comments:)

Smitha said...

I love mayo in sandwiches and I use so very little. Nice that you made it homemade. How long does it last??

Varsha Vipins said...

wow..Thats so good to make Mayo at home Shabs..that looks great n thanks for the tip..:)

Shabs.. said...

Thx guys....Smitha, I just missed that important point to mention in the blog....it was mentioned in the book that it stays only upto a week unlike the market ones.

Seena said...

Shab, thanks for the comments, I would visit your blog some times, this is not first time.. :)
Keralathil evideya.. ?
loved the mayonaise recipe, will check for it later.

Seena said...

shab, i was online when u comment, thanks for trying out, i love the other koonthal roast than this..
pinne kannur okke nalla cooking alle, I really love the way they cook.. thank u, keep in touch.. :)

Divya Vikram said...

First time here. Lovely blog. Great u made mayo at home.

Superchef said...

great sumbling upon your blog! youve got a good one here :)

Anonymous said...

Hello...just bumped into this blog..some great recipes n pics you have here..

btw, me too an abu dhabi-kannur girl like you.. are u an islahi product? just wondering...

--fais

Shabs.. said...

Hi fais....
Im not an islahi product.....m from model....Since we are from kannur there myt be a chance for us to know, I wonder.Kannur evideya?

Anonymous said...

i am from valapattanam..what abt u? finished my 12th in 2000 frm islahi..are we the same batch?

--fais

Shabs.. said...

Hi Fais...
M just a walkin distance from valapattanam..from pappinisseri:)...So neighbors uh?...Originally from payangadi, but settled in pappin. Dono anybody there since I spent all my childhood in AUH. Im 2000 batch too:)But from Model school.

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