Making mayo takes a little bit of time and some sort of electric mixer can save your arms. So electric hand mixer is great, a stand mixer is better, but does make larger quantities. I've tried using a stick blender and that is usually behind all my failed attempts. I'm pretty sure I've also made it in a food processor successfully.
A good homemade mayonnaise can transform raw cabbage into a desirable salad, add a European pizzazz to your french fries or glorify a chicken sandwich.
|The kids' favourite Friday dinner - chicken nuggets and chips with pear ketchup and homemade mayonnaise|
- 4 egg yolks
- 1-2 cloves of garlic, crushed (according to taste)
- 1 1/2 Tbsp citric 'lemon' juice
- 2 cups failsafe oil (I prefer canola, but any would work)
- Place egg yolks, garlic and citric juice into the bowl of your mixer (with whisk attachment) and whisk until pale.
- Very slowly start adding the oil while still whisking. Start by adding a little dribble at a time. As that gets incorporated add a little more. It is important to not add too much at once as the mayo will "split" which means the oil will separate from the egg, very unappealing.
- As the oil starts to emulsify with the egg you can add the oil a little quicker.
- Once the emulsification really gets going the mayonnaise will get very thick and pale.
- When all the oil is added taste and add preferred amount of salt.
- Blob it onto anything you can.
This can be done by hand with a whisk. If you chose to do it that way then you are a far better person than I. You would have better luck making a smaller quantity doing it by hand or with smaller electric beaters
|Actually, I think I quite like Friday dinners too|