April 12, 2009
If you are squeamish about eating raw eggs homemade mayonnaise may not be for you. I, like most people, have spent years not eating things with raw eggs. Not licking ...
Other Names: Mayo
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gourmet traveller: “turkey patties with tomato basil mayonnaise”
October 06, 2009
On the menu tonight are some turkey patties inspired by the hot chicken cakes Nigel Slater made on Simple Suppers a couple of weeks back. His chicken patties were served ...
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Wikipedia
Mayonnaise (sometimes abbreviated to mayo) is a thick condiment. White or yellowish-white in color, it is a stable emulsion of oil, salt and vinegar, or lemon juice which uses egg yolks as an emulsifier. In France, sometimes mustard is added as a flavoring,"Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg whites (no egg yolks), lemon juice or vinegar, water, and often mustard and milk, which provide both flavor and stabilizing particles and carbohydrates." ''On Food and Cooking,'' Harold McGee, Scribner, New York, 2004. whereas in Spain (and Minorca) it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it by adding additional seasonings.
Yield: 1½ Cups
[edit] Ingredients
1 |
large eggs |
1 |
teaspoon salt |
1 |
tablespoon lemon juice |
1 |
cup Vegetable Oil |
[edit] Preparation
Step 1 |
Place all ingredients, except oil, in a food processor or blender |
Step 2 |
Start to blend on high |
Step 3 |
Slowly drizzle oil into mixture until sauce thickens to desired consistency. |
[edit] About Mayonnaise
You can adjust the thickness of the mayonnaise by adding more oil to make thicker or adding a bit of wate to thin if desired. A teaspoon of mustard can be added to help with the emulsion.
Experiment with different types of oil, such as:
Olive Oil
Peanut Oil
Grapeseed Oil
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