Saturday, 27 November 2010 19:34
Once you start making your own mayonnaise you won't look back. With no preservatives, a wide range of flavouring options and at only a fraction of the cost of store bought, there'd be no reason to. It only takes minutes to make, and of course has barely any carbs. This is based on the Cordon Bleu traditional method.
- 2 egg yolks
- 235ml extra virgin olive oil
- Juice of 1-2 lemons or 1T wine or cider vinegar to taste
- 1t mustard (I like Dijon) - optional
- Salt and freshly ground pepper
- 1t of boiling water or a dash of cream
- Remove eggs from fridge if kept there and let warm to room temperature before separating.
- Whisk the egg yolks and the seasonings using a hand whisk or electric whisk or even a small food processor until well blended and starting to thicken.
- Slowly trickle in the oil as you whisk then add the oil more quickly as it starts to thicken.
- When half the oil has been added sharpen with a little of the vinegar or lemon juice. Continue adding the oil and whisking, then finish with the rest of the lemon juice or vinegar.
- Adjust your seasonings and if it needs a little thinning then add and beat in the boiling water or cream.
- You can vary this basic mayo by adding different mustards or fresh garlic, chopped herbs, chopped capers, gherkins or anchovies.
- This recipe makes around 300ml. Allow 3 carbs for the whole amount, mostly from the lemon juice.
Last Updated ( Saturday, 11 May 2013 02:35 )