Sorry for my absence. It has been a busy week and there has been little time for blogging.
But, I’m back and have plenty to share with you!
I call this my mayonnaise because my darling mother tells me that I make it “wrong” – because I don’t always use her recipe
It isn’t wrong, of course, as you only need to search “mayonnaise recipes” to find 1,000 different ways to make it. It is so simple to make that you just won’t need any from a jar again.
As usual, I don’t use a mixer or electric whisk but my muscles and some patience!
2 egg yolks
pinch of salt
sunflower oil (or any oil that doesn’t have a strong flavour)
1 garlic clove, crushed
juice from a lemon
pepper to taste
I’m sorry, but I didn’t measure anything before or after I used it (even though Shake told me to!). I tend to add a bit of this or that until I’m happy with how it looks and tastes…
Whisk the egg yolks in a large bowl for 30 seconds or so. Add a pinch of salt.
VERY slowly start adding olive oil
Keep whisking the whole time.
Once the mixture starts to thicken, switch from olive oil to sunflower oil (or keep with the olive oil, but ours is expensive!).
If after whisking a while the mix doesn’t thicken at all, you may need to start again. Don’t throw away your hard work! Add it very slowly to your new egg yolks and then continue.
Continue to add sunflower oil until the mayonnaise is nice and thick. Stir in the crushed garlic.
Squeeze some lemon juice in, this will thin the mayonnaise a little but give it a good flavour kick. Add more sunflower oil and whisk again if you want it thicker.
Add pepper as desired. We like a lot.
Store in the fridge for up to a week. Don’t serve to pregnant ladies (raw egg).
Enjoy some on toast, dip some veggies in it, make some potato salad…
I’ll share with you soon what I do with my egg whites – don’t throw them away!