I have fallen love with Home made Mayonnaise

How to make mayonnaise.

2 egg yolks, 500ml oil, 3 tablespoons lemon juice, 1 tsp mustard, salt and pepper

Using a hand whisk beat the 2 egg yolks with the mustard, slowly drip the oil teaspoon by teaspoon, whisking every drop in before adding more, as it thickens you can add more and more oil. Do it very carefully, it will get thicker and thicker.  It helps if someone else can pour the oil in while you whisk.  Once most of the oil is in whisk in lemon juice a tablespoon at at time.  It changes in an amazing way. Add salt and pepper, taste adjust lemon juice and seasoning.

To this you can add parsley or other herbs, a crushed clove of garlic, you can use different vinegars instead of lemon juice, different oils for different flavours. I made this one with olive oil.

I did read that mayonnaise with olive oil didn’t keep in the fridge because of the way olive oil reacts in the fridge. However I kept the last one in the fridge for a couple of days it became even better as the flavours mingled and deepened.

If your mayonnaise splits see previous post for how to bring back.

Growing, Growing, Growing and Making Mayonaise.

Carrots and Homemade Mayonaise

Everything is growing. When I got back from Sydney the beetroot are coming up, five of the English Spinach are showing. The radish, the Mizuna lettuce, the silverbeet all flourishing. We didn’t buy lettuce this week there is enough in the garden and the lettuce we pick fresh daily has taste and flavour.

Silverbeet is my alltime favourite leafy green,  tonight I sauteed an onion a couple of cloves of garlic, the silverbeet and a handful of blackeyed peas. With a couple of eggs dropped in. Lovely and very healthy.

Making Mayonnaise,

Beat egg yolk with a little mustard. Add oil very very slowly.  My recipe was one egg yolk and 500 mls of oil. The first batch I made separated, the way to recover the mayonnaise is to simply re-do it using another egg yolk.  Beat an egg yolk  and add the separated oil.  Same problem too quick, it separated.  I am determined to work this out.  Another egg yolk, this time I added the separated oil teaspoon by teaspoon. It worked perfectly I added a good squeeze of a nice juicy lemon and a clove of crushed garlic made it into an aioli.

The secret is slowly slowly slowly add the oil. The finished mayonnaise was thick creamy and tasty.