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7 Things we could Make at Home instead of Buying


This post has already been read 2867 times!

As someone born in Germany, and raised in Holland as a toddler, I absolutely adore mayonnaise. It is one thing I couldn’t live long without. I also lived in Belgium in my teens, and developed a taste for the slightly acidic version of mayonnaise they serve in the friteries. Frites in a cone with a dollop of mayonnaise on top, a two pronged wooden fork and a frikandellen on the side. Fast food heaven!

All praise this most wonderful of condiments. Mayonnaise is so versatile in its application. It can be successful cut with: ketchup, curry powder, mustard, peri peri sauce, basil and garlic, lemon juice, caper and gherkins, and even avocado, or mixed with cream cheese and yoghurt to make a delicious dip base.

The basic mayonnaise is an emulsion of oil, water and an acid such as lemon juice or vinegar.

Basic mayonnaise recipe from the Guardian Online

The tricks to making mayonnaise are as follows:

1) Use ingredients that are at room temperature and you will get better results. If you normally keep your eggs in the fridge, remove them before making mayonnaise, including an extra spare should you need it (see point 4. below)

2) Don’t add the oil too quickly or you risk curdling the mixture. Start out with a drop at a time at the beginning, and get more bold as you go. This is about trial and error, but do it more slowly than you think and you will be more successful.

3) Avoid strong flavoured oils like olive oil, instead use neutral tasting oils like vegetable oil and groundnut oil, and add a little olive oil for flavour at the end if you like a strong tasting mayonnaise.

4) If you accidentally add the oil too quickly and your mayonnaise curdles, don’t panic, all is not lost. Take a new egg yolk and whisk it up on its own, before gradually beating in the curdled mixture one spoon at a time. Once stable, you can add the remaining oil, this time at a slower rate.

I would also advise beginners to use a food processor when starting out, it is much easier to deal only with the gradual addition of oil, than it is to deal with whisking of the mixture and the addition of oil.

When you have added all of your oil, and thickened up your mayonnaise, you can add a teaspoon or two of hot water to reduce the thickness of the mayonnaise as desired.

Derivatives of mayonnaise such as tartare sauce are easily made by adding chopped capers and chopped gherkins to a basic mayonnaise. Likewise garlic and mustard mayonnaise are just a crush and a mix away. You can also use store bought mayonnaise for this too, and will be able to make appropriate quantities to order.

This post has already been read 2867 times!' Andrew • February 24, 2015

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