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| How
Do I Make ... ? |
Mayonnaise |
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Mayonnaise is one of the easiest things
to make and the ingredients are common in most kitchens
- even Chinese ones!
Our recipe is for Hellman's style mayonnaise, as you
will find all Chinese products contain a great deal
of sugar. This is because they are mainly used instead
of cream to make dishes such as fruit salad. Chinese
mayonnaise is not used in a savoury way like we do in
the West.
Please note that the similar product 'salad cream' is
made with a completely different recipe, and the two
products are very different. A recipe for salad cream
can be found here
Mayonnaise is also the base sauce for many other similar
items such as: Tartare Sauce and Thousand
Island Dressing. We will add these in due course.
Recipe Source:
This is our own recipe as handed down by my Mother.
Equipment: |
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| 1. You really need some form
of food mixer for this recipe, as it requires
a great deal of whisking. |
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| Let's get started:- Mama's Mayonnaise |
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Ingredients:
• 1
egg
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1+1/4
cup vegetable oil
• dash cayenne
pepper
• 3 tbls lemon juice, lime
or vinegar |
| Method |
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Place the egg, mustard, salt, cayenne pepper
and 1/4 cup oil in blender and blend on low. While
machine is blending slowly pour in another 1/2
cup oil. You may have to stop and scrape down
sides of blender. Add the lemon juice or vinegar
and the remaining 1/2 cup of oil. Blend until
well combined, store in the refrigerator.
Tips:
Mayonnaise
is made by combining lemon juice or vinegar with
egg yolks. Eggs (containing the emulsifier lecithin)
bind the ingredients together and prevent separation.
Then, oil is added drop by drop as the mixture
is rapidly whisked. Adding oil too quickly (or
insufficient, rapid whisking) will keep the two
liquids from combining (emulsifying). But, as
the sauce begins to thicken, oil can be added
more rapidly. Seasonings are whisked in after
all of the oil has been added. Blenders, mixers
and food processors make it easy to make homemade
mayonnaise, which many gourmets feel is far superior
in taste and consistency to commercial mayonnaise.
Since homemade mayonnaise is uncooked, be sure
to use the freshest eggs possible, and ones that
you are reasonably sure are free from salmonella.
Homemade mayonnaise will last three to four days
in the refrigerator.
We have not specified the type of oil, but recommend
corn oil to begin with. We also tried this using
olive oil and lime juice, with palatable and interesting
results.
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This information is as supplied by ourselves, and ably
supported by our friends and various internet portals.
In addition we personally wish to thank my Mother for
sharing with us all her excellent skills and recipe. |
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