jonesthecurl wrote:I'm busy right now, but a coupla years ago I did give a recipe here for making yur own mayonnaise - anyone feel like digging it up? It's much better than bottled.
jonesthecurl wrote:jonesthecurl wrote:b.k. barunt wrote:jonesthecurl wrote:Except for that bear.
Where's that recipe for mayo?
Currently busy cooking - will post recipe later.
OK:this'll make you just over an English pint (20 fl oz). It contains raw egg yolk, so don't feed it to pregnant women or the elderly and infirm.
MAYONNAISE, JONESTHECURL STYLE
Take 4 egg yolks, and (in a refridgerated bowl)break em up and stir in a pinch of salt, and some mustard. Use a wooden spoon.
(A word about the mustard: if you are using mustard from a jar, there should be about a teaspoon.Dijon works well, English slightly better. Personally I like to use fresh-ground mustard seeds, but then you need only about half a teaspoon).
Now add 20 fluid ounces of oil.
( A word about the oil - you should experiment to see which you like best. Do Not use all Extra-Virgin Olive Oil. It will cost you several limbs, and the taste is overwhelming. Standard Olive oil is good (you can always add EVOO for the last ounce or so to boost the taste), Sunflower works well, Rapeseed/Canola not tasty enough for my money.)
At the beginning, add it literally a drop at a time. Beat it until the oil/egg mixture is a single consistency. After a little while you can add a bit more at a time. Once you are up to around 4 oz, ditch the wooden spoon and get out your whisk. (I use a stick whisk (a wire frame with a springy spiral-type thing on the end).
Incidentally, I strongly advice against using anything electrical for this - the whisk moves too fast, generates heat, and actually cooks the egg a bit.
Once you're up to about 10 ounces, beat in a tablespoon of fresh lemon juice and a little lemon zest.
You need a little vinegar at this point.
(A word about the vinegar: what you use depends again on personal taste. I love to use white balsamic, but cider vinegar works too as does white wine vinegar. The cheapest alternative is distilled white vinegar, and that works perfectly well).
From now until the end of the whisking alternate a dollop of oil and a drop of vinegar. You should use about 2 talblespons of vinegar altogether.
The mixture should be smooth and thick (much like me really) by the end of this process.
Taste it and add a coupla grinds of pepper plus some more salt if it needs it (no more than a pinch or two).
You now have perfect home-made mayo. It has only salt and vinegar as preservatives, but it'll keep for maybe three or four days in the fridge. I don't know, truly: it never lasts that long.
To make the perfect potato salad, take about three ounces of the mayo, add a teaspoon of pureed garlic.
Boil two pounds of potatoes (small and waxy rather than large or floury - In the US I use "fingerling" potatoes, back in the UK I favoured Jersey Royals) until they are cooked through but not falling apart*), chop two scallions/spring onions, including all the bulb and the green bit(but not the roots), and mix it all up with a large pinch of dried mint (you can use fresh, but only if you expect it all to be eaten within the hour - after that the fresh mint wilts and makes it look a bit sad). And, uh, that's it.
*an unhealthy, but delicious possibility is to use bigger potatoes, add LOTS of salt to the water - about four tablespoons, and let the potatoes cook for a long while at a low heat until most of the water evaporates. Drain, and return the potatoes to the heat until they're dry. They will have little crystals of salt all over them. I was inspired to this one by the Canary Islands speciality "Papas Aragudas" or "Old Lady Potatoes" (so called because they go wrinkly), which are usually served with a choice of spicy green and red salsas - but I discovered they go great in a potato salad too.
Y'know, it's not hard to get me going on about food...
Woodruff wrote:Frito Bandito wrote:I love Mayonnaise!
I like it on french fries.
waauw wrote:Woodruff wrote:Frito Bandito wrote:I love Mayonnaise!
I like it on french fries.
I give you a belgian thumbs up for this