"Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner." Sometimes,…
La Vie En Rose.
It was two years ago when I bought a hand blender since I wanted to make homemade mayonnaise. Today, I have made homemade mayonnaise for the very first time.
I am not gonna say that I was too busy for making mayo, it only took me 5 minutes. You can serve mayonnaise with fish, cold dishes, fried potatoes, eggs, salads, sandwiches, sausages and grilled meats. Meaning: with everything.
You will only need the following:
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 130 ml. olive oil
- 130 ml. sunflower oil
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- lemon juice from 1 lemon
- salt and pepper (if you want it white, use white pepper)
Before you start make sure that all the ingredients are on a room temperature for at least one hour.
Combine the egg, the egg yolk, mustard and vinegar in a bowl. Whisk until blended and bright yellow, about 40 to 60 seconds.
Start adding the olive oil in a steady, low flow, just enough to make a thin line in the mixture is stirred. You will notice after 30″-40″, that the mixture slowly begins to thicken as oil is incorporated and mayonnaise created.
Continue with sunflower oil.
When the mayonnaise reaches the desired amount, stop hitting, add salt and pepper as much as you think.
At the end, add the juice of half a lemon, slam the mixer for a few more seconds and more lemon juice if you want, repeating the process until the taste fits you.
You can keep the mayonnaise in the refrigerator, in a sealed jar for 5-7 days.
If you want, you can use mayonnaise as a base for different types of sauces, you can add garlic, or around 4 mashed anchovies or you can add herbs such as parsley and estragon.
I used mayonnaise for making tartar sauce by incorporating 200 ml of the mayo, 2 tablespoons capers, 7-8 chopped pickles, 2 tablespoons chopped parsley and 2 tablespoons chopped fresh onion. Before incorporating the ingredients I have rinsed the capers and pickles under running water and after mixing all the ingredients together I kept tartar sauce for at least 30 minutes in the refrigerator ir order to “tie” the flavours.
Don’t let time pass by, make the mayonnaise as soon as possible and you won’t regret it.