Cube mk2 and WIR

[Nicola H]

Mayonnaise........

 

2 Egg yolks.

Salt and pepper.

1/2 pint of olive oil.

Teaspoon of dry English mustard.

a squeeze of lemon juice.

1 tablespoon of white wine vinegar.

 

Put the yolks into a bowl with a pinch of salt and the mustard and beat well with a wooden spoon. Add the oil, literally a drop at a time, beating all the time. The mixture should be very thick by the time half the oil is added. Beat in the lemon juice, resume pouring in the oil, going more quickly now, but alternating the dribbles of oil with small quantities of vinegar.

 

Note; If the mixture curdles, another egg yolk should be beaten in a seperate bowl, and the curdeled mixture beaten into it drop by drop.

[Lesley]

Edit - This looks as if I've ignored Nicola's recipe - it happened when this section was set up and recipes placed together!

 

Mayonnaise

 

1 egg yolk

50ml vinegar - I use Cider Apple Vinegar

half tsp honey

three quarter tsp Dijon Mustard

Pinch of salt

250 ml Light Olive Oil - or similar

 

Make sure there are no stringy bits on the egg yolk and then

mix in a small dish with the honey, mustard, salt and vinegar.

Pour into the food processor bowl and blitz, adding the oil in a

steady, thin stream.

 

Add more oil to make thicker or vinegar to thin.

 

This will make one honey jar full and will keep for about two weeks. I put a sticker on the bottom of the jar with the date I made it.

 

I usually make double this recipe as it seems to disappear

Edited June 29, 2007 by Guest

[Hellcat]

Lesley, Don't have a food processor - will it work in a blender do you think?

[Mel (& Paul)]

I would think so Helen - I have done it that way before

[Lesley]

Bumped - for Karl!

[starboyhull]

Thank you

[Cinnamon]

I have found that it tastes even better if you use the same amount of lemon juice in place of the vinegar

[starboyhull]

Well I finally got round to making some today, with the recipies on here.......Have I done something wrong because it tastes really oily (I know its made with oil but its not like shop mayo) and its quite bitter.......Is it the oil ive used that would cause this????

[Lesley]

It could be the oil - I use a Light Olive Oil which is pale yellow and doesn't taste too strong.

[Louise]

I usually use a light oil too as I am not keen on Olive oil something like sunflower or rapeseed would be my choice

[starboyhull]

I will have a play about with the recipies and see how it goes, it could just be the type of olive oil I used.......

[Cinnamon]

Did you add Honey as in the second recipe?

Thats the one I always use, with lemon juice instead of the vinegar

[starboyhull]

I added honey after I didnt like the taste and that helped a bit.....Maybe I should just add a bit more and see if it helps, I think the oil is where I went wrong.....

[Cinnamon]

I use the Filippo Berio Mild & Light, which seems to do the trick

[Milly]

When I have made it with my usual extra virgin olive oil I found it unpleasant too. I think you need a lighter oil, or a mix of olive and something like sunflower.

 

Milly

[ali-s]

Has anyone made Mayo using eggs from their chickens that have not been vacinated?

 

I would really like to give this a go but am a bit scared I always make sure the eggs are well cooked.

[starboyhull]

Im not sure that would be such a good idea, maybe other people will know more about the risks, our 3 have been so I havent worried about it.....

[Lesley]

I use the Filippo Berio Mild & Light, which seems to do the trick

 

That's the one I use as well - one of the few things I buy which isn't organic.

[Lesley]

Has anyone made Mayo using eggs from their chickens that have not been vacinated?

 

I would really like to give this a go but am a bit scared I always make sure the eggs are well cooked.

 

Yes! Me! - and I'm still here I never think about it.

[ali-s]

I'll give it a go. thanks.

[Egluntyne]

Have just tried to make some and couldn't get it to thicken, despite adding the oil a drop at a time. What am I doing wrong?

 

Heeeeelp!

[starboyhull]

I just a wire whisk (if thats what they are called) and I whisked the mixture up quite fast as I was pouring in the oil, maybe you wasnt whisking fast enough?? Or maybe too much viegar / lemon???

 

Maybe I shouldnt comment yet as I was using the wrong oil to start with

[Lesley]

I can't think why Egluntine - mine comes out quite thick every time

 

I made mine in a hurry the other day and added the oil quite quickly and it still worked.

 

Perhaps, as Karl says, too much vinegar?

[TAJ]

I use one yolk to ¼pint sunflower oil - using a hand blender and drizzling in the smallest amount of oil at a time. At the end add up to ½ tablespoon of vinegar - this can be totally replaced by lemon juice for a lemony mayonnaise. Also at the end for a really creamy texture, after the acid (vinegar or lemon) you can add in up to ½ tablespoon of boiling water.

 

and chefs would tell you never keep it in the fridge - it should be room temperature - but on that basis you need to use it quickly.

 

Tracy

[mostin]

Thanks for posting these. I may give these a try if I feel brave enough.