Jump to content
Guest Poet

tried and tested mayonnaise recipe pls

Recommended Posts

going to try and make my own mayo for the first time (for obvious reasons) and I'm scared as it looks complicated- anyone got any easy (tried and tested as I can google otherwise) recipes and tips please?

Link to comment
Share on other sites

1 egg yolk,pick off any string bits

25 ml lemon juice

½ tsp Honey

1 tsp Dijon mustard

pinch of salt

 

All whizzed slightly in the processor.......

 

then with the processor running, slowly drizzle in 225 ml of light olive oil.

 

Taste and adjust honey/mustard/vinegar to your taste.

 

 

This is the one I always use Poet, & it is really very nice indeed.

I prefer the lemon juice version to the vinegar one, as I found that a bit too salad creamy.

 

It will keep in the fridge for a week or so, but to be honest mine gets used up before it goes off!

Link to comment
Share on other sites

The Tesco ones are really good.

I have just bought 4 big ones & decanted the hens garlic in to one,Spice mix, grit & Oyster into the others.

 

I am on the lookout for one thats long enough to take the roosing bar ends so I can put the Diatom in it & just dab them in after a clean.

They look very neat on my shed shelf, & I am hoping that this time the garlic powder won't go solid :roll:

 

Poet, that looks lovely- I must make a batch up myself today too.

Link to comment
Share on other sites

Mmmm, looks tasty! I made some last weekend for Ollie who loves it with beetroot. First batch went distastrously wrong and wouldn't thicken, second batch didn't go down well with him because I'd picked up the extra virgin olive oil bottle rather than the plain olive oil bottle so that went down the sink too. Third time lucky :lol: .

Link to comment
Share on other sites

Mmmm, looks tasty! I made some last weekend for Ollie who loves it with beetroot. First batch went distastrously wrong and wouldn't thicken, second batch didn't go down well with him because I'd picked up the extra virgin olive oil bottle rather than the plain olive oil bottle so that went down the sink too. Third time lucky :lol: .

 

hope ours wasn't just a fluke :shock:

 

we're going to make garlic mayo next time. I don't think anyone makes mayo with free range eggs commercially do they? I did a quick google which didn't produce results. Anyway, now I've discovered how to use my food processor attachments properly AND got the recipe there will be no stopping me! :lol:

 

p.s. I used groundnut oil but next time i might try with light olive oil but Delia recommends the g/nut stuff and it was cheaper anyway ;)

 

I like to dip raw, cut up carrot and cauli into mayo and just munch on it, possibly a lot of calories but better than a bag of crisps or choccie eh? :)

Link to comment
Share on other sites

 

we're going to make garlic mayo next time. I don't think anyone makes mayo with free range eggs commercially do they? I did a quick google which didn't produce results.

 

We use one (as Cleo doesn't like my home made mayo) called Simply Delicoius, which is free range & organic, & is really very nice.

We get it from Tesco 8)

Link to comment
Share on other sites

Poet, you can buy free-range mayonnaise most places, even Tesco do an organic one, which is freerange, and 'Simply Delicious' do both a plain and garlic version.

 

 

:oops::oops: i couldn't find one in Asda, oh well, will be making me own from now on anyway because it's a good way to use up the girls eggs :)

 

Making creme brulee on Sunday!!!!

 

:)

Link to comment
Share on other sites

mmmmmmm and me please!! 8) I love Creme Brulee.

 

Poet, I put my mayo. into a honey jar and I stick a label on the lid with the date I made it. It will keep for a couple of weeks, although ours never lsats long.

 

The only time I ever had a problem making it was the first time I met Kate, at a mini get-together at my house in the early days of the forum. I decided to make a double quantity...................and it grew, like Topsy......... :? with Kate watching :oops: .......... all over the worktops :roll:

Link to comment
Share on other sites

1 egg yolk,pick off any string bits

25 ml lemon juice

½ tsp Honey

1 tsp Dijon mustard

pinch of salt

 

All whizzed slightly in the processor.......

 

then with the processor running, slowly drizzle in 225 ml of light olive oil.

 

Taste and adjust honey/mustard/vinegar to your taste.

 

 

This is the one I always use Poet, & it is really very nice indeed.

I prefer the lemon juice version to the vinegar one, as I found that a bit too salad creamy.

 

It will keep in the fridge for a week or so, but to be honest mine gets used up before it goes off!

 

*Added To Omlet Cook Book*

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...