Wednesday, 30 December 2015

HOW TO MAKE MAYONNAISE


HOW TO MAKE MAYONNAISE

I have been doing a lot of research lately on healthy eating and one my findings include the disguise of monosodium glutamate (MSG) as ‘natural flavourings’. Do I need to expatiate on the effect of MSG in the body? That will be in another post.

It’s important to check the ingredients of products because I wouldn’t have known that my favourite mayonnaise brand has natural flavourings as part of its ingredients. I read the recipe for homemade mayonnaise on www.dooneyskitchen.com some few months ago but I read a few more recipes from other sources before kick-starting.

HOMEMADE MAYO

Ingredients (for one cup of mayonnaise)

1 egg yolk

1 cup of olive oil

2 tablespoons of lemon or Vinegar

Pinch of salt

White pepper or cayenne pepper

From the smallest bowl; lemon juice, yoke, oil.

PROCEDURE

Break the egg and separate the white from the yoke

Add 2 tbsp of lemon to the yoke and whisk while adding the olive oil very slowly

Continue whisking until the mixture thickens

I started whisking by hand but after about 5 minutes I didn’t notice any change in the consistency, I swapped to a blender while still adding the olive oil in bits. The mayo became thick in little time. 

You could use a food processor to whisk.

Continue whisking till the oil is fully incorporated.

If the mayo is too thick you could add some water to thin it

Mix in a pinch of salt and 1 tbsp of sugar when the mayo is fluffy and you could add ½ tsp of white pepper.

Refrigerate and use on sandwiches.

I used two yokes so my mayo had an ‘eggy’ after taste; anyway I added cayenne pepper to remedy that. Sugar and salt also neutralised the taste of egg. Lessons against next trial; use one yoke.

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