Recipe for the homemade mayonnaise:
In a blender, mix 2 eggs yolk and 1 tablespoon of mustard. Mix well.
Take olive oil, and using the top opening in the lid of the blender, drip very slowly olive oil, while the blender is working, VERY SLOWLY. As it mix all together, pay attention to the sound of the mix.
It will mix, ok, making a liquid sound and the entire yellow mix going all over the place against the wall of the container, so far so good. Keep on dripping VERY SLOWLY the olive oil in the small opening on the top of the blender’liq (about a quarter of a cup now).
All of the sudden, the sound of the mix will change from a splashing to an actual thickening of the liquid becoming a very thick liquid, not splashing anymore but sounding more and more like a hollow sound. This means that the mayonnaise is taking form and is getting very thick. Stop the blender, take a spoon and look at the thickness of the mayonnaise here.
You can either keep on mixing and adding more oil or just stop here if you have obtained enough mayo. All in all, you will need about half to one cup of olive oil, depending of the size of the egg yolks used in the recipe.
Once you have obtained the desire thickness. Pour it in a separate bowl; adjust the taste with spices, sugar, etc… to your taste. I usually just put a random of my spices, any will do, and it all depends with which meat the mayo will be served. This mayo will keep well in the fridge, for about one week.
Now, don’t despair if the first time you try this, the mayo never takes the form of a nice thick mayo. If it doesn’t, discard the whole thing (yes, I know…) and start all over again. Start very small rather than with a lot of olive oil, just in case you have to redo it and waste a very good olive oil!
There is always a way with food.
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