We love good food and I felt very proud when I looked in my car when leaving the supermarked: almost everything was good and healthy food. Loads of vegetables and fruit, real butter, milk, yoghurt, eggs etc … hardly any ‘produced’ foods, sweets.
We made self fried fries tonight. Just cutting the potatoes and first fry them on a low temperature, and after half an hour in the fridge, fry them a second time on a higher temperature. Brilliant simple good food (with the vegetables).
I tried to create mayonnaise again and it failed. Have tried it a couple of times now and it always stays liquid. The eggs and oil are all on the same room temperature - they are not stored in a fridge. I thought that I adde the oil really slowly but alas - still a bottle of liquid in the kitchen instead of silk soft mayonnaise.
Any experiences / golden suggestions?
I cannot find the method on line, but from a 1970s liquidiser book, two medium eggs, 1/2 pint sunflower oil, teaspoon of mustard - blend. Add lemon juice or wine vinegar at the end.
There are similar methods for a food processor…
Interesting subject: I mix some mustard with the eggs before adding the oil. The choice of oil for me a blend of olive and rape.
Thank you. I plan to try again for tomorrow’s dinner.
I’ll add some mustard. Until now I only tried vinegar.
Meanwhile we had success. The trick seems to be to add first the egg yolk, then a teaspoon of mustard and once that is mixed, start adding the oil extremely slow.
I need to work on getting the taste well. The basic mayonaise is pretty tasteless, salt & peper & vinegar are needed. I could also experiment with different oil. My standard oil is sunflower oil and this is of course processed tasteless oil.
Excellent… you don’t say what you had it with? Steak, ham sandwich, etc…
As I said above I use a mixture of rape seed and olive oil (ordinary). Rape adds a satisfying colour to the Mayo.
I also use home made whole grain mustard rather than Colman’s powder.
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