Mayonnaise is a French sauce made with eggs, lemon juice and oil. It is one of the best-known spread around the world. It is used in many recipes and appreciated by most of people. Everybody knows it, so I won’t waste too much time talking about how to use it or which its story is. I will only tell you how to make Mayonnaise at home, and how I haven’t ever done it 😉 That’s it: there’s bad blood between the mayo and me!
The first time I tried to make it, it was at the very beginning of my “gastronomy career”: I tried to make it with the whisk, as my cooking book suggested, I followed all the steps to the letter… but the mayonnaise did curdle. I blamed my inexperience and I decided I’d try again later on.
A couple of years ago, heartened by the experience I’d gained meanwhile, i decided to make again mayo at home, but, again, unsuccessfully. I was SO disappointed that I decided to turn the page. Who told I should necessarily leart to make mayonnaise?
Then, a few months ago, I found on the web the recipe to make mayo with immersion mixer. According to the author (and by reading all the comments) this was an infallible method, like a recipe of mayo for dummies. Impressive! So I decided to try once more. Do you think I succeeded? Not at all! With hand-held mixer as well: a complete disaster, the mayo curdled, I had to throw all of it and go really angry.
Well, the girls who work with me know all of this, but every once and again they push me into trying again, but invain. So, persuaded that this recipe couldn’t miss on my blog, they made it, with step-by-step pictures, while I was in Dubai. In 10 minutes and only one attempt, they got their perfect mayonnaise. I didn’t know whether to laugh or cry 😛 Anyway I don’t know if I will ever reconcile with mayonnaise, so here you have their result… for now 😉
Have a good Saturday guys :-*
Ingredients for 4 servings:
2 yolks Buy Levitra
200 ml of olive oil
2 tbsp of lemon juoce
1 pinch of salt
Preparation Time: 10 min
Total Time: 10 min
You need eggs at ambient temperature, so take them out of the fridge 1-2 hours before using them.
Break the eggs (do not break the yolks!), separate yolks and egg whites and place yolks in the hand-held mixer bowl.
Use egg whites for other recipes.
Add in oil.
Then add lemon juice and a pinch of salt.
Now you can start to process the ingredients, while slowly pouring oil inside, with the blender running continuously. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed.
When the sauce has definitely begun to thicken, you can start moving the mixer up and down.
In only a few seconds your mayo will be ready. If it seemd to be a bit too liquid, add some more oil.
Store your Mayonnaise in the fridge until the eleventh hour. Use it within 3-4 days.
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