I first saw mayonnaise being hand whipped on MasterChef Australia a few months ago, and that got me totally intrigued. Doesn’t mayo come in bottle? It’s one of those things that I thought was difficult to make at home. Then I saw on my Moulinex Chopper manual that I could make mayo with it. My first attempt with the chopper turned out to be oily runny egg yolk mixture.
So I thought maybe my chopper is not working well, because I’ve read about recipes using food processor or blender, NOT chopper. 2nd attempt using blender – OH NO, another oily runny egg yolk mixture!
Yesterday was my 3rd attempt at making mayonnaise, this time I put my muscles to good use – using hand whisk and in 10 minutes PHEW.. my mayo turned out! YAY! Do try making your own mayo, it’s so easy even though it’s using hand whisk, and cheap to make your own. It’s even easier using a food processor, but I can’t vouch for it yet until I make it successfully one day. Homemade mayonnaise taste even better than bottled ones, and you can make flavoured mayo. But mayonnaise can only keep for 3-4 days in the fridge, so make small batches and use it up soon.
So what do I do with the mayo? I was craving for potato salad yesterday and made a huge bowl with eggs and cherry tomatoes. It taste so good and fresh with the homemade mayo.. My man who don’t quite like mayo, thinks the salad tastes good.
1 large Egg
Half cucumber – cut into bite-size chunks
A handful Cherry Tomatoes – cut half
2 tablespoon Homemade Mayonnaise
1 tablespoon Lemon Juice
Salt & Pepper to taste
2. In the same pot, put the egg to boil for 2 minutes and switch off the fire. Cover the pot for 5 minutes to get the perfect Hard Boiled Egg. Set aside to cool completely before peeling and cutting into bite-size chunks.
3. Combine all ingredients into a large bowl until well blended. Chill thoroughly (if preferred served cold). I prefer room temperature.
HOMEMADE MAYONAISE (from www.about.com)
Makes 1 Cup
2 Egg Yolks
3/4 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Mustard
Pinch of Ground Pepper
4 teaspoons Lemon Juice
1-1/2 cups Vegetable Oil (try to use oil that has less flavour)
* Note: Make sure all ingredients are the same room temperature
Sauce Nicoise: Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed clove garlic;
Mustard Mayonnaise: Mix in 4 teaspoons Dijon mustard.
Curry Mayonnaise: Mix in 1 to 2 teaspoons curry powder.
Fruit Mayonnaise: Mix in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. Serve with fruit salads.
Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time.