Saturday, February 17, 2007

Mayonnaise for a good BLT

I remade mayonnaise today. The formation of mayonnaise is really interesting to watch and ever since I had so much fun making it the first batch, I couldn't wait for a good enough excuse to do it again. And what better excuse than a BLT for lunch?

I wanted to use our very special olive oil called Adamo which we discovered at the market and can now source from a website. I wanted to see how the oil effects the flavour of the mayonnaise. For the basis of the recipe, I started from Heston Bluementhal's basic mayonnaise recipe found in his Family Food cookbook.

The choice of mixing bowl, as Heston describes, is critical. I made the mistake of starting in my glass bowl but had to start over when after 50 millilitres of oil, I realised that it wasn't thickening. A round bottom bowl should be used, but it is important to be more convex than not. I had a plastic IKEA one on hand that was perfect last time round and worked just as well this time.

A number of different types of 'loosener liquids' can be used; water, vinegar of any sort, lime or lemon juice. To match the almond and pepper of tones of the extra virgin olive oil, I used a lime, although lemon would be fine. I would use vinegar if I wasn't looking for a flavourful outcome.

As an extra note, for any of our bacon dishes we always use Duchy Original Back Bacon. Not only do part of the proceeds go to charity, it is the best flavoured, most readily available bacon that we can find.


1 egg yolk
Pinch of salt
1/4 teaspoon of mustard powder
100 millilitres of extra virgin olive oil
75 millilitres of sunflower oil
25 millilitres of mild cooking olive oil
Juice from 1/2 a lime
Dash of cayenne pepper

Using a medium sized handheld whisk, whisk together gently the egg yolk, salt and mustard. When the egg yolk is activated - smooth and slightly lighter in colour, gradually add a dribble of the extra virgin olive oil while still whisking. If the bowl is not stable, place a tea towel underneath it. When the dribble is incorporated and the yolk is starting to thicken, continue gradually pouring in the olive oil. If unsure, add less than more to begin with and watch it really start to thicken. If it becomes too thick or difficult to whisk, add a couple of drops of cold water. This will loosen the mixture at this stage.

Continue incorporating all of the oils and in the last 50 millilitres of oil, add the lime juice intermittently - a few squeezes at a time. Finally, add the cayenne pepper to taste. The mayonnaise can keep for 3 days if refridgerated in an airtight container.


Freya said...

My favourite sandwich! The last time I made mayo though it split into a horrible icky mess. Might give it another go though...yours looks yummy!

Anonymous said...

You grew up on homemade mayonaise. Your great-grandmother taught your mother how to make it.

Put one egg in a food processor, add 1 tsp of dry mustard, 1 tsp sugar, 1/2 tsp salt and 2 tbsp lemon juice (vinegar will do as well, but doesn't taste as good). Blend until the sugar is disolved and turn off the motor. Add 1/2 cup good quality oil, the variety will depend on the end use, and blend again. When the oil is incorporated, add a shake of white pepper, and start to trickle the oil in, you have to go pretty fast, it is a greater trickle than if doing by hand. When all the oil is incorporated, STOP immediately. Should it curdle, empty the bowl, put in a fresh egg and mix lightly, then pour the curdled mess in and mix until smooth. Works every time!

Anonymous said...

The acid (lemon juice, vinegar) in the mayonaise (and pav, etc.) splits the protein molecules in the albumen and makes the mixture lighter. That is why the preceeding recipe uses the whole egg.

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