| Stock Mayonnaise |
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| 2 egg yolks, at room temperature (chilled in hot countries) |
| 5 ml white wine vinegar or lemon juice |
| 1 tbsp mustard powder |
| a small pinch of salt |
| 250 ml Sunflower oil |
| 50ml Olive oil |
| 30ml boiling water |
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Method
By hand:
Place a bowl on a non-slip mat or a cloth, add the egg yolks, vinegar, mustard and salt and whisk well. Start adding the oil, a drop at the time and whisking continuously until about one third of the oil is used or until a thick emulsified mass is created. Whisking continuously go on pouring the oil in a thin, steady, stream until all the oil is used and the mayonnaise is thickened and emulsified. If the mayonnaise is to be kept whisk the boiling water in..
By electronic mixer:
Place the yolks, vinegar, mustard and salt in the mixer bowl and whisk on high speed. Reduce the speed to medium and add the oil a little at a time until 1/3 of the oil is used and a thick emulsion is created. Go on adding the oil in a thin, steady stream until all the oil is used and the mayonnaise is thick and glossy. Increase the speed to maximum and beat in the boiling water.
By food procesor:
Place the yolks, vinegar, mustard and salt in the processor and process for 1 second. With the machine running add the oil in a thin, steady stream until all the oil is used and the mayonnaise is thick and glossy. Add the boiling water and process for 1-2 seconds to incorporate
To finish:
Dilute the stock mayonnaise with lemon juice or vinegar to taste and season with salt and pepper.
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