Who wrote the book, Great Eggspectations? Charles Chickens!
Summertime craves mayonnaise in cold potato salad, creamy coleslaw and more. They all start from the simple egg. The most healthy and versatile food. Homemade mayonnaise is easy to make and better than store bought ( no preservatives ). The flavour is just outstanding! Mayonnaise is a “mother” or base for Rémoulade, Tartar sauce, Green Goddess Salad Dressing, Aioli and others. Historically, it was a tradition in France that the man of the house made mayonnaise by hand with a whisk, every Sunday.
When I first made this at my neighbour’s place for a dish that she was serving to her guests I showed her how to make it as I was doing it. She thanked me but commented that she really wasn’t interested. She doesn’t use mayonnaise and she would never make it. That was a year ago. She now makes it regularly and uses it as a sauce base for her salmon and other dishes. She raves about it!
The beauty of home made mayonnaise is not only about the incredible flavour, it is also because of the lack of preservatives and the health benefits.
MY MAYONNAISE Recipe
1 to 1 1/2cups of avocado oil (or light olive oil)
1 tsp mustard
2 tsp lemon juice
1/8 tsp salt (optional)
pinch of cayenne pepper (optional)
TIP: Pour oil into the pusher tube
FIXING RUINED MAYO: Your mayo may separate during or after it had been refrigerated. Refrigerated separation is a quick fix. Add a tsp of water and whisk it back into a creamy texture. If your mayo separates during the making process then add a tablespoon of warm water to a warmed bowl and pour the broken mayo slowing into the bowl as you whisk or use a blender. James Peterson recommends adding another egg yolk. Julia Child suggests a teaspoon of prepared mustard. Why did the mayo separate? This may occur when you add in the oil too quickly or the initial ingredients were too cold. It is not because you added too much oil. Heston Blumenthal tested this theory. However, it only works well with a cement mixer. Heston’s mayo recipe is half way through this video—> Heston’s eggs and mayonnaise recipe. If your mayo is too thick add a splash of water or lemon juice and whisk it into a fluffy texture.
FOOD TIP: Blanch your egg in the shell in hot water for 10 seconds. Then, quickly place the egg in icy cold water bath. Blanching destroys some surface bacteria (in theory). If you add blanched basil leaves, (add with the egg), when making your mayo – they stay green in the mix. Otherwise the basil will quickly turn black.
IMMERSION BLENDER: If you use an immersion blender, start by keeping the blade at the very bottom of the exact fitting container – Use a mason jar or a glass measuring cup. Start with slow pulses. For best results, make sure you start by dripping in the oil very slowly. The first 30 seconds is critical. If you use this method with a mason jar, all you need to do is add the lid and pop your mayo in the fridge.
WHISK METHOD: The challenger’s mayo – the best workout for your upper arms. Substitute 2 egg yolks for one egg if using the manual method. Also use only one cup of oil.
Intolerances aside, eggs are a great food.
Yes, the fat is all in the yolk; and all the nutrients.
One egg provides:
• 245 IUs of vitamin A
• 37 IUs of vitamin D
• 19 mg potassium
• 25 mcg folate
• 22 mg calcium
DID YOU KNOW: The Choline in eggs helps make phosphatidylcholine to benefit your liver, nervous system, and brain. According to Dr. Jonny Bowden in his book The 150 Healthiest Foods on Earth.
Solution: Buy The Best Eggs, Cook Them Right and Eat Infrequently