Скачать или смотреть Shop bought vs home made episode 12. Mayonnaise

Shop bought vs Home Made episode 12. Mayonnaise. Full recipe below. Homemade mayo can be a fickle beast, but it can be worth the effort, especially if making something where the mayo will be featured. Some tips to make a successful mayo, use a clean bowl (wet some kitchen roll and put around the edge to stop it slipping) and don’t use too much liquid (about a teaspoon per egg yolk). If it breaks (I.e. it’s thin and not a lovely thick sauce), then get another egg yolk (or you could use a bit of dijon mustard), then whisk the split mixture into this. The second time almost always works! You can do this by hand rather than with an electric whisk, and it’s a great way to build those arm muscles.

Another note - you can maybe mix in up to a 1/4 as extra virgin olive oil if you would like, however be careful, since the excessive whisking brings out bitter compounds in the olive oil which are not the nicest taste - this is why I’ve used sunflower oil instead, and why I would never make 100% olive oil mayonnaise (again…)

The mayonnaise is endlessly adaptable, you can add in garlic, or chilli, or cumin, or lime, or miso, or anything you else desire

Mayonnaise (makes 230g)

200ml sunflower oil
1 egg yolk
Pinch salt
Squeeze of lemon juice

Separate the egg
Place the egg yolk in a clean bowl with the salt and the lemon juice
Start whisking
Slowly drip in the oil, a thick emulsion should form
Keep whisking while streaming in the oil until it is all incorporated

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