Mayonnaise recipes are really
easy and economical to make, and the
difference in taste and quality makes it really worthwhile to do it
yourself at home. It's simple and quick to adapt regular Mayo and make
it into Alioli (garlic), Marie Rose or Sauce Tartare: all classic and
authentic Mediterranean sauces. Just follow Pam's step-by-step
instructions or watch her Video slide show below.
If you like a really serious version you can use olive oil, but we find
that a little strong for our taste. It's a question of preference.
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ml. Of good vegetable oil, or 50/50 with olive oil
2 Fresh egg
1 Tsp. Dijon
1/2 a Tsp. Of
1/2 a Tsp. salt
2 Tsp. White
black pepper to taste
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Watch Pam's Video Slide Show and then read on for the Method.
First put your
egg yolks, mustard
and salt into a glass bowl and mix well.
the oil in one hand and an electric stick blender or
hand whisk in the other add a
couple of drops
of oil and whisk them in - making sure that every drop
gets whisked and blended in properly.
Add some more
oil - drop-by-drop
until the mixture thickens.
Now add the
vinegar to thin
it down a bit, and start pouring in the oil in a thin stream
- whisking all the while, until all the oil is incorporated.
adjust for seasoning.
If the mixture
is too thick for you - add a tablespoon of boiling water, until
you acheive the desired
consistency. That's it -
Mayonnaise- quick - easy and great value.
more Mayonnaise Recipes
Sauce or Sauce Tartare
Take 4 ozs of
your fresh Mayonnaise and mix it with - two teaspoons each of chopped:
capers, gherkins and shallots. That's it - great with fried fish.
Chop a plump
clove of garlic, add a little salt and then mash it to a paste with the
side of a knife. Add the Garlic and a tablespoon of freshly chopped
parsley to 4 ozs. of your Mayonnaise and mix well - bingo - great
tablespoon of good quality tomato puré to 4 ozs. of your homemade
Mayonnaise, mix well and there you have it. Spice it up, if you wish,
with some lemon or lime juice or a little chilli powder - or even a
tablespoon of grated horseradish.
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.