{"id":17052,"date":"2020-02-25T18:29:49","date_gmt":"2020-02-25T17:29:49","guid":{"rendered":"https:\/\/coquinaria.nl\/?p=17052"},"modified":"2020-02-25T18:30:21","modified_gmt":"2020-02-25T17:30:21","slug":"basis-recipe-mayonnaise","status":"publish","type":"post","link":"https:\/\/coquinaria.nl\/en\/basis-recipe-mayonnaise\/","title":{"rendered":"Basis recipe – Mayonnaise"},"content":{"rendered":"
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<\/small>To the page with Tips & Tricks<\/small><\/a><\/small><\/p>\n

\"Mayonnaise\"<\/p>\n

If but one tablespoon is needed, just use mayonnaise from a jar.\u00a0 But in some dishes mayonnaise is an important ingredient, and then it is very rewarding to make one’s own. When buying mayonnaise in a store, always check the list of ingredients. Water should never be listed, and sugar is best avoided.<\/p>\n

The history of mayonnaise is described in the introduction to Cook’s Salmon Salad<\/a>.<\/p>\n

Ingredients for mayonnaise<\/h3>\n

1 egg yolk (whipping by hand) or 1 whole egg (blender)
\n1 tsp mustard (choose a mustard that pleases you)
\n1 Tbsp vinegar or juice of lemon or lime (again: choose what vinegar you please, like red or white wine vinegar, sherry vinegar, tarragon vinnegar, verjuice)
\npinch of salt
\n1\u00bd dl olie (ahain choose: olive oil, sun flower oil, peanut oil, walnut oil etc)
\nherbs or spices if desired<\/p>\n

Mayonnaise whipped by hand<\/h3>\n

Step 1<\/strong> – Take care that all ingredients are at room temperature. If you keep eggs in the refrigerator, take them out beforehand.<\/p>\n

Step 2<\/strong> – Separate the egg. Put the yolk in a bowl, use the white for something else.<\/p>\n

Step 3<\/strong> – Add mustard, vinegar or lemon juice and salt. Stir with the yolk.<\/p>\n

Step 4<\/strong> – Decide which oil to use. A neutral oil results in a neutral-tasting mayonnaise. Using fragrant oil like virgin olive oil or walnut oil will result in a more outspoken taste that can combine great with some ingredients.<\/p>\n

Step 5<\/strong> – Now the real work starts: beat the yolk with a whisk and add a few drops of oil. Keep beating, and adding the oil in small amounts. You’re making an emulsion: the molecules of the oil are being enclosed by the egg yolk, resulting in a thick sauce. Adding the oil too quickly will result in a curdled mess. In that case, the oil will have enclosed the yolk molecules.<\/p>\n

Stap 6<\/strong> – Stop adding oil when the mayonnaise has the desired thickness. It is hard to say how much exactly you’ll need. It depends, amongst other factors, on the size of the yolk.<\/p>\n

Stap 7<\/strong> – The mayonnaise is ready for use. If you want, add some herbs, spiuces or other ingredients. Or prepare a ravigotte or remolade sauce.<\/p>\n

Mayonnaise in the blender<\/h3>\n

This is faster and easier than using a whisk. Take a whole egg instead of just the yolk and put it in a blender. Add vinegar of citrus juice and salt, and switch on the blender. Pour a thin drizzle of oil through the whole in the cover lid, while the blender is working. You can hear when the mayonnaise is ready: the sound will gradually become lower. When it goes ‘blob’ when the blender is switched off, the mayonnaise is perfect.<\/p>\n

Keeping mayonnaise<\/h3>\n

Keep the mayonnaise in a closed container in the refrigerator, and use within three days. Mayonnaise can not be frozen.<\/p>\n

Attention!!!<\/h3>\n