Café Spice Namaste, p. 113
2 eggs
2 tsp
good quality coarse grain mustard
¾ tsp
salt
¾ tsp
sugar
1 ½
tsp Worcestershire sauce
1 ½
tsp lime juice
¼ tsp
freshly ground pepper
About
8 fl oz unflavored oil, such as sunflower
Put all the ingredients except the oil in a blender and
process on medium speed for about a minute.
Who knew that mayonnaise had INGREDIENTS? |
Their powers combined, they are... |
Pout the oil into a container with
a lip so it will be easy to pour. Start the machine again and pour in the oil
through the hold in the lid in a slow trickle.
Continuing my evening of discovery: Apparently blenders can do this. I know. It's crazy. |
After 2 fl oz or so of oil have
gone in, you can add it a little more quickly. Stop after a minute to check
that the mayonnaise is blending well. Make sure that the blender container is
not heating up. If this happens, you will have to stop for a while and remove
the lid to allow rapid cooling. Continue adding the oil until you see that the
well in the middle of the mayonnaise has closed up. At this stage, stop the
machine, remove the container and give it a shake until the air bubble trapped
inside bursts. Start the machine again and pour in more oil; you will see that
a small well has started to appear again. Add the oil slowly until the well
disappears or the machine begins to whine. Stop and shake the container again.
Keep doing this until the well no longer forms after shaking. You mayonnaise is
no ready. If you are satisfied with the consistency before this stage is
reached you can stop earlier. However, the more oil the eggs absorb, the longer
the mayonnaise will keep.
Hm... yes. I'm satisfied. |
Taste and adjust the seasoning, adding more lime juice and salt if necessary. Whisk them in either by hand in a bowl or by giving the mayonnaise another quick whirl in the blender.
A nice little kick for a ham-and-cheese sandwich! |
My Rating: 4/5 "I didn't even know you could MAKE mayonnaise! But you CAN! And this version has just a little tang to it - a little more flavor than you'd normally find in this condiment, and it makes all the difference. Very, very preferable to the stuff in the jar."
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