Mayonnaise is one of the five French "mother sauces", which means that is it the basis for a range of other sauces including garlic mayonnaise or "aioli"
You will need:
- 1 egg
- 1 cup olive oil
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- a whisk, an electric hand whisk, a blender, mixer or food processor.
Good to know:
Mayonnaise is an emulsion (a mixture of two different liquids that do not usually combine together and they tend to separate immediately).
1. Beat the egg.
2. Continue whisking and slowly add small drops of oil, one at a time. If the oil is added too quickly, the two liquids will just separate.
3. The mixture will beging to emulsify, or thicken. Keep whisking!
4. Once thickening, you can add the rest of the oil a little faster.
5. Once all the oil has been whisked in, stir in lemon juice .and Dijon.
Bonus step: To make garlic mayonnaise (aïoli) add a clove of crushed garlic. Yum!
Serve with fish, roasted or grilled meats, over salads or an sandwiches. Okay, serve it pretty much anywhere.
You will need:
- 1 egg
- 1 cup olive oil
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- a whisk, an electric hand whisk, a blender, mixer or food processor.
Good to know:
Mayonnaise is an emulsion (a mixture of two different liquids that do not usually combine together and they tend to separate immediately).
1. Beat the egg.
2. Continue whisking and slowly add small drops of oil, one at a time. If the oil is added too quickly, the two liquids will just separate.
3. The mixture will beging to emulsify, or thicken. Keep whisking!
4. Once thickening, you can add the rest of the oil a little faster.
5. Once all the oil has been whisked in, stir in lemon juice .and Dijon.
Bonus step: To make garlic mayonnaise (aïoli) add a clove of crushed garlic. Yum!
Serve with fish, roasted or grilled meats, over salads or an sandwiches. Okay, serve it pretty much anywhere.
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