Once you’ve mastered the
incredibly easy generic recipe for mayo you can make up a large jar of the plain stuff and keep it in the fridge for a week, over which period you can take out spoonfuls and flavour according to your daily whim. This avoids you filling your fridge with a vat of, perhaps rather niche, anchovy flavoured mayo. You could flavour your mayo by adding
extra lemon juice and zest for a lemon mayo, chopped olives for a (you guessed
it) olive mayo, substituting the lemon juice for lime juice and adding some
zest for a lime mayo, adding a large dollop of extra Dijon or wholegrain for a
mustard mayo, or blitzing in watercress, garlic, capers, gherkins, truffle,
anchovy paste…the list is near endless.
Whatever combo you try the resulting gloopy, creamy mixture will liven
up each and every meal. For
example, I once made a sarnie for my brother-in-law after he had had a weekend
partying in London and was about jump on the train home. It took minutes to make but my
wonderful brother-in-law raved about it for weeks after. The secret? Homemade lemon mayo. I spread it on a fresh white baguette and topped it with peppered mackerel and watercress. A jar of shop bought gunk would have wrecked the whole affair.
Finally, using organic free range eggs produces a proper sunshine yellow mayo which begs the question - why is the mass produced stuff bright white? Hopefully after trying this fantastically easy recipe you'll never buy the preservative packed gloop again.
Ingredients (makes about 375 ml)
3 free range organic egg yolks
2 tsp Dijon
mustard
1 tbsp lemon juice
300 ml olive oil
Method
1. Pop everything bar the oil in a blender and pulse to
combine.
2. Slowly and with the motor running pour in the olive oil
in a thin stream until it is combined and emulsified.
3. Thin the mayo by mixing in a tsp or two of boiling water.
Store in a covered jar in the fridge for up to a week. Delicious.
These mayo combinations are simply delicious! They guarantee an unforgettable sandwich! STx
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