Mayonnaise in 60 seconds (video recipe)
I first read about the incredibly simple immersion blender/hand-held blender mayonnaise over at Delicious Days almost two years ago (read here), but didn't try this method ourselves until a few months ago. We're certainly not looking back into the traditional "whisk until your arm hurts/add oil one drop at a time" method soon. Here's why:
The video has the recipe in Estonian, but here's all you need:
1 whole organic egg (M or L)
1 tsp (Dijon) mustard
1 Tbsp lemon juice or white wine vinegar or apple cider vinegar (I used lemon juice)
salt and freshly ground black pepper
250 ml (a cup) of oil (NOT extra-virgin olive oil*; I used rapeseed oil)
ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE; YOU NEED AN IMMERSION BLENDER/HAND-HELD BLENDER FOR THIS METHOD
Place all the ingredients in a high beaker (I used a glass jar, simply because it was more photogenic than my old battered plastic beaker :)) in the order given above. Place the top of the immersion blender over the egg, and hold the ON-button. Once you see the streaks of mayonnaise appearing at the bottom of the glass/beaker, slowly start moving the blender upwards, until you've got a beautiful mayonnaise.
Season to taste and serve at once.
Keeps in the fridge for a day or two, but best eaten on the day it's made. After all, it's all natural and fresh.
* Nicole uses sunflower oil, and she helpfully refers to Cook's Illustrated (March/April 2009) in her pesto blog post:
Extra-virgin olive oil contains bitter tasting polyphenols coated by fatty acids, which prevent them from dispersing. If the oil is emulsified in a food processor, these polyphenols get squeezed out and the liquid mix turns bitter.
SO, are you a convert yet? What's your favourite brand of shop-bought mayonnaise? If you make your own, what's your favourite method/recipe? Sumber http://nami-nami.blogspot.com/
The video has the recipe in Estonian, but here's all you need:
1 whole organic egg (M or L)
1 tsp (Dijon) mustard
1 Tbsp lemon juice or white wine vinegar or apple cider vinegar (I used lemon juice)
salt and freshly ground black pepper
250 ml (a cup) of oil (NOT extra-virgin olive oil*; I used rapeseed oil)
ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE; YOU NEED AN IMMERSION BLENDER/HAND-HELD BLENDER FOR THIS METHOD
Place all the ingredients in a high beaker (I used a glass jar, simply because it was more photogenic than my old battered plastic beaker :)) in the order given above. Place the top of the immersion blender over the egg, and hold the ON-button. Once you see the streaks of mayonnaise appearing at the bottom of the glass/beaker, slowly start moving the blender upwards, until you've got a beautiful mayonnaise.
Season to taste and serve at once.
Keeps in the fridge for a day or two, but best eaten on the day it's made. After all, it's all natural and fresh.
* Nicole uses sunflower oil, and she helpfully refers to Cook's Illustrated (March/April 2009) in her pesto blog post:
Extra-virgin olive oil contains bitter tasting polyphenols coated by fatty acids, which prevent them from dispersing. If the oil is emulsified in a food processor, these polyphenols get squeezed out and the liquid mix turns bitter.
SO, are you a convert yet? What's your favourite brand of shop-bought mayonnaise? If you make your own, what's your favourite method/recipe? Sumber http://nami-nami.blogspot.com/
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