13 December 2007
LEMON MAYONNAISE - a golden bowl of sunshine
Beat in the following order until desired taste and consistency is acquired:
4 yolks of Swampy Marsh's free range eggs, from hens who rummage at their leisure in paddocks in Warrnambool, Victoria.
Third of a teaspoon of Keens powdered mustard
A splash of tarragon vinegar
A thin stream of light olive oil
A thin stream of Extra Virgin Olive oil
Salt & white pepper to taste
A thin stream of Lemon Cold Pressed Extra Virgin Olive Oil from The Olive Grove, Mc Claren Vale, South Australia
Mix velvety Lemon Mayonnaise with boiled locally grown, new season's Trent potatoes, capers and a chiffonade of parsley; season. Serve with floured, pan seared fish or a rare Black Welsh Porterhouse steak, horseradish, watercress and chargrilled asparagus.
Serve the next day with hot griddle cakes made with Swiss Brown Mushrooms, spinach, a fine dice of onion and Katanji lamb Kabana, fresh garden herbs, topped with crisp Gypsy Pig, Saddleback free range streaky bacon.
Use remaining egg whites to make a Dark Chilli Chocolate and Cointreau Souffle to taunt your neighbours with the smell.
Labels: eggs, produce, Recipe, salad dressing
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sticky, does my obsession with rinsing things affect the ability of my mayonnaise to thicken?
bugger your neighbours, you're taunting MOI with the description!!!
Grocer what are you rinsing?
This is all made in the one bowl there is no rinsing of whisks in between. The key is to keep a thin and constant stream of olive oil going into the bowl whilst beating. Don't pour then beat. Pour and beat at the same time. I use an electric hand beater and it thickens within minutes.
As always, the fresher the eggs, the better the result.
Where you need to be pedantic about cleanliness of the bowl and whisks is in beating your egg whites until stiff for the souffle.
i rinse just about everything before i use it.
got the thin stream thing happening and using a whisk.
same bowl. same whisk. i just often rinse things at the start.
(put it down to OCD!!!)
Shouldn't be an issue then. They don't even have to be dry for mayo, unlike egg whites/meringue. Until I've read up some more on food science I can only presume that it's your eggs yolks not giving you the desired result.
that or my trepidation with oil
so nice to see people making mayonnaise at home. I've never made it with lemon but it sounds delightful. I think I'll try it with some meyer lemons soon. Thanks for the post.
A revelation. Aside from doing things in the right order, the thickness of your mayonnaise is also dependent on the viscosity of your oil.
I made a batch recently using just extra light olive oil, but it didn't thicken much further than a thickened pouring cream, so I added some extra virgin olive oil and it immediately started to thicken. I kept drizzling it in until I got it just right.
I've also tried using the food processor, but the result wasn't as good as using the electric hand beaters.
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