Vegetarian recipes Mayonnaise recipe

Comments

1. I made mayonnaise every day for years, as do many chefs and Belgian housewives. The bowl and the whisk (preferably a balloon whisk) need to be very clean and above all free from grease. Start the oil a drop at a time: as it starts to thicken you can speed up. If it "splits" (separates), save it in another container, wash and dry the bowl thoroughly and start over, with another yolk adding oil VERY SLOWLY until it thickens; then add the split mayonnaise again, very slowly. The food processor method is quicker and pretty much fool-proof but it incorporates less air so the result is heavier. You can use all sorts of oil, according to what you want the mayonnaise for. Groundnut oil is good for a blander but rich taste or to cut a highly-flavoured olive oil. Remember that home-made mayonnaise CONTAINS RAW EGG. Don't keep it too long (3 days is enough, in the fridge of course). Don't serve it to tiny tots or the frail and elderly.

   Posted by Philip Gibbons on 23/08/2009 09:14:00

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2. Dont'now what the fuss is about! Works fine for me, pouring the oil is OK and the result is good tasting Mayo.Tweaking it with combination vinegar/lemon juice is good, so too is introducing fresh garlic. I agree "user error" spoilt the others.

   Posted by MikeB on 08/06/2009 00:54:38

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3. I used this recipe and it's fine... I have no idea what the others are complaining for, must just be 'user error' I also added 3 crushed garlic cloves, perfect!

   Posted by plonsdale on 30/05/2009 13:45:01

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4. I made this in a food Processor. After making this Mayo with Rapeseed oil, i did a taste test with some Hellmann's Mayo and was struck by the amount of salt in Hellmanns. I added a little more salt to mine and it tasted great.

   Posted by mick g on 22/04/2009 21:50:12

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5. This is a not how you make mayonnaise! It will never work..Have a look elsewhere and you will read add the oil a drop at a time. If it doesn't start right it'll never work.

   Posted by daniel on 05/04/2009 12:10:53

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6. This recipe will not work. My wife and I tried it and ended up with an oily yellow liquid, so I started reading other recipes and explanations of what mayonnaise is. In order for the oil to emulsify it needs to contact the lemon juice, which uses the egg yolk as a stabilizer. So in this recipe where you simply mix the oil with the egg and seasoning, there is no emulsion produced. Channel 4 owes me 2 eggs and some oil.

   Posted by Chris on 02/04/2009 16:39:21

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7. I use half vinegar and half lemon juice in mine. When using the food processor or blender I have been known to thrown a couple cloves of garlic in or omitt the vinegar and make a wonderful lemony mayonnaise. Mayonnaise is a great base for other flavors.

   Posted by Jeff LaFollette on 18/11/2008 22:43:45

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