Home-made mayonnaise
It is very important that all the ingredients are at room temperature. Use a clean glass jar.
- Beat 2 egg yolks, a pinch of salt, 5ml Dijon mustard and 15ml lemon juice with an electric hand mixer until it thickens. If you have lots of energy, you can do it by hand. The mixture will look lighter because it has now formed an emulsion.
- Add half of 300 ml of oil drop by drop to the egg mixture while beating until the mixture thickens and forms an emulsion. Add the rest of the oil a little faster – add a tablespoon at a time while whisking. Beat until thick and shiny. You can add a drop of lemon juice if the sauce cannot absorb all the oil. It will dilute the sauce slightly.
Tips
- Keep the mayonnaise in the fridge and use within four to five days.
- Remember, home-made mayonnaise contains raw egg; pregnant women and little children should avoid it.
- Oil with strong flavours, such as olive oil, is not suitable for mayonnaise because the smell is too dominant. You can add a tablespoon or two at the end.
- Put a damp cloth under the mixing bowl while whisking so that the bowl sits firmly on the working surface.
- It seems to be difficult to add the oil drop by drop, but it is extremely necessary. If you add it too quickly, the mayonnaise will separate. *If the mayonnaise separates: Start with a new egg yolk in a clean bowl. Add the previous mayonnaise mixture a little bit at a time (as you add the oil) and beat well. Add the rest of the oil as explained.
- Season basic mayonnaise with lemon or lime, wasabi or a pinch of chilli flakes.
Chips with a difference
Chips need not be greasy or unhealthy. Use vegetables such as beetroot, leeks and butternut to make chips. Do not serve with tomato sauce. Serve with dips and flavoured salt.
- Parmesan and butternut chips. Cut a peeled butternut in thin slices. Mix with ¹/³ k melted butter, 1 c grated parmesan and a few twigs of fresh thyme. Flavour with salt and black pepper. Bake for 20 min. At 200 ° C until golden brown.
- Cut root vegetables such as leeks, beetroot, sweet potatoes and carrots into thin slices. Deep fry until golden brown and brittle. Season with salt.
- Deep fry thin slices of eggplant until golden brown. Season with salt and ground black pepper and serve with Greek yogurt and a slice of lemon.
- You can also flavour vegetable chips with chilli flakes, lemon peel, crushed coriander seed, smoked paprika, or herbs like rosemary and thyme.
