DIY: 5 Minute Mayonnaise, three ways!

I’m sorry – it seems like an awful lot of my posts seem to be DIY this and DIY that. You’re probably wondering where is all butter, sugar and sprinkles gone. It’s all there and it isn’t for the lack of trying. Last week, I narrowed down a beautiful recipe for an angel food cake that didn’t need cake flour, which is akin to finding a needle in a haystack, people. Let’s just say it definitely didn’t taste angelic. I had used up 6 egg whites and had the yolks staring at me. I took a deep breath and finally dug out the mayonnaise recipe I’ve been wanting to try. With the Rocky theme song playing in my head and telling myself all kinds of motivational things, I finally began.

Turns out, as with all of my “rational” fears, it was really easy and super friendly. All you need is a large bowl, a hand-held mixer (because unless you’re making a large batch you don’t need to dig out the big guns) or a whisk and some simple seasoning. I didn’t want to use all 6 yolks in one so I split them in 3 varieties instead. Obviously, it’s preservative free and keeps for much lesser time than store bought but the texture is the real winner – it is velvet! It’s also shinier and tastes so much better. Because I was in control of the oil content, I knew it’s way healthier too. This is a very domestic goddess way to use up leftover yolks.

The only thing you need to be cautious about as such is pouring the oil in a steady stream or drop by drop. While the entire thing whips up in 5 – 8 minutes, the initial process is a little slow. Once the yolks change color and seem fluffier and more gelatinous, that’s when you can pour in larger glugs of oil. Of course, it’s always recommended to keep everything within arms length because it’s a super quick recipe. For contingency, have a large bowl topped with some ice. In case the egg starts to split, you can try salvaging it by beating it over an ice-bath. But honestly, as long as you’re doing the oil pouring correctly, it will be fine. I tried it with the hand-held mixer and with a large whisk and somehow, with the whisk it was runnier. The mixer produced a more fluffy one – but perhaps that’s just me. I’d use the whisk method for making some mayonnaise for dipping or salad dressing and perhaps use the other one for spreads, etc. In the name of research, we gulped down the sriracha mayonnaise with some sweet potato fries and spread some roasted garlic mayonnaise on Jalapeno burgers too. But more on that soon.

5 Minute Mayonnaise, Three Ways

Yields: About 200 g

Source: Method adapted from The Kitchn

Original Mayonnaise

2 egg yolks

1 cup flavorless oil, such as groundnut or sunflower (I used Saffola)

1/4 – 1/2 tsp dijon mustard

1/2 tsp salt

1/2 tsp freshly ground pepper

1. Pour oil into a measuring cup and prepare condiments within arms reach.

2. In a large bowl, add yolks and using a handheld mixer, whisk for about 2 minutes till the yolks are pale. With the machine running, add a little drop of oil and continue to whisk. Slowly, keep adding oil in small additions till the mixture appears fluffier and more gelatinous. Then, add oil in larger additions and reduce the speed. Season and pour into an airtight container and store in the refrigerator.

Sriracha Mayonnaise

2 egg yolks

1 cup flavorless oil, such as groundnut or sunflower (I used Saffola)

1/2 tsp salt

1/2 tsp freshly ground pepper

2 – 3 tbs sriracha sauce (depending on how hot you like it)

1. Pour oil into a measuring cup and prepare condiments within arms reach.

2. In a large bowl, add yolks and using a handheld mixer, whisk for about 2 minutes till the yolks are pale. With the machine running, add a little drop of oil and continue to whisk. Slowly, keep adding oil in small additions till the mixture appears fluffier and more gelatinous. Then, add oil in larger additions and reduce the speed. After all the oil has been added, turn off the mixer and add sriracha sauce and seasoning. Taste test, adding more if necessary and fold it in lightly with the help of a spatula. Store in an airtight container in the refrigerator.

Roasted Garlic Mayonnaise

2 egg yolks

1 cup flavorless oil, such as groundnut or sunflower (I used Saffola)

1/2 tsp salt

1/2 tsp freshly ground pepper

1 small head of garlic

1. Preheat the oven to 200 deg c. Line a cookie tray with a silicon mat.

2. Cut off a small tip of the garlic head and wrap it up in foil. Once the oven is hot enough, place garlic on the tray and let it bake for 30 – 40 minutes until fragrant. It should be lightly golden brown from the top. Let it cool and separate the cloves, removing the flesh from inside by lightly pressing them.

3. Pour oil into a measuring cup and prepare condiments within arms reach.

4. In a large bowl, add yolks and using a handheld mixer, whisk for about 2 minutes till the yolks are pale. With the machine running, add a little drop of oil and continue to whisk. Slowly, keep adding oil in small additions till the mixture appears fluffier and more gelatinous. Then, add oil in larger additions and reduce the speed. After all the oil has been added, turn off the mixer and add roasted garlic mixture, along with the seasonings. Taste test, adding more seasoning if necessary. Refrigerate in an airtight container up to a week.

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One response to “DIY: 5 Minute Mayonnaise, three ways!

  1. Pingback: Best of 2013 | The Vanilla Bean·

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