Filippo Berio Mayonnaise
Makes 220ml
2 large egg yolk
1 tea spoon ready made Dijon mustard
Salt and freshly ground pepper to taste
Pinch of sugar to taste
½ tbsp fresh lemon juice or white wine vinegar
150ml/1/4 pint Filippo Berio Olive Oil
Method:
- Put the egg yolk, mustard, seasoning, sugar and half the lemon juice into a bowl.
- Whisk thoroughly until everything is fully blended, then very slowly whisk in the olive oil a drop at a time. If the mayonnaise gets too thick add the remaining lemon juice.
- Season to taste and keep in a sterilised clean jar for up to 2-3 days in the fridge.
Speedy Blender Method:
Put the egg yolks, seasoning and half the lemon juice into a blender or food processor and blend well. Gradually
add the oil through the funnel in the lid onto the rotating blades until thick. Add the remaining lemon juice and season to taste.
Flavourings:
To the basic mixture add one of the following:
- Blue Cheese Dressing - add 75g/3oz rindless crumbled blue veined cheese, 150ml/1/4 pint soured cream or thick natural Greek yoghurt and 1/2-1 tsp crushed garlic. Season to taste.
- Tartare Sauce - Add a little freshly chopped tarragon and parsley, 2 tsp each of finely chopped drained capers and gherkins and a little extra lemon juice. Cover and chill well for 1-2 hours in the fridge.
- Prawn Cocktail Dressing - add 2-3 tbsp tomato sauce and a few drops of anchovy essence or Worcestershire sauce.
- Curry Sauce - fold in 1-2 tbsp curry paste to the strength you like.
Other Uses:
Use the basic mayonnaise as a dip for crudities and add flavourings
Tips on making perfect mayonnaise:
- Have ingredients at room temperature.
- If the mixture is too thick, simply add a little warm water, single cream or extra lemon juice.
- If the mayonnaise curdles, whisk all the ingredients into another egg yolk whisking briskly all the time.
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