Annabel's Speedy Mayo
Thank you Annabel Langbein - this recipe rocks. I hadn't been able to buy the Mayo I normally use (the one brand that uses free range eggs) but found myself needing some to bring my Spicy Fish Tacos to life. Never made Mayo before as I always thought it was complicated...I know, pouring oil slowly just seemed a bit of a drag to me. Now, I'm never buying it again!
Ingredients
takes 5 mins
makes 1 ½ cups
Ingredients
takes 5 mins
makes 1 ½ cups
- 2 free range large eggs
- 3 - 5 tbsp lemon juice (I like mine zingy)
- 2 tsp dijon mustard, I've also used Bush Honey Mustard which is great if you want a bit of texture and mild honey like taste
- ½ tsp salt (I used Volcanic which has a unique taste & is packed with minerals)
- a good pinch of white pepper
- 1¼ cups neutral oil (I used Grapeseed)
- Place all ingredients in a narrow bowl or jug and whizz with a hand held or wand mixer (this is key – it won’t work in a food processor because it needs the speed of the wand to make it emulsify).
- It will thicken at once to create a creamy mayonnaise.
- Add ¼ cup more neutral oil if desired to create a thicker mayo or a little hot water to give a thinner consistency.
- Mayo will keep for up to 2 weeks in a jar in the fridge. Enjoy!
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