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Mayonnaise to make at home
I don't make my own mayonnaise very often. When I do, it's usually in emergency situations when I need some for a recipe, ran out of the store bought kind and did not have the time or inclination to go out and buy more.
When I make that homemade mayonnaise, I'm reminded again that it's not that difficult. I also become mesmerized by the fact that at some point in time, someone decided that blending raw egg yolks and oil could lead to something so inviting. I also wonder why the heck they called it mayonnaise?
Although there are a few theories on how it got that name, in John Ayto's book, An A Z of Food Drink, he writes it's now generally accepted, based on the early spelling mahonnaise, that the term literally means "of Mahon." That book goes on to say the sauce was so named to commemorate the taking of Port Mahon on the Spanish Island of Minorca in 1756.
That invasion was led by the Duc de Richelieu, a title in the French nobility that at that time was held by Armand de Vignerot du Plessis. In An A Z of Food Drink it says it's presumed that his personal chef or even the duke himself created this sauce.
Why did they make it with egg yolks and oil?
Well, according to notes by Frenchman Grimod de la Reynire, a bon vivant who wrote a series of culinary almanacs from 1803 to 1812, it's believed those taking part in the attack on Port Mahon were so low in supplies that they were reduced to eggs and oil.
The Oxford Companion to Food says as a French word mayonnaise, which means, "the sauce," first replica van cleef bracelet appeared in print in 1806. That book also notes that the English borrowed the word and its first recorded use was in the 1840s.
The method for making mayonnaise likely hasn't change a whole lot since it was first made. Place egg yolks in a bowl, and then very slowly whisk in oil until a thick, emulsified sauce is created. Flavouring that mayonnaise is a bit of Dijon mustard and something acidic, such as white wine vinegar and/or lemon juice, salt and sometimes white pepper, depending on whose recipe you're using.
These days, of course, instead of making van cleef bracelet fake mayonnaise by hand, you can also whip it up in a food processor.
Most often, a more neutral tasting type of oil is used for mayonnaise, such as peanut oil, vegetable oil or regular olive oil. These oils will give it richness, but not add too strong a taste that overpowers and negatively affects the flavour of what you make with the mayonnaise.
That said, stronger tasting oils, such as extra virgin olive oil, can still be used to make mayonnaise. But it's usually only done when you want that flavour profile, such as when making garlic rich aioli with the mayonnaise.
In Marie Simmons' award winning book, The Good Egg, she writes there's a slight risk of bacterial growth from sauces such as mayonnaise made with raw egg yolks. But she says they can be minimized if you observe safe handling practices and precautions.
Simmons says to use the freshest eggs you can get for mayonnaise. They should also have ultra clean shells, be crack free and be kept refrigerated. After the mayonnaise is made, it should be kept refrigerated and used within two days.
Simmons adds that you should never serve a sauce made with raw eggs to someone who is elderly, very young, pregnant or has a weakened immune system. You know you're buying this type of Marmite because it will have both French and English on the label.
Use this homemade version of the famous French sauce for sandwiches, salads and dressings, or alongside fish, such as salmon.
Set a damp tea towel on a work and nestle your mixing bowl in it. (This will prevent the bowl from sliding around when you make the mayonnaise.)
Place egg yolks and mustard in the bowl and whisk until blended.
Using a 1/4 tsp measure, while whisking constantly, gradually dribble and mix in the oil. Once you've added about 1/4 of the oil this way, you can gradually begin to very slowly drizzle in the remaining oil in a narrow stream.
Adding all of the oil will take a few minutes, but it's OK to take a break if needed to rest your arm as long as the mayonnaise is holding together. Once all the oil is added, mix in the lemon juice (and/or vinegar) and salt. Transfer mayonnaise to tight sealing container, cover and refrigerate until needed. Use mayonnaise within two days.
Eric's options: To make mayonnaise in a food processor, place egg yolks and mustard in its bowl and pulse until completely blended. With the machine running, slowly add the oil in a thin and narrow stream until a thick, emulsified mixture is created. Flavour mayonnaise with lemon juice (and/or vinegar) and salt. knock off van cleef and arpels bracelets Store and use as described above. His latest is The Great Rotisserie Chicken Cookbook (Appetite by Random House). His columns appear in the Life section Wednesday and Sunday.
I don't make my own mayonnaise very often. When I do, it's usually in emergency situations when I need some for a recipe, ran out of the store bought kind and did not have the time or inclination to go out and buy more.
When I make that homemade mayonnaise, I'm reminded again that it's not that difficult. I also become mesmerized by the fact that at some point in time, someone decided that blending raw egg yolks and oil could lead to something so inviting. I also wonder why the heck they called it mayonnaise?
Although there are a few theories on how it got that name, in John Ayto's book, An A Z of Food Drink, he writes it's now generally accepted, based on the early spelling mahonnaise, that the term literally means "of Mahon." That book goes on to say the sauce was so named to commemorate the taking of Port Mahon on the Spanish Island of Minorca in 1756.
That invasion was led by the Duc de Richelieu, a title in the French nobility that at that time was held by Armand de Vignerot du Plessis. In An A Z of Food Drink it says it's presumed that his personal chef or even the duke himself created this sauce.
Why did they make it with egg yolks and oil?
Well, according to notes by Frenchman Grimod de la Reynire, a bon vivant who wrote a series of culinary almanacs from 1803 to 1812, it's believed those taking part in the attack on Port Mahon were so low in supplies that they were reduced to eggs and oil.
The Oxford Companion to Food says as a French word mayonnaise, which means, "the sauce," first replica van cleef bracelet appeared in print in 1806. That book also notes that the English borrowed the word and its first recorded use was in the 1840s.
The method for making mayonnaise likely hasn't change a whole lot since it was first made. Place egg yolks in a bowl, and then very slowly whisk in oil until a thick, emulsified sauce is created. Flavouring that mayonnaise is a bit of Dijon mustard and something acidic, such as white wine vinegar and/or lemon juice, salt and sometimes white pepper, depending on whose recipe you're using.
These days, of course, instead of making van cleef bracelet fake mayonnaise by hand, you can also whip it up in a food processor.
Most often, a more neutral tasting type of oil is used for mayonnaise, such as peanut oil, vegetable oil or regular olive oil. These oils will give it richness, but not add too strong a taste that overpowers and negatively affects the flavour of what you make with the mayonnaise.
That said, stronger tasting oils, such as extra virgin olive oil, can still be used to make mayonnaise. But it's usually only done when you want that flavour profile, such as when making garlic rich aioli with the mayonnaise.
In Marie Simmons' award winning book, The Good Egg, she writes there's a slight risk of bacterial growth from sauces such as mayonnaise made with raw egg yolks. But she says they can be minimized if you observe safe handling practices and precautions.
Simmons says to use the freshest eggs you can get for mayonnaise. They should also have ultra clean shells, be crack free and be kept refrigerated. After the mayonnaise is made, it should be kept refrigerated and used within two days.
Simmons adds that you should never serve a sauce made with raw eggs to someone who is elderly, very young, pregnant or has a weakened immune system. You know you're buying this type of Marmite because it will have both French and English on the label.
Use this homemade version of the famous French sauce for sandwiches, salads and dressings, or alongside fish, such as salmon.
Set a damp tea towel on a work and nestle your mixing bowl in it. (This will prevent the bowl from sliding around when you make the mayonnaise.)
Place egg yolks and mustard in the bowl and whisk until blended.
Using a 1/4 tsp measure, while whisking constantly, gradually dribble and mix in the oil. Once you've added about 1/4 of the oil this way, you can gradually begin to very slowly drizzle in the remaining oil in a narrow stream.
Adding all of the oil will take a few minutes, but it's OK to take a break if needed to rest your arm as long as the mayonnaise is holding together. Once all the oil is added, mix in the lemon juice (and/or vinegar) and salt. Transfer mayonnaise to tight sealing container, cover and refrigerate until needed. Use mayonnaise within two days.
Eric's options: To make mayonnaise in a food processor, place egg yolks and mustard in its bowl and pulse until completely blended. With the machine running, slowly add the oil in a thin and narrow stream until a thick, emulsified mixture is created. Flavour mayonnaise with lemon juice (and/or vinegar) and salt. knock off van cleef and arpels bracelets Store and use as described above. His latest is The Great Rotisserie Chicken Cookbook (Appetite by Random House). His columns appear in the Life section Wednesday and Sunday.
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