When it comes to making a yummy snack within minutes, then a mayo sandwich is the best option. Most of us tend to use the store bought mayonnaise, which i feel doesn't even come close to the yum taste of a homemade mayo.
In fact, a homemade mayo is better than a store bought mayo in many ways. First and foremost it tastes spectacular, which should be proof enough that a homemade mayo is the better option. But I'm sure you will not be satisfied with just that, so another important factor is that it costs a fraction to the price of a store bought mayo. And thirdly, most think that making mayo at home is a time taking process, but the recipe that i found in my new favourite show "Master chef - "Australia", i can make a jar full of Mayo in just about 15min. And most important of all, it doesn't contain any chemical preservatives and is made of all organic ingredients.
I'm so thank full for this recipe as i used to make mayo in the age old style, i.e., pouring in the oil drop by drop to help in emulsifying the oil n egg mixture. Anyway no more need to fret over the age old, time taking process that seems to test the patience of the best of us.Here given below is the easy-peasy quick and yummy Mayonnaise recipe.
All you need is a food processor or a mixer with a blender blade or even a hand blender. I prefer using a food processor.
Ingredients:
1 egg
2 tsp Dijon/Yellow mustard sauce
1 tbs white balsamic/synthetic vinegar or lemon juice
1 cup olive/vegetable oil
1 pinch salt
½ tsp sugar
Preparation:
For the mayonnaise, process eggs, mustard, vinegar, salt and sugar in a small food processor until creamy.
Add 1/4 of the oil to the egg mixture and process until slightly thicker.
Add the remaining oil in batches until the mayonnaise is thick and creamy or until you are satisfied with the consistency.
It can be stored in a jar in the fridge up to a month.
NOTE:
Some think that only the yolk is necessary for making mayonnaise, but adding the egg as a whole just adds to the volume and taste.
The mustard sauce and vinegar/lime juice are essential to making the mayonnaise as these are the emulsifying agents.
Initially the mixture appears to be too thin, but don't fret and just keep adding the oil as mentioned, and at the end of it, you will be sure to find a creamy thick consistency.
Just keep posted, and i will give you some real simple sandwich recipes that can be whipped up in a jiffy in my following posts.
In fact, a homemade mayo is better than a store bought mayo in many ways. First and foremost it tastes spectacular, which should be proof enough that a homemade mayo is the better option. But I'm sure you will not be satisfied with just that, so another important factor is that it costs a fraction to the price of a store bought mayo. And thirdly, most think that making mayo at home is a time taking process, but the recipe that i found in my new favourite show "Master chef - "Australia", i can make a jar full of Mayo in just about 15min. And most important of all, it doesn't contain any chemical preservatives and is made of all organic ingredients.
I'm so thank full for this recipe as i used to make mayo in the age old style, i.e., pouring in the oil drop by drop to help in emulsifying the oil n egg mixture. Anyway no more need to fret over the age old, time taking process that seems to test the patience of the best of us.Here given below is the easy-peasy quick and yummy Mayonnaise recipe.
All you need is a food processor or a mixer with a blender blade or even a hand blender. I prefer using a food processor.
Ingredients:
1 egg
2 tsp Dijon/Yellow mustard sauce
1 tbs white balsamic/synthetic vinegar or lemon juice
1 cup olive/vegetable oil
1 pinch salt
½ tsp sugar
Preparation:
For the mayonnaise, process eggs, mustard, vinegar, salt and sugar in a small food processor until creamy.
Add 1/4 of the oil to the egg mixture and process until slightly thicker.
Add the remaining oil in batches until the mayonnaise is thick and creamy or until you are satisfied with the consistency.
It can be stored in a jar in the fridge up to a month.
NOTE:
Some think that only the yolk is necessary for making mayonnaise, but adding the egg as a whole just adds to the volume and taste.
The mustard sauce and vinegar/lime juice are essential to making the mayonnaise as these are the emulsifying agents.
Initially the mixture appears to be too thin, but don't fret and just keep adding the oil as mentioned, and at the end of it, you will be sure to find a creamy thick consistency.
Just keep posted, and i will give you some real simple sandwich recipes that can be whipped up in a jiffy in my following posts.
For now i will share with you a few recipes for dips that can be made using mayonnaise.
Tartare sauce:
To a small cup of mayo, add a teaspoon of finely chopped up gherkins and spring onions.I prefer adding a little grated cheese too for an extra zing.
This dip is best served with fried fish.
Cocktail sauce:
To a small cup of mayo, add a tablespoon of tomato sauce and 1/2 teaspoon of tobasco sauce.Mix well.
This dip is best used for making prawn cocktails
Dip for Chips:
A quarter teaspoon of pepper and paprika powder mixed with a small cup of mayo,makes for a simple dip that is best served with potato wedges.
Garlic Mayo Dip:
Just a teaspoon of grated garlic and a pinch of salt added to a small cup of mayo makes for a great dip for fried chicken.
So all i can say for now is, keep experimenting with various ingredients to make some amazing dips and be the best party host ever...enjoy!!!!!!!!
I know my sis n her roommates love me for the jars of mayo i make for her to have at her hostel ! And i am sure they can vouch for the "Yum factor" ;-)
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