Friday, February 27, 2009

in the series "make your own"...


... we are proud to present: the mayonnaise. Mirjam happened to mention the other day how that was one of her challenges in a sugarless world. and Isabelle decided she wanted some with her fries last night. which was fine, except we didn't have any. now you may not know this but i have recently instated a new policy that says 'thou shalt not go to the store for food if there is food in the house', i.e. if thou misseth an ingredient, thou must a) do without, b) make it from scratch from things thou haveth or c) replace it with something else. b) is most fun. hence: the mayonnaise. a few things i'd like to say based on my experience of this recipe:
- it says preparation time 5 minutes, cooking time 5 minutes. presumably, that's for people who have a blender. since i wasn't allowed to go and buy a blender at the store in order to not have to go to the store to buy mayonnaise, i had to do without. so make that 45 minutes of robust beating and complete wrist RSI.
- do not, i repeat do not use olive oil. especially not the expensive virgin kind. the flavour is overpowering, and so it's a waste of lovely oil and makes for weird-tasting mayonnaise (marc and i really liked it, but isabelle wouldn't touch it with a barge pole)
- reduce quantities. by as much as you can handle in terms of doing the maths and logistics (one quarter of an egg yolk, that's a tough one). we now have a fridge-full (new term for seriously big quantity) of lovely mayonnaise that will go bad within four days. and in passing, do any of you know any recipes involving mayonnaise?
- adding some mustard at the end makes it more like french-style mayonnaise. yum.
basically, it was really good. and i don't even like mayonnaise. which just goes to show.

5 comments:

Anonymous said...

Pasta salad! Tuna salad! We Americans love our mayonaise... x, sam

Mirjam said...

Ah, goed!
Ik ga 'm proberen....
Thanx!

Véronique said...

tuna salad. that's the one. oh, my man will be pleased...

Anonymous said...

Howdy there,

making mayonnaise yourself is great fun, and it's really easy too! Just go easy on the oil in the beginning (drops) and start thinking in terms of ladles and spoons later on, a bit like my career, really...

I think you have a point when you say standard mayonnaise is too sweet. I always think the Dutch put too much sugar in their food anyway, but it becomes even more of an issue when manufacturers start using artificial sweeteners, like they do with pickles and mayonnaise. Put the blasphemers on the right until we come up with something more effective than purgatory.

Here's an idea for using up your mayonnaise. Make a salmon salad! I have a really excellent recipe that involves a modest amount of mayonnaise, some red salmon (not really that exciting so far, is it?), two eggs, some gherkins, two small (really, it's only for the salad's texture, we don't want a stew) potatoes, finely chopped onions, a fair amount of lemon juice (crucial!) and a modest amount of pepper. There's really not a whole lot to say about this recipe other than that you shouldn't chop the ingredients too finely, and that you should not include more than half an onion (which should, unlike the other ingredients, be finely chopped). Add mayonnaise until the texture of the salad feels just right. About 2-3 table spoons should do the trick.

By the way, I use canned red salmon (John West), which is really quite good and has a bit of that tangy tuna flavour going for it. Take some time to take out all the fish bones and the vertebrae with a fork, though. I sometimes add a nice, fat slice of smoked salmon (sliced up) for the sake of flavour and presentation, but I really recommend using canned salmon as the main ingredient. It gives the salad a lot more punch.

Have fun with it, the fish would have wanted you to.

Cheers,

Damir

PS: Sam, how have you been? It's been like Ice Station Zebra around here without you and Véronique. Take care!

M.A. de said...

Hmmm... sounds very familiar. When Val made mayo, we ended up with about 3 litres. And when I made it, we ended up with about 3 litres of yellowish, guey fluid. I fooled myself into thinking it was salad dressing and it wasn't too bad in the end.