Welcome to How to Cook an Egg, your one stop resource for all your Egg cooking needs. On this main page you'll find numerous recipes for cooking with eggs. In the future months i will be posting everything from dessert recipes, cake recipes and even cheesecake recipes, everything you will ever need for fantastic cooking without the price and bother of a cookbook.
However if you have more simplistic needs you can find complete instructions on cooking all the basic in the above pages. From scrambled eggs to fried eggs to baked eggs, Were not called How to Cook an Egg for no reason.

Thursday, 31 March 2011

How to Make Mayonnaise

Making your own mayonnaise is quite easy to do but many people are nervous about making it as it contains raw egg and that worries a lot of people. But if you are careful and not in too much of a rush the results can be great.
Quick tip: Make sure that the oils and the egg yolks are both at the same temperature, room temperature is best.

Makes 300 Ml / 10 fl oz
Preparation Time: 10 – 15 Minutes

Utensils you will need:

  • Mixing bowl
  • Electric hand mixer (to speed things along) or a balloon whisk works just as well if you don’t mind spending a bit longer preparing.
  • Measuring jug

Ingredients you will need:

  • 2 Eggs yolks
  • 1 Teaspoon of Dijon mustard
  • 1 Half teaspoon of salt
  • 300 ml / 10 fl oz of light olive oil
  • 2 Teaspoons of white wine vinegar
  • Pepper
  • Dash of lemon juice (this is optional)

Once you’ve got together all the ingredients and equipment listed above your ready to start preparing.
-          Step 1: Place the egg yolks, mustard and slat in to a mixing bowl and whist vigorously until thoroughly mixed.
-          Step 2: Pour the oil into a measuring jug and then slowly add it drop by drop to the mixture made previously making sure to continue whisking throughout. This is where it becomes easier with an electric whisk. Whisk continuously until the mixture begins to thicken then you can gradually add the oil in slightly larger quantities but make sure not to go to fast. Add the vinegar to help thin the mayonnaise and continue to add the oil until it is all used up.     
-          Step 3: Taste the mayonnaise and add pepper and salt if needed depending on your preferences. If the mayonnaise is too thick you can add a bit of boiling water to thin it out. And same goes for if its not got a sharp enough taste you can add a small amount of lemon juice. 
-          Step 4: Store the mayonnaise in the screw top jar and store in a refrigerator for at least a week to allow setting. DO NOT consume before this week is up.
Sometimes the mayonnaise will curdle but if this happens just start the whole process again and use the curdled mayonnaise as if it were the oil.

No comments:

Post a Comment