Mayonnaise Recipes... from a *Real* French cookbook...going-away present for Mum b4 we came to Aus:)  

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7/19/2006 7:55 am

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6/5/2009 5:54 pm

Mayonnaise Recipes... from a *Real* French cookbook...going-away present for Mum b4 we came to Aus:)


Mayonnaise:

For each large egg yolk, count on 250ml of oil.
One dessert spoon of wine vinegar or lemon juice) per 250ml of oil.

In a bowl or deep soup plate, place one or two egg yolks, well rid of egg-white.
Season with salt, pepper, and some mustard, and several drops of wine vinegar (or lemon juice).
Mix well, then add, drop-by-drop, some oil (this must not be too cold), mixing steadily in the same direction.

Once the sauce has "taken", and that the ingredients are well mixed, drizzle the oil in.

If the mayonnaise becomes too thick while mixing, add some drops of vinegar.

Finish by adding the rest of the vinegar..

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Mayonnaise in a mixer:

1 whole egg. One coffee spoon of mustard, salt, pepper, 1 coffee spoon of lemon juice or vinegar, 200ml of oil.

Into the mixer add the eggs, mustard, salt, pepper, lemon juice/vinegar & switch on for several seconds, until you get a thick cream.
Add the oil,in several stages, each time turning on the mixer to get a thick cream.

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Economical Mayonnaise:

250ml milk, 250ml water, 60g flour, 1 dessert-spoon of vinegar, salt, pepper, 1 egg yolk, 1 soup-spoon of oil, chopped parsley.

Using some of the water, mix the flour into it. Boil the rest of the water and the milk, then slowly pour in the water/flour mixture.Simmer for
12-15 minutes, stirring constatntly, then add the vinegar, let simmer a bit more then allow to cool. Then add the beaten egg yolk, the oil, salt, pepper,
and parsley.

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