Mayonnaise bases

Mayonnaise bases

By
From
A Year In My Kitchen

Mayonnaise bases work in a similar way to flavoured yoghurts. They round out and complete dishes, adding a complexity to the final flavour. A variety of ingredients can be added to a mayonnaise to make it compatible to what you are cooking, including roasted ground almonds and other nuts, saffron, rosemary, garlic, lemon zest, anchovy, basil oil, even puréed roasted tomatoes. These mayonnaise bases work particularly well with the more Mediterranean flavours of tomato-based dishes. The purest mayonnaise base of all is simply enhanced with lemon juice and zest. This works beautifully with crab, white fish, shellfish and any of the really glorious summer vegetables such as asparagus, broad beans and peas.

I use only extra virgin olive oil when making mayonnaise, but if you find the flavour too intense, substitute half the quantity with sunflower oil. Using a food processor is an almost full proof method. The only trick is to pour the oil really slowly – too quickly and the mayonnaise may split. This is the basic recipe. Of course, you can create many different flavoured mayonnaises. Just remember to add the extra ingredients at the beginning with your egg yolks.

Ingredients

Quantity Ingredient
3 organic free-range egg yolks
1 lemon, juiced
2 teaspoons dijon mustard
sea salt
freshly ground black pepper
200ml extra virgin olive oil

Method

  1. Place the egg yolks in a food processor and add the lemon juice, mustard and a good pinch each of salt and pepper. Whiz briefly to combine. Pour the extra virgin olive oil into a jug and then, with the motor running, pour it slowly through the funnel in a fine stream until it is all incorporated and the mayonnaise is emulsified.
  2. If the mayonnaise splits, it can usually be rectified by adding 1 tbsp warm water, then incorporating the rest of the oil. If this fails, pour the split mixture into a jug. Wash and dry the food processor, add a further egg yolk and with the motor running, drip the split mixture in just as if it were the oil, then incorporate the remaining oil.

Note

  • For saffron mayonnaise, I infuse 15–20 saffron threads in 1–2 tbsp hot water for 10 minutes, then add the saffron and infused liquor right at the start.

    To make aïoli, I simply add 3 finely puréed garlic cloves at the beginning, with the mustard and lemon juice.
Tags:
seasonal
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