Trio of Mayo

two-loves-studio-trio-mayo1I have always bought mayonnaise. It is only since I have been with Matt that homemade mayonnaise has lived in our fridge. I put mayo in the too hard basket! But it is actually quite easy and requires few ingredients. Plus making your own means that you can control the subtle flavours like the tang from the mustard, lemon juice or vinegar and the amount of flavour the olive oil adds to the mix. Not to mention that there is no sugar, preservatives or additives to upset the balance. Perfecto!

I have been wanting to do a mayonnaise post for about 6 months now. I kinda feel like mayonnaise is a bit of a science and the balance of oil to egg is not to be messed with. Matt had challenged me to photograph the making of mayonnaise in a way that made it still look gourmet, I am yet to take this challenge, but I wanted to come up with a way to make a mayonnaise recipe my own and to make it fun.

So here it is – a trio of mayo, three-in-one, bang for your buck mayonnaise extravaganza that can compliment your dishes throughout the week.

two-loves-studio-trio-mayo2I have chosen, aioli, wasabi and chipotle to flavour this trio. We had sushi rolls with the wasabi and potato fries with the aioli and sweet potato fries with the chipotle. It is so on trend in Australia right now to serve a bowl of thick and crispy fries with a side of aioli (garlic mayo for those of you new to the term). Yum.

Just after I finished the shoot, I was cleaning up and noticed these spoons just off to the side. I had just bundled them after stirring the mayo and loved what I saw. I know – its my cutlery fetish.

It is really easy to make flavoured mayonnaise and whether you use pre-made or try your hand at making your own, you can use this recipe to make a three in one mayo display!

two-loves-studio-trio-mayo3

Trio of Mayo

Makes 1 1/2 cups

Ingredients

2 egg yolks
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
¾ teaspoon salt
¾ cup grapeseed oil
¾ cup olive oil

1 teaspoons wasabi
1 tablespoon chipotle chilli or paste
2 cloves garlic, roasted for 20 mins at 200C (400F) with skin on

Immersion blender

Directions

In a large jar, jug or container, place egg yolks, lemon juice, vinegar, mustard, salt, grapeseed oil and olive oil. Let the egg yolks settle to the bottom. Using an immersion blender, put it into the container with the immersion blender touching the bottom of the container. Pulse for 1 to 2 seconds at a time ensuring a pause between pulses. Once mayo starts to form at the bottom of the container, start to lengthen the pulses to 5 seconds. Do this three times then begin to move the blender around the container until the ingredients are combined and the consistency is thick and mayonnaise like.

Split the mayonnaise into three equal parts. You should have about 1 1/2 cups so each split should be ½ cup.

Aioli
Peel the garlic and mice using a garlic mincer, add to the first bowl of mayo and use the immersion blender to combine.

Wasabi Mayo
Place the mayo into a small bowl and stir with a spoon to loosen it up a little. Add half of the mayo to the second bowl and stir. Once combined, add the rest of the mayo and combine.

Chipotle Mayo
Add the chipotle paste or fine ground chilli to the third bowl of mayo and use the immersion blender to combine.

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15 thoughts on “Trio of Mayo

  1. I’m so impressed Rachel! I live in Holland, and this crap is slathered all over everything. I also toyed with the idea of making my own but it seemed super hard, like baking panettone , or finding a magical unicorn. I love the idea of adding chipotle or some other additive and controlling the texture. Thanks for de-mystifying this for me, and you’re right, the spoon pics are awesome!

    • Awesome! I am glad I am not the only one who found the idea of making mayo daunting. I have always liked mayo, but homemade is even better that I wouldn’t go back now. It is just so simple that we don’t need all that extra additives in it. I’d love to hear how you go making it. I tired my best to make the directions concise, yet easy to follow. Let me know if you have any feedback on them. Yes the spoons – I love it when things present themselves to me!

  2. That looks delicious and easy! I usually use plain mayo in other recipes, I guess I can just use the base recipe, right? Striking pictures Rach!

    • Yes you can absolutely use the base recipe and omit the steps where you divide and mix in the flavours. Matt has used this recipe in his (or your) famous potato salad recipe! Thanks Vera – I am loving the darker notes at the moment.

    • It really is simple! It just needed someone to show it some love. The Chipotle is to die for. We have been eating it with fries and I can’t get enough of it. I hope the directions are easy for you to follow and make sense. Let me know if you have any feedback on the directions when you make it.

  3. Challenge accepted! I too have always put mayo in the fiddly, too-hard basket but deluxe, handmade aioli is so finger-licking good that I think I’m really going to have to attempt this.

    The best aioli I’ve ever tasted comes from Flipside Burger Bar in North Fremantle. They make theirs on site with tons of roasted garlic. I always get extra sauce portions to keep in the fridge whenever I get a burger from there, but when I used to have an apartment close by, I used to just drop in and buy the aioli by itself to put on my steamed veg or with homemade wedges. The must have thought I was the crazy aoili lady when I walked out with $20 worth of little aioli tubs every couple of weeks… :P

    • Wow – this aioli sounds incredible. It would be awesome if you could replicate it and not pay that price tag. Play around with the garlic proportions and let me know what you think is best! Once you have made it a few times you will wonder why you ever thought it was hard. I am so glad that Matt introduced this to me. We will never buy mayo again. Let me know if you have any feedback on the recipe directions. I was trying to be concise yet informative so you get the results first time!

  4. Pingback: chargrilled chorizo cheeseburger | table twenty eight

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