Trio of Mayo
I 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.
I 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!
Trio of Mayo
Makes 1 1/2 cups
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
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.
Peel the garlic and mice using a garlic mincer, add to the first bowl of mayo and use the immersion blender to combine.
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.
Add the chipotle paste or fine ground chilli to the third bowl of mayo and use the immersion blender to combine.