Mayonnaise
25.05.2015
It might not be the healthiest recipe, but a dollop of mayo is always better for you and tastier if you’ve made it yourself. Making mayonnaise does require a bit of patience and there’s always a bit of anxiety as to whether or not you have achieved the right consistency. My father would often make mayo himself, but it working out was never sure thing. After much trial and error, this is the ultimate recipe.
Prep time
+/- 20 min.
Portion
1 pot
Shelf life
1 week in the fridge
Supplies
mortar and pestle
immersion blender
Ingredients
+/- 20 min.
Portion
1 pot
Shelf life
1 week in the fridge
Supplies
mortar and pestle
immersion blender
Ingredients
3 cloves garlic
2 egg yolks
1 tbsp lemon juice
1 tsp powdered ginger
1 tsp mustard
sea salt and black pepper, to taste
200 ml rice oil
A dollop of mayo is always better for you and tastier if you’ve made it yourself.
Method
Finely crush and grind the garlic using a mortar and pestle and transfer to a glass measuring jug. Add the remaining ingredients, with the exception of the oil. Begin to blend using the immersion blender and add the oil drop by drop while the blender is running until the mixture has begun to thicken up. Once it has thickened, you can add the remaining oil a bit more quickly until it has all been incorporated. Bring to taste with salt and pepper. It makes a delicious addition to the asparagus sauce!
Finely crush and grind the garlic using a mortar and pestle and transfer to a glass measuring jug. Add the remaining ingredients, with the exception of the oil. Begin to blend using the immersion blender and add the oil drop by drop while the blender is running until the mixture has begun to thicken up. Once it has thickened, you can add the remaining oil a bit more quickly until it has all been incorporated. Bring to taste with salt and pepper. It makes a delicious addition to the asparagus sauce!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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