Post by Charlie on Feb 4, 2014 19:11:52 GMT
Egg and butter mayonnaise.
This is based on a French recipe and makes a softer taste than using olive oil. You need a good whisk or a strong arm for this but it is worth it. Trying to find a CSID safe mayonnaise in the Uk is near impossible but once you have the knack is so easy.
Caution: Do be aware though that it uses raw egg yolk so be careful in the very young or if you are pregnant. Use eggs from a reputable source. Contains dairy.
Butter mayonnaise by charliearnold, on Flickr
1. Stir the yolk of 2 eggs in a bowl.
2. Add a pinch of salt and pepper.
3. If you want more flavour add some mixed herbs or parsley or a large pinch of mustard powder.
4. Have ready 2 ounces of unsalted butter just barely melted over hot water or in the microwave.
5. Gradually add butter to egg little bit by little bit whilst whisking and stop as soon as it has reached the consistency of mayonnaise.
6. If you make it in advance and it goes a bit grainy stand the bowl inside another containing a little hot water and stir until it is smooth again.
This sauce can then be used on burgers, steaks, well any grilled meat or fish really, just season to taste with mint, parsley or another herb of your choice. Or squeeze in a hint of lemon.
Cooking tip: The trick is in the early whisking stages, don't add the butter too fast until it is beginning to turn then you can add the remainder. If you add it too fast it doesn't set as well. I make mine in a jug so that the whisks reach more of the mix. Then decant into a bowl to serve.
This is based on a French recipe and makes a softer taste than using olive oil. You need a good whisk or a strong arm for this but it is worth it. Trying to find a CSID safe mayonnaise in the Uk is near impossible but once you have the knack is so easy.
Caution: Do be aware though that it uses raw egg yolk so be careful in the very young or if you are pregnant. Use eggs from a reputable source. Contains dairy.
Butter mayonnaise by charliearnold, on Flickr
1. Stir the yolk of 2 eggs in a bowl.
2. Add a pinch of salt and pepper.
3. If you want more flavour add some mixed herbs or parsley or a large pinch of mustard powder.
4. Have ready 2 ounces of unsalted butter just barely melted over hot water or in the microwave.
5. Gradually add butter to egg little bit by little bit whilst whisking and stop as soon as it has reached the consistency of mayonnaise.
6. If you make it in advance and it goes a bit grainy stand the bowl inside another containing a little hot water and stir until it is smooth again.
This sauce can then be used on burgers, steaks, well any grilled meat or fish really, just season to taste with mint, parsley or another herb of your choice. Or squeeze in a hint of lemon.
Cooking tip: The trick is in the early whisking stages, don't add the butter too fast until it is beginning to turn then you can add the remainder. If you add it too fast it doesn't set as well. I make mine in a jug so that the whisks reach more of the mix. Then decant into a bowl to serve.