Contrary
to a lot of belief making your own mayonnaise isn’t too
difficult, as long as a few basic rules are followed. Here is
a very simple recipe that works every time:
Take 1 egg yolk, 1 tblsp vinegar or lemon juice, salt and sugar
and beat together until thickened, beat in 125 ml of salad oil
(in this method it is not necessary to dribble in the oil, it
can be added 1-2 tbs at a time. The seasoning that has been added
to the egg yolk prevents the sauce from curdling.) Season the
mayonaise with mustard if liked. Tip: if mayonnaise should ever
curdle from another recipe, then beat in an extra egg yolk.
Tartare sauce
This is made from mayonnaise, with chives, eggs, worcester sauce
and gherkins added. Tartare is usually eaten with fish, but also
tastes great with meat, vegetable and cheese dishes.
Remouladen
This is really a herb mayonnaise, chives, parsley, dill and cream
are added to mayonaise to make remouladen. It is very versatile
and goes really well with grilled meats and fish, hot cheese dishes
and shell fish.
Aioli mayonnaise
Aioli mayonnaise is a garlic mayonnaise. This mayonnaise tastes
great with grilled food and shell fish. You can determine just
how strong the taste of garlic should be by the amount you add
to the mayonnaise.
Mustard mayonnaise
Simply made with as much mustard as mayonnaise. You can add strong
mustard or weaker, whatever your taste dictates, this is also
great as a dip.
Ketchup mayonnaise
Made in the same way as mustard mayonnaise, only with ketchup,
you could try a spicy version of ketchup such as salsa
