Mayonnaise Have Seen The Glory
Post film festival some measure of unhurried normality is returning to the life of a part-time rural IT consultant. At lunchtime today I found myself sadly out of mayonnaise. On impulse I decided that I'd make my own - something not done in years. Ten minutes of merrily beating egg yolk, vinegar, mustard, olive oil and seasoning later, I was pleasantly surprised to find I'd confected something that actually tasted, deliciously, of its proper ingredients - quite unlike the additive-packed jelly that slithers out of jars. More slow food please .
posted by Nick at 7:03 pm
4 Comments:
Excellent work.... Sounds delicious.
Mental note, must get hens again, except that due to bird flu fears there not allowed outside or in contact with wild birds here..... Which rather spoils it really......
VL: thanks - btw, you'll be pleased to hear that the boys brought the beer home again from the Bitter End last night . . .
The only trouble with making mayonnaise is that you end up with a fair bit of it and because it does NOT have permitted stabilisers guar gum & e numbers in it, it tends to separate before you have got around to finishing it, esp in filthy cold weather when you aren't feeling salady. But if you take some of the mayo and add finely grated garlic, tabasco or similar, and maybe a touch of parsley and anchovy, you will have something very like aioli -- and a dollop of it cheers up a bowl of soup or a simple pasta dish no end. Or even scrambled eggs.
Yum! A dollop please.
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