Mayonnaise, quick & easy

Here in ’sunny Queensland’, today, it is raining heavily. Well it has been raining for the last week and the weather bureau claim that it’s here for some time.

Anyway I had to go out and grab a few things from the shops. I have a small but handy shopping area nearby so I decided to go there, not to be out in the bad weather for long.

After searching for my products I found some Sushi Mayonnaise which was on my list. I can here you say what does a chef need to buy mayonnaise for?

Well this Sushi Mayonnaise I find very useful, It comes in a plastic squeeze bottle with a star shape opening for decorative piping. It is tasty and best of all you don’t need to keep it in the fridge, like you do with fresh mayonnaise.

Back to my shopping trip, well I did find my Sushi Mayonnaise, but at what cost an unbelievable $ 8.50. I almost fell over, & after contemplating whether I would take it, I decided to make the effort and drive into town to our larger supermarket.

This proved to be a waist of time as they had the sign”temporarily out of stock”. By the way, their price $ 3.89. Oh well it looks like I will make some myself, not a huge task anyway and well it would make a good post for the blog.

Here we are then.

Mayonnaise.

• 3 eggs
• 1 tbsp mustard
• 500ml oil
• 50ml vinegar
• salt & pepper

Now to make mayonnaise you traditionally use egg yolk only. For this recipe and all my Mayonnaise sauces I use Whole eggs. I find it a waste not to use the white, lets be honest, who finds a use for the whites, they end up in the fridge for a few days then out they go.

The key to the mayonnaise is the mustard. This helps to bind the egg with the oil. In this recipe I use American mustard, you can use any mild mustard.

I have used sunflower oil as that is what I had, but again you can you vegetable or canola or what ever your choice is. I do however find that olive oil is too over powering. The vinegar that I use is white wine vinegar.

As you can see I used a stick blender. I find then extremely useful in the kitchen, and ideal for small amounts of mayonnaise or whipped cream for example.