It is so easy and cheap to go out and buy what you need ready made, so do we really need to make our own? Of course we do, not only because it tastes better but also because you control the ingredients and their freshness! So here are my first “how to …”
How to…make mayonnaise!
To make about 300ml you will need:
- 2 free range egg yolks (save the egg whites for the meringue you will make with the “how to” below!)
- ½ tsp Dijon mustard
- ½ – 1 tbsp white wine vinegar
- 290 ml light olive oil (or half light olive oil half vegetable oil)
- squeeze of lemon juice
- Whisk the egg yolks with the mustard, vinegar and a good pinch of salt and pepper until smooth.
- Keep whisking while pouring in the oil in a slow stream. Don’t add too much too quickly or it will split or stay runny. It will thicken as you whisk in more oil. If it starts to look a bit greasy add a splash of water and keep whisking.
- Once all the oil is whisked in, taste the mayo and squeeze in a little lemon juice.
- The consistency should be thick and glossy and thickly coat the back of a spoon, cover with clingfilm and chill until needed.
If you want aioli add 2 finely crushed garlic cloves at the start of the recipe.
More lemony? Then replace the vinegar in step 1 with lemon juice and add the finely grated zest of 1 lemon
Marie rose sauce for prawn cocktail? Mix the mayo with a squirt of tomato ketchup, add slowly to get the colour and taste you like and add a dash of Tabasco – and you can add a bit of brandy if just for adults!
How to…make meringues!
- 1 part egg white to 1.5 parts caster sugar
- Weigh your two egg whites left over from your mayo and then measure out 1.5 times the weight of caster sugar.
- Using an electric mixer, whisk the egg whites in a very clean bowl (preferably metal or glass for best results) and whisk until it forms stiff peaks and start to look “dry”.
- Continue whisking and gradually add the sugar until smooth and glossy.Pipe or simply use a spoon to make individual nests on baking paper on a baking tray and bake at 110°/90° fan for 1 ¼ or 1 ½ hours until crisp. Switch off the oven and leave the meringues in there to cool.
- Fill with a mix of whipped cream and natural yogurt and top with fresh mango, or any other fresh fruit.
Make my ghosts with your kids! Never mind if it’s not Halloween! Paint on faces with melted chocolate.
How to.. by Alison Korter-Lacki, November 2015