Wow. I hope everyone had a lovely solstice, christmas and general festive season, and/or whatever you celebrate. We’ve just returned from 10 days in Bright, Victoria, after Sydney-based christmas, new year and birthday celebrations, and I have about 1200 photos to download, and a huge pile of puku posts to write.
Before I start on the Alpine Food Blogging Marathon, a quick post on christmas. Down under, we – of course – celebrate our christmases in the heat of summer, and that may seem odd, crazy, un-christmassy, bizarre or unthinkable to you if you are used to a winter christmas, but you know what? I don’t care, because I’ve been celebrating my chrismasses with sun, blue skies, prawns, stonefruit, blackberries, the beach, the pool, the river, cherries, mangoes and avocadoes for nearly 30 years, and it freaking ROCKS!
before we went up to YLM and YLD’s place on the 24th I made mayonnaise to go with our christmas day seafood lunch (and in the ham and turkey sandwiches for the days after that)
I roughly was using Jamie Oliver’s mayo instructions, but less than half way through the oil pouring, I found the mixture at it’s max oil capacity – getting very jellyfied and about to split, so I added a lot more vinegar (Jamie only uses 1tbsp each vinegar and lemon juice!), and also some more lemon juice later. I could have simply stopped at the good consistency with half the oil, but I prefer less eggy taste (and, um, more mayo).
place 1 freerange/organic egg yolk and a good pinch of salt (and some mustard if you wish) about 6-8 (maybe more?) tablespoons of any style of white vinegar in a food processor or bowl and whizz/whisk well.
once egg-vinegar mix is creamy, begin slowly adding 500ml vegetable oil (I used grapeseed oil, you can replace up to half with olive oil, but 100% olive oil is way too strongly flavoured) in a slow and steady trickle, building to slow stream, while whizzing/whisking vigourously.
when all the oil is incorporated, add 2-3 very well crushed garlic cloves, a little pile of chopped capers, 1/2 the zest and all the juice of one lemon and some more salt and pepper to taste.
Mayo is really really really easy to make. don’t be afraid, and feel free to play with the flavourings (try wasabi, or basil, or chilli!) and also the consistency until it is right for you – as long as you continue to whizz/whisk, you should be fine adding more oil, more vinegar as you go, until you’re happy.
then go and make the most delicious sandwhich ever. and be even happier!
x x x x