Popular Posts

  • Butternut squash & tarragon soup
    6 tbsp Butter 6 medium Onions (finely chopped) 3 Leeks (finely sliced) 1 head Ce...
  • Ribolata
    500g cannellini beans (cooked) 2 bunches flat parsley (picked) 8 cloves garlic (crushed) 2 heads celery (sliced) 900g carrots (diced) 8 red...
  • my dessert link
    recipeaseasyas123.wordpress.com/
  • Mulled wine (tastes like Christmas in a glass)
    3 blades Mace 1 stick Cinnamon 4 Cloves 1 pinch Grated nutmeg 1 small ...
  • Spatzelli
    Ingredients 200g flour 1 pinch salt 1 dash olive oil 1 egg 150ml milk Method 1         Combine all the ingredients to a paste. 2      ...
  • Cataplana de mariscos
    3 lt Clams, cockles, mussels & razor clams 2 large Onions (finely chopped) 100 ml Olive oil ...
  • Chocolate cheese cake.
    1pkt Crushed digestive biscuits 25g Butter 25g Chocolate 500g cream cheese 200g Sugar 4 Egg yolks 5 Egg whites 300g Dark chocolate 250ml Dou...
  • Spanish baked eggs & chorizo
    230g Serrano ham (finely sliced) 230g Cooking chorizo (roughly chopped) 2 Onions (finely chopped...
  • Langoustine cream sauce
    Ingredients 2 kg Langoustine shells 2 heads Fennel (fine sliced) 3 Onions (fine sliced) ...
  • Sardalaise potatoes
    Ingredients 3 kg Potatoes (boiled in their jackets) 2 Onions (fine sliced) 1 bunch Thyme (picke...

Tuesday, 5 April 2011

Mayonnaise


9
Egg yolks
3 tsp
Dijon mustard
1½ tsp
Salt
150 ml
Lemon juice
675 ml
Olive oil
675 ml
Vegetable oil















Method


1.      Place the egg yolks, mustard, salt & lemon juice in a food processor & blend for 10 seconds.
2.      While the processor is still running slowly pour in the oil in a slow steady stream until the mayonnaise has thickened & all the oil has been absorbed.
Check the seasoning & adjust as required.
Posted by Unknown at Tuesday, April 05, 2011

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)