I have a very productive Sunday afternoon today! Well, school is back tomorrow so I made some banana muffins and apple turn-over for the lunch-box. I also boiled some fresh free-range chicken with some herbs to put on their sandwich or wrap. Usually, I will make their sandwich/wrap with chicken or ham with some mayonnaise and cucumber and grated carrot. I used to buy mayonnaise until the other day my girlfriend told me that it’s very easy to make your own mayonnaise, and at least you know what it is in it. No preservatives and chemicals, which is I think it’s very important for us to try to eat as healthy as possible.
Here’s how to make it:
3 egg yolks
2 tspn white wine vinegar ( I use normal vinegar )
2 tspn Dijon mustard
200 ml macadamia oil or canola oil or rice bran oil. I don’t use olive oil since it gives pungent bitter taste.
salt & freshly ground white pepper
flavoring ingredients such as garlic or tomato sauce if you like.
Place the yolks, vinegar and mustard in a blender and process until all the ingredients are light and creamy.
While the motor is running, in a slow steady stream, gradually add the oil until thick and pale.
Add ingredients such as roasted garlic for aioli, tomato sauce for seafood sauce, and mustard, Worcestershire sauce and anchovies for Caesar dressing, if you like. Or I just add a bit of lemon juice.
Season with pepper and salt and mix them together. Keep refrigerate after use.
note: olive oil is only good in hand whisked mayonnaise, it’s really well-known for tasting disgusting in machine whipped mayo.