Mayonnaise & Hollandaise
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MAYONNAISE
Although you can easily buy ready-made mayonnaise, everyone should make their own at least once! The delicious colour, creamy texture and rich flavour are beyond compare.
makes about 1¾ cups
V GF
what you need
4 egg yolks
1 tbsp lemon juice
½ tsp dijon mustard
pinch of white pepper
pinch of sea salt
1 cup (250ml) extra virgin olive oil
what you do
1. Place a large glass or ceramic bowl into a larger pot lined with a wet tea towel. This is to keep your bowl steady, as you will need both your hands free to whisk and pour.
2. Whisk the egg yolks, lemon juice, mustard, pepper and salt in the bowl, using a whisk, until pale, creamy and thickened slightly.
3. Whisking constantly, add the oil just a few drops at a time at first, whisking until combined between each addition. Continue drizzling oil and whisking in until all the oil has been added. Check the seasoning and adjust to taste. Transfer to a glass jar.
Note: If the mixture curdles, beat an egg yolk in a clean bowl until thickened. Whisk the curdled mixture gradually into the fresh egg yolk to bring it back to a smooth consistency.
Storage: Mayonnaise will keep in the fridge for up to one week.
© Jane Grover - NAKED FOOD - the way food was meant to be
HOLLANDAISE
This sauce is traditionally served on asparagus, or as the sauce for eggs benedict. It is also the base for the classic béarnaise sauce (by adding fresh tarragon to the reduction and adding finely chopped tarragon to the finished sauce) which is traditionally served with beef fillet.
makes about 1½ cups
V GF
what you need
¼ cup (60ml) white wine vinegar
1 green shallot (white part only), finely chopped
1 stalk fresh thyme
1 tbsp lemon juice
150g butter, chopped
4 egg yolks
what you do
1. Combine the vinegar, shallot, thyme, lemon juice and ¼ cup (60ml) water in a small saucepan. Bring to the boil over a high heat, and cook for 2 minutes, until reduced by half. Strain and cool.
2. Melt the butter over low heat and allow to cool slightly. Place the egg yolks and vinegar reduction into a large stainless steel or glass bowl, and place over a saucepan of simmering water, on a low heat.
3. Whisk the mixture until thick and foamy. Gradually add the warm melted butter, a small ladleful at a time, whisking until combined between each addition. Once all the butter has been whisked in you should have a thick, creamy sauce. Take care not to let the sauce get too hot, as this will cause it to separate. Season to taste.
Note: If the mixture curdles, beat an egg yolk in a clean bowl until thickened. Whisk the curdled mixture gradually into the fresh egg yolk to bring it back to a smooth consistency.
Storage: Hollandaise is best made close to serving time.
© Jane Grover - NAKED FOOD - the way food was meant to be
