Your Family - April 2017

1-2-3 COOK

APRIL 2017 61

homemade mayonnaise

Makes about 1½ cups

Takes 5 mins

2 egg yolks

5ml Dijon mustard

30ml lemon juice

310ml sunflower oil

Blitz or beat all the ingredients except

the oil until combined. Slowly add the

oil in a steady stream, while beating,

until all the oil is incorporated. It should

be a thick, emulsified consistency with

a cream colour. Season.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

MAKING YOUR OWN MAYONNAISE IS QUICK, EASY AND

BUDGET FRIENDLY. YOU CAN CONTROL WHAT GOES

INTO IT TOO – GOODBYE PRESERVATIVES AND SUGAR!

Curry mayo Add 5ml curry powder and 3ml ground cumin.

Aioli Use olive oil instead of sunflower oil and add 2 crushed garlic cloves.

Chilli coriander mayo Add 15ml chilli sauce and small handful finely chopped coriander.

The trick is to add the

oil slowly at first, while

constantly beating. If you

add the oil too quickly, your

emulsion will break.

If the emulsion breaks, add

another egg yolk and beat

quickly to try and save it.

Add a tablespoon or two of

cold water to thin the mayo

to your liking.

Store in an airtight

container in the fridge for

up to 2 weeks.

variations

tips

An emulsion is formed

when two liquids that would

normally not mix (like oil

and water) are whisked

together to combine.

Mayonnaise is a stable

emulsion that

won’t separate.