|1||pcs||Whole Egg/Egg Yolk|
|1||tsp||Mustard (hot or mild but not sweet)|
|100||ml||Neutral Oil (e.g.: sunflower oil)|
Put the whole egg or the egg yolk in a tall jar, add mustard, salt and pepper (you can use black pepper, tastes better but leaves black spots) and the oil and put an immersion blender into the jar, way down to the ground. Switch it on, highest gear, and pull it slowly out. That will get you a basic mustard-mayonnaise.
Some people like to add a dash of lemon juice instead of the vinegar (I do).
That mayonnaise might be to thin, depending on the size of the egg. No problem, simply add some oil, tablespoon for tablespoon, and do the blender thing described above.
For a vanilla mayonnaise do the same without the mustard.
Should give about 200-250 ml of mayonnaise with about 55-65% fat.
More recipes after the fold
Add one clove of garlic to the mustard-mayonnaise recipe, just drop it in the jar before blending. Blend longer. Don’t be tempted to add much more garlic it gets quite extreme quite fast and I love garlic, could never be too much with just one exemption: mayonnaise.
Add a tablespoon of your prefered curry-powder mixture and a good dash of Sri Racha sauce to one recipe of garlic-mayonnaise.
It might be a good idea to heat the powder in some of the oil used but do not forget to leave it to cool down before use. Curry-paste is probably the best ingredient but harder to come by than powder. At least that is the case in my town, your mileage may vary.
This is a recipe for a large amount of sauce rémoulade. Recipe shamelessly stolen from Paul Bocuse, exact measurements added by me.
|1||l||vanilla mayonnaise (mustard-mayonnaise without mustard)|
|2||tbsp||Capers, crushed and/or chopped|
|6||pcs||Cornichons (a kind of cocktail gherkins), chopped|
Mix mayonnaise with the rest of the ingredients.
The recipe of Paul Bocuse said: replace the anchovy paste in the sauce rémoulade (recipe above) with Dijon-mustard. That is a good start but I would use some mild form of the curry-mayonnaise or at least garlic-mayonnaise with a little hint of Sri Racha.
Cook a tomato sauce out of some tomatoes with salt and pepper, some sugar…uh, wait, I’ll give you a complete recipe:
Tomato Sauce (Basic Recipe, old way)
|1.5||kg||Tomatoes, really good, ripe ones, roughly diced|
|50||g||Bacon, finely diced|
|1||pc||Carrot, middle-sized, finely diced|
|1||pc||Onion, middle-sized, finely diced|
|1/2||handful||Thyme, fresh, still on the twigs|
Render the bacon for a minute or two, might need a drop of oil to get started, add the carrot and the onion, let it go or a minute until the onion is translucent. Add the sugar and let it caramelize lightly (you might find it a good idea to do it in an extra pot. The onions get too dark quite fast). Add the rest of the ingredients. Close the lid and let it simmer for about an hour and a half. Or two hours. Or over night on a slightly lower heat.
Strain it through a fine sieve, or, better, through a cloth.
This is the old way. For the new, fresh way take tomate concassé instead of the whole tomatoes, cook for twenty minutes only and add a handfull of basil at the end.
Sauce Andalouse, second part:
Take about half a litre of the tomato sauce (recipe above), reduce it by way of cooking to about a quarter of a litre. Leave it to cool down completely and add one litre of vanilla-mayonnaise. Yep. that’s all.