How to make mayonnaise
As a former ballerina, I have a deeply respect for my body. I graduated ballet school for a long time (more than 10 years), but I still remember my ballet teachers telling us how careful we need to be with our body, in order to last for a lifetime. This is the main reason I’m very careful with what I’m eating, drinking and doing, choosing the best and the freshest ingredients for my food.
That’s why, when it comes too mayonnaise, I eat it pretty rare, but I must admit there are situations – the eggplant salad is one of them – when without mayo the food seems tasteless and a complete waste. A blaaaaaah!
Faithful to my believes of a healthy lifestyle, when the dish I’m cooking asks for mayonnaise, I’m doing it by myself, at home, instead of buying it. To convince yourself that that’s the best idea, take a store bought mayonnaise jar and read the label. You’ll find some strange foreign language.
And, just between us, is such a petty to buy it when is so easy to make.
- * 1 egg yolk
- * 1 spoon of mustard
- * 2 cups of oil
- * salt to taste
- 1. Put the egg yolk, the salt and mustard together in a medium bowl
- 2. Whisk them together
- 3. Carefully, while whisking all the time, add the oil, little by little. Make sure you don't pour too much oil, or your mayo will get ”cut”
- 4. The mayonnaise is ready when it has a fluffy consistency
- * is very important to stir in the same direction
- * if you want to eat it with fries, add some yogurt to your mayonnaise
- * if you cut the mayo, add in the egg white or a few drops of cold water to fix it