rolls royce mayo
From Stonesoup
makes about 2 1/2 cups
I just love this cross between mayo and hollandaise sauce. It’s super versatile and works pretty much anywhere you’d use either sauce. Feel free to play around with the ratio of butter to oil, remembering that the more butter the more ‘solid’ your mayo will be after it’s been refrigerated.
I usually just use straight from the fridge. But if you feel the need for a warm sauce, best to warm gently over a double boiler as it will split if it gets too hot.
If you’re a bit nervous about making mayo, here are my secrets to making mayo.
2 egg yolks
2 tablespoons rice vinegar or lemon juice
1 tablespoon dijon mustard, optional
250g (9oz) butter, preferably from grass-fed cows
1 1/2 cups neutral flavoured oil, such as rice bran
1. Melt the butter.
2. Whizz yolks, vinegar or lemon juice, mustard and 2 tablespoons water in your food processor.
3. Add melted butter in a super slow trickle with the motor still running. Gradually increase the flow until all the butter is added.
4. Add the oil in the same manner. Taste season. Add more oil if too thin and more water if too thick.
VARIATIONS
lactose-free / casein-free – only use the melted butter oil and discard the white solids at the bottom. I like to leave them in for a more buttery flavour.
dairy-free – replace butter with an extra
vegan – I’m afraid I haven’t figured out how to make mayo with egg yolks like the commercial ‘vegan’ mayos. Sorry!
garlicky mayo – add 1-2 cloves (or more) of finely chopped garlic with the eggs.
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Add to my Old Favourite Recipes
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