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My mayonnaise dilemma

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I love making mayonnaise but the past few months, it hasn’t been emulsifying. It hasn’t curdled, it just stays thin. Shock horror. This was a mainstay of my mystic culinary skills (courtesy of the recipe from an original Cyclonic Wizz bought in Oz).
As my confidence dwindled, we tested different theories. Weather? Temperature? Humidity? Nothing changed. Equipment? A new blender produced the same watery result.
So, ingredients. We wondered if the sunflower oil I used had been thinned somehow. Not according to the labelling. I tried adding more olive oil, swapped to vegetable oil, experimented with combinations of the above. Still no joy.
Vinegar, then. White wine, cider, red, balsamic – all had the same sorry result.
The eggs? I tried every sort available, sometimes using up to eight for one small pot of mayo. I can’t even begin to describe the mountain of greasy washing up. Oh, I just did.
It must be the mustard, we concluded.
I sought help from my daughter, well trained in the mustard art…