Mayonnaise

Anyone can make a potato salad, and I do not need to tell you how. I can however, give you some good tips and the recipe for the perfect and easy to make mayonnaise to go with it. This recipe features in Lavender & Lime. I should have patented the method for the stick blender when I came up with it in the early 1990’s. Since then I have seen this method on many other blogs. The trick is to not break the egg yolk when you place it into the jug. And you need to get the stick blender completely over the yolk before you start it. This helps emulsify the mayonnaise to get that perfect consistency.

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Ingredients for my Mayonnaise:

• Eggs – In South Africa extra-large eggs weigh between 59g and 66g. I use free range eggs, and always in this weight range. When separating my eggs I do them one at a time. This way I never end up with egg yolk in the whites. If I am not using the egg whites for the recipe I store them in the freezer in bags. Be sure to write on the bag how many egg whites are in each one. Defrost your egg whites in the fridge overnight.
• Salt – I only buy Oryx Desert Salt as it is sustainably sourced. It tastes like real salt which you don’t find in cheaper versions. I prefer to spend more and use less.
• Black pepper – I buy mixed peppercorns and grind as needed. I like the variety offered by the pink and white peppercorns in the mixture. And if I ever just need those, I pick them out. However, all my recipes call for black pepper as this is what most people have at home.
• Mustard – I buy Maille mustard as I know that it is good quality. This is an imported item but nothing locally made is worth purchasing in my opinion.
• Vinegar – I mostly use unfiltered, raw, apple cider vinegar. Not only for the health benefits, but because I like the taste. For basic recipes you can use plain white spirit or grape vinegar if this is all you have. But to elevate a recipe rather make use of something more special. I keep a bottle of aged balsamic vinegar for that. And will also use champagne / sherry / prosecco vinegar. I make my own flavoured ones using borage or chive flowers. And I make sure this is always a bottle of rice wine vinegar in my pantry for Asian recipes.
• Canola Oil ­– I use this oil as it is neutral in taste, and the canola is farmed very close to where we live. I make sure that I choose locally pressed oil from a company I trust. If you prefer not to use canola oil then use sunflower oil, or something similar.

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