Yinarr Meal Pantry
MULLIYAN'S MAYO
INGREDIENTS
2 egg yolks, at room temperature
2-3 tsp fresh lemon juice
Pinch of salt
100ml olive oil
50ml coconut oil
5ml sesame oil
1 teaspoon mustard powder
Freshly ground white pepper
METHOD 1 - HAND MIXING
Place the egg yolks, 2 tsp of the lemon juice, mustard and a pinch of salt in a large glass or ceramic bowl. Place the bowl on a damp cloth to stop it from moving while you are whisking. Use a balloon whisk to combine mixture until it begins to thicken.
Pour the olive, coconut oil and sesame oil into a measuring jug. Pour a few drops of the oil into the egg-yolk mixture and whisk until well combined. Continue adding oil in one of two ways: either pour it in a thin steady stream down the side of the bowl, whisking constantly.
HINT - If oil is added too quickly, you may have problems emulsifying the oil and the mayonnaise could separate or curdle.
When all the oil has been added to egg yolks, taste and season with extra lemon juice, mustard, salt and pepper if desired. Transfer mayonnaise to a small airtight container. Place a piece of plastic wrap directly on the surface of the mayonnaise (to prevent a skin from forming) and cover with a lid. Place in the fridge and use as required.
METHOD 2 - FOOD PROCESSOR
Place the egg yolks, 2 tsp of the lemon juice, mustard and a pinch of salt in the bowl of a food processor or blender and process until the mixture just begins to thicken.
Pour the olive, coconut oil and sesame oil into a measuring jug. With the food processor running, gradually add oil to egg-yolk mixture in a steady stream. Stop the food processor occasionally and scrape down the side of the blender with a spatula and continue until the mixture is thick, creamy and pale.
HINT - Add oil slow and in a steady stream. If mayo thickens too quickly (before all the oil has been added) you can correct it by adding about 2 tsp hot water to thin down the mayonnaise before adding the remaining oil).
Taste mayonnaise and season with extra lemon juice, mustard, salt and pepper if desired. Transfer mayonnaise to a small airtight container. Place a piece of plastic wrap directly on the surface of the mayonnaise (to prevent a skin from forming) and cover with a lid. Place in the fridge and use as required.