I have to thank MasterChef Australia for changing my entire outlook on cooking, especially the MasterClasses. Life seems incomplete without my weekly dose of the show now :( But I have observed that I have started to respect my ingredients a lot more and view them from innovative angles. I am nothing as compared to the great cooks that appeared on the show, but it is never too late to fall in love :)
Here is the Mayonnaise I made following the guidelines shown on TV. It is worth a try! I am slowly beginning to avoid going to the stores to buy stuff like this! You will notice that with all the upcoming posts ;)
Recipe from MasterChef Australia
Makes one medium jar, plus some to spare, plus the extra which u keep licking off your spoon while making it.
2 large eggs (at room temperature)
1 tablespoon English Mustard
1 teaspoon Vinegar
a pinch of salt
1 teaspoon cold water
1.5 cups Olive Oil (I used vegetable oil)
Crack open your eggs in a blender. Add the rest of the ingredients too, except the oil and water. I would recommend that everything should be at room temperature before you start making your own Mayo. Blend the mixture for about 40 seconds. Then add oil, just a couple of tablespoons to start with. Blend for another minute. Then add some more oil. Then blend it for 30 more seconds. Keep repeating this cycle. You will see that the mixture goes milky, and then as you keep adding in oil and blending further, the texture changes to a beautiful creamy yellow. The idea here is to incorporate as much oil as you can till you reach a Maiyonaisse-y consistency. Add the one teaspoon of chilled water and blend again for 30 seconds. Trust me, this makes a huge difference. Your Homemade Mayonnaise is now ready :)
Another thing I must mention, the mayonnaise does tend to thicken up as you keep it standing, so you can opt for a slightly runny consistency too.
You can play with it. Add minced Garlic for a Garlic Mayo, or caramelized Onions for Onion Mayo, Mint chutney for an amazing Chutney Mayo, and so on! I made Honey Mustard out of my Mayo. But that is a whole new post :)