Kicking myself for not bookmarking a recipe I’d noticed online that explained how to make mayonnaise with cooked eggs. It would be so nice to able to link to it. I’d never thought of making mayonnaise with poached egg yolks before, and I’m not sure that’s how they did theirs as I didn’t read the recipe. Anyway, pleased to say mine worked out really well. I’ve never made fresh mayo since the distinct possibility of getting salmonella from raw eggs. So, how exciting to be able to eat a safe home-made version instead of using those hideously pale imitations that are sold in supermarkets. Even those products using rapeseed oil and free range (cage free) eggs are rubbish in comparison. I’m especially pleased as potato salad and egg mayo are two of my favourites, and I won’t buy shop-bought. Yes, I can have this all summer! Even better, this would be a great base for Tartare sauce, something I just love with white fish.
It’s going to be impossible to give an accurate measurement for how much extra virgin olive oil to use here as my measuring jug only starts at 100ml (0.21 pt US Liq). Surprisingly, I used very little compared to how I remember making fresh mayo years ago. Although we probably made enough for parties, then. This is ideal for 1 or 2 persons, especially as it stores well overnight. There are certain things about making mayo that prevents it from curdling. And, if I remember right – it is a long time ago – we were taught in Catering college not to use stainless steel bowls. Glass or ceramic instead. Have no idea why as I’m using a s&s whisk. The other thing I read recently is to add a teaspoon of water before adding the oil. What that does again I’ve no idea. I just don’t know about the science of mixing certain food ingredients and why things happen. The good news is that mine emulsified nicely. OK, you won’t get a thick cream (you can use an immersion blender to achieve more of a cream). But, I never liked mayo made that way anyway. This clings beautifully to the boiled potatoes, and tasted fabulously with the addition of a level teaspoon of white wine vinegar and the same of Dijon mustard. Perfect combinations to go with my previous post, meatballs Romanian style. Although, I might swap freshly squeezed lemon juice for the white wine vinegar for that particular recipe. In fact, I used both.
Mayonnaise, home-made with a poached egg yolk for potato salad with chives and egg mayo
For the mayonnaise:
- 1 x organic egg yolks poached until firm
- 1/2 x teaspoon water
- about 2 x tablespoons extra virgin olive oil (start with 2 and add more to gain the consistency needed)
- 1/2 x level teaspoon white wine/rice vinegar OR 1/2 x teaspoon lemon juice
- up to 1/2 x teaspoon Dijon mustard, start off with less and add more, according to personal taste
- freshly ground sea salt, to personal taste
- 1 x small garlic clove, peeled and crushed/minced – optional
For the potato salad:
- up to 500g (17.63 oz) x new potatoes for 2 portions (I’ve used Nicola), scrubbed
- about 1/2 x tablespoon freshly snipped chives OR salad onions/scallions
- freshly ground sea salt and black pepper, both to personal taste
Measurements within brackets above are approximate only.
- Separate the egg yolks at room temperature (making sure the egg yolk doesn’t tear). Bring water to a boil in a small saucepan and carefully add the yolks (I poached the egg yolks with the potatoes). Simmer until firm. Remove with a slotted spoon and allow to cool.
- Pour in about 2 dessertspoonfuls of evo oil into a suitable bowl with the level teaspoon of water. Add the poached egg yolks and whisk thoroughly until the mixture begins to emulsify. When that happens add more evo oil if necessary to gain the right consistency. Then add the white wine vinegar or lemon juice and incorporate completely. Add a little of the Dijon mustard, mix thoroughly and taste. Keep adding more mustard until you get the flavour to personal taste.
For the potato salad:
- As I don’t want to lose any nutrients I don’t want to chop (or peel) new potatoes into chunks roughly the same size. So, if using new potatoes that aren’t the same size then place the larger potatoes in a large saucepan with enough lightly salted cold water to cover. Bring to a boil on electric heat No 4 (out of 6), reduce to No 3 and simmer for about 5 minutes. Add any potatoes that are medium in size and continue to cook. Small ones can be added several minutes later. If the larger are cooked carefully remove with a slotted spoon and allow to cool. With the others continue to cook until it’s possible to pierce them with a fork. Drain and allow to cool.
- When cool slice larger potatoes in half, then roughly chop into chunks. Add the prepared mayonnaise and the snipped chives. Mix through and season to personal taste.
For egg mayonnaise:
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