SC - Re: Talking More About Miracle Whip

[Philip & Susan Troy]

Korrin S DaArdain wrote:
> 
> Here is a recipe that includes a home made Mayonnaise.
> 
> Korrin S. DaArdain
> Korrin.DaArdain at Juno.com

Thank you! I know I'd been asked for a good mayo recipe, just haven't
gotten to it yet. This one is pretty close, but I have a couple of
comments. 

I note that eggs are mentioned twice. One yolk should be enough for this
job, if you're careful, but two would work too. I'm not sure which is
intended, unless I just need to read this recipe more carefully to see
what's being done with it all.

The reference to 300 ml or 1/2 pint olive oil would be half an Imperial
pint, or ten ounces.

I highly recommend a mixture of the two; my experience is that unless
you're using an olive oil so light as to make it indistinguishable from
vegetable oil, in which case there's probably no point in buying it,
mayo made from all extra-virgin olive oil can have a somewhat heavy, and
slightly bitter flavor. I prefer half EV olive oil (the thick green
stuff) and half a lightly flavored (but not flavorless) oil such as
peanut oil.

Salt is your friend. So is lemon juice.

YMMV, I speak not in an attempt to sway those of different opinions, but
rather simply as someone who's made an awful lot of mayonnaise, in a lot
of different places, over the years.

Adamantius  
> 
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>         Lobster With Mayonnaise
>         From TV Food Network, Two Fat Ladies Show #FL1C01
>         1 lobster per serving
>         1 egg yolk
>         Dijon mustard
>         Salt & Pepper
>         Light extra virgin olive oil
>         For 300ML/1/2 pint olive
>         Oil/sunflower oil/ mixture of the two
>         2 egg yolks
>         Salt and freshly ground black pepper
>         1 level teaspoon of Dijon
>         Mustard
>         Lemon juice/white wine
>         Vinegar, according to taste
>         Fill a pan with luke warm water and place it on a hotplate. Place
> the lobster in the pan and cover. Once the water has come to the boil,
> cook the lobster for ten minutes or until they no longer have any blue
> hue and have turned a deep red-orange color.
>         Remove the lobster from the pan and leave to cool. Once cool you
> can prepare the lobster in the traditional manner: with a sharp knife
> make an incision at the point where the head joins the body and cut down
> the length of the lobster towards the tail. Make sure that you have cut
> right the way through the body. Now turn the lobster 180 degrees and cut
> from the original incision back through the head. With your fingers
> gradually pry the shell apart so that it falls into two halves. Remove
> the front claws and set aside. With your index finger pry the meat out of
> the shell (trying to keep it in one piece, again working from the tail
> upwards. Replace the meat in the shell (this process makes it easier for
> your guests to keep their fingers clean) and repeat with the second half.
> Using a cleaver or hammer crack both sides of the claws. Remove the
> surrounding shell and extract the meat in a single piece. Arrange the two
> halves of lobster on a plate together with the claw meat and serve with
> mayonnaise, which you can make in the following way:
>         Put eggs, mustard, pinch of salt, grinding of pepper and a small
> squeeze of lemon juice/vinegar in a basin and beat well with a wooden
> spoon or beater. Start adding the oil, drop by drop to begin with,
> stirring all the time. When the mixture starts to emulsify you may add
> more oil in steady dribblets but keep stirring until you get the required
> jelly-like substance, which is the consistency that proper mayonnaise
> should be. Finally test for more seasoning.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> 
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- -- 
Phil & Susan Troy

troy at asan.com