Mayonnaise no.2

Hello.

This post is similar, if not identical to LWs lovely blog here. We have been watching the Aussie Masterchef series 2 (no spoilers for who won, we don't want to know!) and were intrigued by the mayonnaise recipe in one of the masterclasses. It uses whole egg not just the yolk, and doesn't seem to have any of the drawbacks of the more traditional version. Here's how it goes:

1 Egg
.25 of a tsp of salt
1 tbs of vinegar (the nicer the better!)
2 tsp Dijon mustard
1 cup of oil (whichever your preference- we like light olive oil for this)

an assemblage of ingredients

We used a mini food processor.

a melange

All the ingredients except the oil are blended to a smooth paste, then a quarter of the oil is added,

an intermixing

a pourage

an emulsification

and blended thoroughly. No drizzling required. Then the rest of the oil is added! You'll hear the blender starting to strain as the mayo thickens and lo! Mayonnaise is done!

a result

Blimey! That's so easy, and the result is every bit as good, if not gooder than the finicky yolk-only recipe.

Apparently, the albumen protein acts as an emulsifier and prevents the chances of the mayonnaise splitting. If the result is too oily, add a little warm water.

So there!

Post-Scriptum:
Oddly enough, we used this recipe the next day to make some more mayo and IT DIDN'T WORK! Each time the egg mixture (before the oil was added) didn't become creamy despite the simple formula, and when the oil was added it just split from the rest. In the end, we resorted to recipe 1.

So. Has anyone an explanation? I so want this simple recipe to be reliable, but, it seems, it's not!

Mayonnaise

We now have eggs in abundance!

Some eggs. In abundance.

some more eggs.

At least 6 per day, and some of the youngest chooks are showing all the signs of being ready to lay too. In fact, we have so many eggs, that LW has plans to sell them from the farm gate. Here's proof!

LW's Lovely sign, to go at the end of the drive

We don't make mayonnaise nearly often enough. I still am in the habit of buying my favourite brand (It was Hellman's in the UK, here, it's called Best Foods'). So, to get out of the habit, we made some today to remind us what a superior version the home-made one is.

3 Egg yolks, a tsp of Dijon mustard and a pinch of salt, whisked up until thick, and then the oil (90% Rice bran oil, 10% extra virgin olive) dripped slowly into the whisking mixture with the occasional tsp of lemon juice every so often, to add sharpness and to thin the rapidly thickening emulsion.

thick...

thicker...

thickest...

It's ready!

It's ready when you say it is. It can be thinned with warm water, and more salt and lemon juice added to taste.

No, I won't buy the manufactured version again.