Michael Formichellas Basic Mayonnaise Food

BASIC MAYONNAISE

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

MICHAEL FORMICHELLA'S BASIC MAYONNAISE

Steps:

• In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency.

MICHELLE'S FRENCH MAYONNAISE IN A FLASH!

Steps:

• Take a tall measuring jug or a tall glass container - it must be tall apparently!
• Put the egg yolks, Dijon mustard, garlic if using, salt & pepper in the jug. Mix them together.
• Pour in the oil.
• Using a hand blender - plunge it all the way to the bottom and then turn it on.
• NOTE: (The hand blender is one of those long thin ones, that has concealed blades underneath at the bottom.).
• Then very slowly pull it up towards the top of the jug, you will see the mixture turning into mayonnaise as you pull it up!
• Add the lemon juice as soon as your mixture has turned into mayonnaise!
• Blitz it again with the hand blender, taste & season again if you wish.
• Store in a jam jar for up to a week in the fridge.
• N.B. If you don't have a container which holds 500 ml, you can halve the quantities with no problem at all.
• Et voila, c'est parfait!

MANGO MAYONNAISE

Steps:

• Puree mango in a blender or food processor until very smooth. Strain puree through a fine sieve into a medium bowl. Add mayonnaise; stir to combine. Depending on ripeness of the mangoes, a small amount of honey may be added. Keep refrigerated, in an airtight container, for up to 1 week.

SWEET CURRY MAYONNAISE

Steps:

• In a small skillet over medium-low heat, toast curry powder, stirring frequently, until aromatic, about 2 minutes. Transfer to a small bowl to cool.
• In a small bowl, combine mayonnaise, tamarind-date sauce, curry powder, coconut milk, and salt. Stir to combine. Keep refrigerated, in an airtight container, for up to 1 week.