Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
Homemade mayonnaise, with its sumptuous texture and fresh, subtle flavour, is one of the great sauces. It’s delicious with poached fish or chicken salad, drizzled over sliced tomatoes or eaten with hard-boiled eggs, asparagus, warm baby steamed potatoes, shelled prawns or other seafood. It takes only about 10 minutes to make by hand once you’ve mastered the technique and is faster still with a food processor.
You will notice two oils are used. First pressing greenish extra virgin olive oil is too strong on its own for most mayonnaise uses, so a lighter olive oil or rice bran oil is used in larger amounts and a little of the stronger oil added for flavour.
Homemade mayonnaise, with its sumptuous texture and fresh, subtle flavour, is one of the great sauces. It’s delicious with poached fish or chicken salad, drizzled over sliced tomatoes or eaten with hard-boiled eggs, asparagus, warm baby steamed potatoes, shelled prawns or other seafood. It takes only about 10 minutes to make by hand once you’ve mastered the technique and is faster still with a food processor.
You will notice two oils are used. First pressing greenish extra virgin olive oil is too strong on its own for most mayonnaise uses, so a lighter olive oil or rice bran oil is used in larger amounts and a little of the stronger oil added for flavour.