Thursday, September 15, 2011

Beautifully dressed or tarty?

Got your attention?  Nothing to do with clothes.  One blogger described my humour as 'droll'; well, probably.

I haven't bought Mayonnaise since last summer.  I found this recipe online but I'm afraid I've forgotten where, so my apologies to the person who thought it up and thank you!

2 egg yolks
1/4 tsp salt
1/2 tsp ground mustard
2 tsp minced garlic
1 tbsp white vinegar
1 cup canola or vegetable oil
1 tbsp fresh lemon juice, or lime

Place the first 5 ingredients into blender and blend on low speed for 2 minutes.  

Still on low speed, gradually drizzle in half a cup of oil, add lemon juice and slowly add the remainder of the oil.

Depending on the vinegar used, you can get a different taste.  I'm currently using White Balsamic Vinegar and love the taste.  

I once made it up, did the taste test at the end and it was really tarty.  I realised that I had left the salt out!  That tiny bit of salt really takes the edge off. 

I make a very tasty Coleslaw by adding a few dollops of this and a few sloshes of Caesar. 

Beautiful, creamy Mayo!

Tartare Sauce
Make the basic recipe above and add 1 tbsp chopped capers and 2 tbsp chopped gherkins. Optional extras are 1 tbsp flat leaf parsley and 2 tsp grated lemon rind.  

The end result is a delicious tartare sauce to have plate-side with fish or spread on wafers under tomato and spring onion for lunch.  


steven said...

alaine thanks for elevating my expectations of mayo and tartare sauce! these will be given a chance to shine this weekend!! steven

Wanda..... said...

Years ago I made fresh mayonaise a few times, will try this recipe for sure, Alaine!

alaine@éclectique said...

Steven...hope you like it. I make it often, as we've been having salads right through the cold months.

alaine@éclectique said...

Wanda...enjoy! I love that photo of you!

Renée Finberg said...

i adore capers and had no idea that they might be in tartar sauce!

who knew?

alaine@éclectique said...

René too, they always add something to the right dish, don't they!