Wednesday, July 13, 2011
A Yummy Mayo - DIY
I had earlier made some sardine out of the barracuda that my dad brought from Palawan. One of the many ways I enjoy it is making gourmet sandwiches out of the fresh sardine dish. However, I realized I had run out of mayonnaise because I made some dip for my duaghter to bring to her boarding house. So, because I still wanted to have my sandwich, I got out some fresh organic eggs and made mayo myself. It turned out that the one I made is close to the taste of the commercial brand I normally buy. You may want to try it too. Here's my recipe:
1 organic egg
half a calamansi (I usually use lemon but ran out of it too)
1/4 teaspoon salt
some freshly ground pepper
1/4 tsp sugar
1/2 tsp sesame oil
1 cup virgin coconut oil
In a blender, put in the egg, calamansi, salt, pepper and sugar. Switch on the blender to the fastest setting. Add in half of all the oils a drop per minute starting with the sesame oil. Then add in the rest of the canola oil in a thin steady stream.
Note that some oil maybe left because the amount of oil depends on how large the egg is. Also, once you have started to put in the oils, do not stop until you feel the solution can no longer take in any more oil.
Eggs can be sources of salmonella so I use organic eggs. Not that it is a sure way to avoid the bacteria but there's a lesser chance of those eggs being contaminated. If you can get hold of pasteurized eggs, those will be better. We don't have them in the Philippines. Too bad.