Mayonnaise is a thick, creamy dressing added to salads and other foods to give a rich, tasty flavour. Traditionally, mayonnaise is made from oil, raw egg yolks, vinegar and spices.
Raw eggs, however, have been found to contain a dangerous group of bacteria known as salmonella that can cause typhoid fever, food poisoning and other dangerous diseases. This recipe is a cooked version of mayonnaise that is delicious, rich and creamy and most important of all safe to eat.
Ingredients
15 ml spoon (1 tbsp) wheat flour 1 large egg
15ml spoon (1 tbsp) butter/margarine
5ml spoon (1 tsp) mustard
A generous pinch black pepper 250ml milk
4 x 15 ml (4 tbsp) white wine vinegar
2.5 ml spoon (½ tsp) sugar
2.5ml spoon (½ tsp) salt 5ml spoon (1 tsp) Aromat
You will need:
Greaseproof (waxed paper)
Method
1. Mix the flour with the sugar, salt, Aromat, mustard and pepper in a bowl.
2. Separate the egg yolk from the white. To do this, wash and dry your hands and then cup them over a bowl with fingers slightly separated. Break the egg over your cupped hand so that the egg white runs through, while the yolk remains in your hand. Put the yolk in a separate bowl.
3. Melt the butter or margarine and beat it into the flour mixture.
4. Beat in the egg yolk. Gradually beat in the vinegar and milk.
5. Turn the mixture into a small, clean saucepan and bring to the boil stirring all the time, until the sauce is smooth and thick.
6. Remove from the heat. Cover with a circle of damp greaseproof paper to prevent skin forming. Leave to cool. Beat, re-season and if required when cold. Use to add flavour to salads.
0 comments:
Post a Comment