You're right - cooking with genuine EVOO is a waste of good oil! Use it
for dressings, garnishes or steeping roasted garlic, red peppers and the
like. Never use it for mayonnaise - the whisking process breaks it
down, leaving a bitter taste. For mayo - if you've got a stick blender,
put one egg yolk, a cup of canola oil, a tablespoon each of dijon
mustard and water, the juice of half a lemon and a pinch of salt into a
jug and blend. In two minutes, you'll have the best mayo you've ever
tasted. I grate a clove of raw garlic with a microplane into it right at
the end. It's all I can do not to eat it straight out of the jug!
You'll never eat the store-bought stuff again.
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