Sour by Mark Diacono

Author:Mark Diacono
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2019-05-26T16:00:00+00:00

KOMBUCHA MAYONNAISE

If you are intimidated by the idea of making your own mayo, step in – it really isn’t tricky providing you heed the words ‘constantly’ and ‘very’ in the instructions. I know ready-made mayo can be perfectly good, but homemade is really something else; the difference is like that between squash and juice. So, do try this at least once: the minimal faff is worth it at least for the special times, which might just mean you’re enjoying a day without Other People.

Kombucha vinegar makes such a delicately flavoured mayonnaise – it’s really so special – but the method works perfectly well with white wine and cider vinegars too.

Makes enough for 4 as a dip

1 egg yolk

1 tbsp Dijon mustard

1 tbsp kombucha (or other) vinegar

130ml (4½fl oz) light olive or sunflower oil

sea salt and freshly ground black pepper

Combine the egg yolk, mustard and vinegar with some salt and pepper. Using a teaspoon and whisking constantly, add 2 tablespoons of the olive oil to the yolk mixture a few drops at a time until you have an emulsion. Carefully add the remaining oil in a very slow, thin stream, whisking constantly, until the mayonnaise is thick. Make immediate plans for chips.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.