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MAY-O MADNESS!

Published 17th May 2019

It's May!  It's mayonnaise time!!!

This time of year we like to get outside, set the BBQ up and get the sausages sizzling, the burgers browning and the veggies roasted.  You have to agree there's nothing nicer than gathering family and friends around for an impromptu celebration taking advantage of the good weather.  It's even better when you serve up locally bought and home made food.

BBQs wouldn't be the same without a dollop of mayonnaise on your favourite foods and shop bought versions are fine, but are so pale and lacking in flavour, don't you think?  So why not try my version using locally bought free range eggs which have lovely rich golden yolks, our yellow pure rapeseed oil and some natural apple cider vinegar from the Lincolnshire Wolds.  And then to spice things up and make your mayo more interesting do like I love to do and add some flavours from around the world and make lots of different flavoured mayo.

It's simple - just make a batch up of my plain mayonnaise (using my recipe below) then divide the mixture into a few small plastic lidded containers.  Then you can decide what flavours you like best using my ideas below:

Chinese Mayo:  stir through some crushed garlic and ginger and chinese 5 spice
Indian Mayo:  stir through some mango chutney, lime pickle or tandoori paste
Mexican Mayo:  stir though some piri piri seasoning or salsa
Italian Mayo:   stir through some garlic or chilli pesto
Korean Mayo:  stir through chilli pepper paste (kochujang) or soybean paste (daenjang) 
French Mayo:  stir through some herbes de provence, crushed garlic and finely chopped spring onions          American Mayo:  stir through either some BBQ marinade, hot sauce or squeezy mustard
Japanese Mayo:   stir through a tiny squirt of Japanese wasabi  - watch out it's hot!
North African Mayo: stir through a spoonful of harissa paste, a pinch of some finely chopped preserved lemon and how about adding some finely chopped medool date

I like lots of flavour in my food but you might not be as brave as me, so start with the odd pinch or half a teaspoon of some of the above flavours - tailor your mayo's to suit your own taste - but have a go!  You'll never want to buy plain, boring old shop bought mayonnaise again!

You'll make the simplest meat, fish or veggies tasty even more delicious with a dollop of one of these Flavours of the World mayos and you'll have made it yourself! Not to mention - you know what's gone into it!

Mayonnaise


2 egg yolks

2 tablespoons Skidbrooke Cyder Apple Cider Vinegar

Pinch of salt and pepper

300 ml Ownsworth’s Rapeseed Oil

½ teaspoon Colman’s mustard powder

 

Method (mayonnaise)

 

Put the 2 egg yolks into a large mixing bowl with a pinch of salt and pepper and stir to combine.  Next drizzle in the rapeseed oil a bit at a time and whisk with a hand whisk for a couple of minutes until the sauce becomes thick and smooth.  Finally add the apple cider vinegar and mustard powder and whisk gently – this is a delicious light tasting mayonnaise and the apple cider vinegar is something special!