Mayonnaise In Less Than Five Minutes

I don't know about you all, I myself didn't know about Mayonnaise untill I came to belgium some 22 years ago.
I am sure this generation of Indian kids would be like What??? she didn't know mayo, yeah that is true, any way I come from Cochin ( Kerala) and this was the time actually there was not even bottled water Bisleri or even Coca Cola, I think Bisleri and Cola only started comming from 91/92 (not sure i just think)
I remember in the late 80's when Hans came to visit me and he didn't want to drink the tap water as he always got sick so he used to bring these purifying tablets so I am for sure Bisleri was not available :-)
So you can imagine Mayonaise, so when I came here and had Mayonnaise (Home Made) in my Mother in  laws place I was hooked.
How woudn't you be hooked as we alwasy ate them every week with one of the traditionall food in Belgium friets.
MIL always maker her own mayo as she says that is much better in taste and I do agree.
She used to make the old way, just with the yolk, adding peper, salt, etc..... and then using the mixer or the whisk and adding oil little by little, this is how she made.
And then once she saw one of the Flemish TV chef making mayo in minutes.
So you can imagine her delight and then the talk how this chef was making mayo in a easy way and just in few minutes, from that time onwards she only makes mayonaise like this and I have learned it from her and I too only make mayonaise like this easy method.
This is the basci mayo recipe and I make veriety of mayonaise which I think I will post one by one.
Ans if I may say I atleast make mayo every 10 days .

I am surprised that I have not posted how to make easy mayonaise here before.
It is like one never post simple and easy things.



Tip:
Make sure your eggs are super fresh , and oil and eggs are in room temperature.
Sometimes I put more lime juice or less, make sure you taste the mayo for salt and sourness etc... as the amount of lime juice you add depend on the lime you have.
Make sure you use a powerfull hand held blender like you see in the picture.
This will keep in the fridge for a week. But make sure you close with a lid and also each time you take it our from the fridge for using it that you give it a good stir.
Don't forget Mayonnaise will get a bit more thick while sitting in the fridge.
But have to say, Mayonaise don't that last long in our home as once a week we make firets and also we use it for when we have salades and also for chicken paste, ham paste etc..
Also as mayonaise is used making raw eggs, they do say don't serve them for small kids and old people.
When ever I went back home I made mayo at home but every time Hans and Shyama will say it doesn't taste same as the one here I make for them, I think it could be also they are used to theoil I use here.
In the picture of the ingridients I have used my olive oil bottle, but don't use olive oil, use sunglower oil or some oil which doesn't have any prominent flavour.



Home Made Mayonaise:

1 large fresh egg
Oil 200 to 250 ml ( I always use sunflower oil)
2 tablespoon lime juice ( I use lime, but if you want to use lemon you can) there are time when i use less or more lime)
1 heap tsp mustard paste ( Some ppl don't like adding mustard in mayo so if you are one of them then leave it out)
Pepper and salt to taste.

I use a long measuring jar to make mayonaise.
Add all the ingridients into the jar, take you hand blender and mix it for few minutes.
You will notice that it is getting creamy texture very fast.
Do taste if you want add more salt and peper and lime juice.
If you think it is too runny add more oil and give it a mix.



 

Sweet Chilli Dipping Sauce

I love swwet and sour dipping sauce and there is always a bottle which is bought from the Asian store in my home, but then mostly they are too sweet than hot to my taste.

So I was delighted when I saw int he Wagamama Ways with noodles book.

I do have to say this dipping sauce is really hot and i mean spicy hot, it could be also of the kind of chillies I used, but I am not complaining, I like it hot ;-)

So I guess the hotness will depend on the chillies you use.

 



In the book the picture is more like a syrup, but my end result is thicker, could be also I used my hand blender, I blend it twice, once after 2 minutes and then after the full cooking was done, but next time I will use my blender or my mixer which i used for making Indiancoconut chutney's etc...so that it will be more smoother.

I made the sauce for half of the ingrrdients as I only had so much chillies here at home.



250 gm red chillies trimmed ( I used those small red thai chillies)

3 garlic cloves peeled and roughly chopped

100 gm light brown sugar

2 tsp whit wine vinegar

Compbine everything in a small pan with 100 ml water, brung to the boil and simmer over a moderate heat until soft, about 5 munites.

Blitz in a blender and season with a scant teaspoon of salt.

Return to the pan and siller for futher 10 minutes, taking care not to let it catch on the bottom.

Allow to cool and refrigerate.