More Food! Mayonnaise for Ham Salad скачать в хорошем качестве

More Food! Mayonnaise for Ham Salad

See our host Megan Everett-Skarsgård share the concept behind More Food! on our website www.lovefoodshare.com. In this episode we visit ham. We show you how to make a traditional Swedish Christmas ham and then we give you two ideas on how to use the leftovers in the form of a Southwestern Black Bean soup & a posh ham salad. MAYONNAISE Doing your own mayonnaise may seem pretty pointless when you can go buy a jar at the store. But the amount of sugar that is in manufactured mayonnaise is mind blowing. The taste of a homemade mayonnaise is a revelation. Once you have done one mayo it becomes much less of a process. Some people do their mayonnaise using a food processor, using the same idea of trickling the oil in the top as the egg mix is going. It's up to you but I prefer my simple working class hero, the whisk. HOMEMADE MAYONNAISE 2 egg yolks 1 1/2 tbsp of fine dijon mustard 200 ML of sunflower or canola oil 1 tbsp of apple cider vinegar *1/2 tsp of salt 1/8 tsp of cayenne pepper *Omit salt if using for Ham Salad Recipe. The high amount of mustard in this recipe acts to stabilize the mayonnaise and prevent splitting. Note that you can use white wine vinegar or lemon juice instead of apple cider vinegar. Your oil will effect the taste of your mayonnaise. Some people mix oils to get the taste they are looking for. An all olive oil mayonnaise has a very strong taste and is usually avoided. Make sure that your egg yolks are at room temperature. Mix the egg yolks and mustard by hand in a bowl with a heavy base. You don't need a lot of whipping you're just whipping up a little air into it but you're not going hogwild. Then this is the tricky part. You need to just add a tsp of oil and whisk it into the mixture. When it is fully mixed in then add the next tsp. This is the method that will amalgamate the ingredients together. When the amount of oil you put in matches the amount of egg mixture you started with, then it's safe to add larger amounts of oil. When you find that the mixture is thickening you can then decide how thick you want to make your mayo. Remember that when you add in your souring agent (ie vinegar or lemon juice) that this will dilute the mayonnaise slightly. So it's best to make it a little thicker then you need. So when you get it the consistency you want, add in your vinegar. I recommend not adding salt if you are going to use this recipe for the HAM SALAD. The ham is quite salty and you might find it a little too much. Add the seasoning to your desired taste. And enjoy. TROUBLE SHOOTING: If your mayonnaise splits meaning it the oil separates from the egg.There are a few factors. It is a temperamental lady this mayo. Maybe you need more mustard in the beginning process. Maybe your eggs were cold. Or maybe you were not cautious enough at the beginning when you were adding the oil. Sometimes mayos split when they experience a temperature change. You will notice that if you don't stabilize your mayo enough at the beginning and store it in the fridge, that it might split on you. If your mayo splits, do not fret! There is a way to save it. Get a medium sized bowl and crack another egg yolk into it. Whip it with a tbsp of dijon mustard. Then start add and whisking the split mayonnaise just like you had done the original mayonnaise whisking in oil little by little. You'll find it as good as new. Just adjust the seasoning again to your own taste. Enjoy!