Day 5: Homemade Roasted Chilli Mayo
It’s day 5 of the challenge and I’m really enjoying it so far. Quite a few friends, family and Club members are doing it with me and it is so much easier with company.
Today I made some mayonnaise to liven up my food (I like sauces). If you’ve never made your own mayo then I urge you to try it. I always thought it would be difficult but it’s not, I promise. Once you’ve tried freshly made mayo, the shop bought variety is suddenly not quite as good. Plus, commercial mayo has sugar in it and is often made from refined vegetable oils.
Hellmann’s mayo is probably the most well-known of commercial mayonnaise’s. Its ingredients list is:
Rapeseed Oil (78%), Water, Pasteurised Free Range Egg & Egg Yolk (7.9%), Spirit Vinegar, Salt, Sugar, Flavouring, Lemon Juice Concentrate, Antioxidant (Calcium, Disodium EDTA).
I don’t know why it has sugar in it and who knows what the flavouring is!
Anyway, to make your own, all you need is:
- 1 egg yolk
- 2 tsp lemon juice
- 3/4 tsp white vinegar
- ¼ tsp salt
- 180 mls light tasting olive oil
I use a stainless steel mixing bowl and a steel whisk at I’m convinced this is why my mayo never fails. You can make it in a food processor but I tried it a few times and it didn’t work for me. Add the yolk, lemon juice, vinegar and salt into the bowl.
Whisk the yolk until it brightens slightly in colour. Then slowly but steadily, whisk in a thin stream of oil.
Make sure that you are whisking fast enough to incorporate the oil into the egg as you pour (you don’t want a lake of oil). You should find that almost immediately, the mixture starts to thicken and emulsify. Keep going, stopping every few minutes to give the mixture a good whisk if you need to. Once you’ve incorporated the oil, ta da! You’re finished! This process takes about five minutes.
Earlier in the morning I roasted 4 large red chillies in olive oil and salt for about 20 minutes. After they had cooled, I removed and discarded the seeds and then finely chopped the chillies. When I’d made my mayo I stirred the roast chillies in.
Lunch was leftover roast chicken in a toasted sandwich with red onions, tomatoes, spinach and roasted chilli mayo. Yum! I adore really simple, tasty food. I don’t like long lists of ingredients and I can’t be bothered with fancy recipes. For me, this was a perfect lunch.
Tonight we are having courgette noodles with fresh pesto and roast salmon. I’m definitely enjoying the food so far and I hope that you are too!