The Emulsification
Have you tried making your own mayonnaise yet? What about tried to make a salad dressing that just didn’t work? What mayo and dressings need is emulsification. Basically, this is when two unmixable liquids are converted into one.
Well anyway we don’t need a science lesson here but after many failed experiments this is what I’ve discovered. You need a mustard to help mix an acid like lemon juice or vinegar with an oil. Step 2 is that you need to first start with the mustard and the vinegar and just a teaspoon of the oil, blend well and then only add more oil.
As you add oil the consistency will change. Taste and adjust flavouring with seasoning and more lemon juice etc.
Making your own dressings and sauces means you can control the ingredients. No preservatives, stabalisers or funny e numbers just real food ingredients with endless possibilities to liven up a meal.
Try this one for roast Garlic Aioli then be brave and try out different combinations of herbs and mustards and oils.
Kings Camp Recipe Roast Garlic Aioli
– 2 Cloves Roasted Garlic (don’t skip the roasting step this adds a sweetness and greatly improves flavour)
– 2 Egg Yolks – (room temperature)
– 1Tbsp White Wine Vinegar
– 1 tsp Dijon Mustard
– 1/4 tsp Salt and Pepper
Blend all together well. 3 min/speed 5, scrape. 1 min/speed 7. Insert butterfly. 4min/speed 3 while adding
– 250 g Oil (7:1 ratio canola:olive) Add 1 teaspoon first, then add in a slow stream/trickle while blending.
Add the egg whites
– 1 Tbsp Lemon juice – to taste
A good dressing can be the making of a salad or a fish dish so we use them often here at Kings Camp. Practice makes perfect…
