24. This classic emulsion produced by whisking egg yolks while drizzling in oil is often used as a salad dressing and as the basis for other sauces. What is it called?
From Quiz You've Got to Be Yolking!
Answer:
Mayonnaise
Mayonnaise is easy to make with a food processor or blender, and the homemade version tastes far superior to anything you can purchase! It is delicious used directly as a dressing for cold vegetables or meat, and can be dressed up by the addition of other ingredients: adding roasted garlic to the eggs (and, optionally, some prepared mustard at the end) will produce aioli; adding chopped pickles, capers, shallots and parsley at the end will give you a tartar sauce. Many more creative variations are possible, including the use of lime, orange or a tasty vinegar instead of the lemon juice!
Mayonnaise recipe:
Mix 2 egg yolks and 2 - 3 teaspoons of lemon juice in a blender along with a pinch of salt and blend until it just starts to thicken. With the motor running, slowly add 200ml of oil (olive oil is traditional) to the mixture, occasionally stopping to scrape down the sides. When the oil is added, and you have a lovely, thick, creamy mixture; taste and add salt, lemon and pepper as desired. If you are not using it immediately, cover with plastic to prevent the formation of a skin and refrigerate for up to a week.