what to do with egg yolks?

After my little cooking escapade last night and my son deciding (this afternoon) he wanted to make his own meringue to eat, I now have 5 egg yolks sitting in my fridge.
Now I hate throwing things out if they can be used elsewhere, so I went back to my trusty friend taste.com.au to see what they had on offer.

I am also a sucker for decent mayonaise, especially the egg yolk home-made style ones. Completely bad for you but totally delectable. Eggs, oil and seasoning. Perfect! Now how hard can it be.
I’ll have a go. You gotta try everything once.

The recipe is:

2 egg yolks
2 tspns lemon juice
1 tspn mustard powder
1/2 tspn sea salt & pink white pepper
1 cup olive oil.

Whisk eggs and seasoning together in a glass or ceramic bowl.
Add half the oil in a slow drizzle (they said a teaspoon at a time) whisking all the time.
Add the rest in a constant drizzle til mixed.
This should take about 15 minutes and give your muscles a good work out, or you can pike and use an electric mixer instead.

Now, as I have 5 egg yolks I’ll need to double it + some. I don’t have mustard powder so I’ll leave it out.
The only review written says they added extra lemon juice and some castor sugar as the original wasn’t to their liking so we’ll keep that in mind.

20130521-202451.jpg

Halfway through the oil.. Looking good.
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Wow. I like my mayo, but holy hell there is a lot of it. Thinking a few friends might get a present from me tomorrow.
So, how did I go. Well I added more mustard, garlic and lemon juice, and tossed in a small amount of sugar as well. And didn’t use all the oil, there was about 1/3 cup left over. Next time I will follow the recipe closer and see if the results are much different. All up I am pretty happy. It was a challenge and if it worked then that’s a bonus for everyone.

20130521-211056.jpg not the most artistic of pictures, but here it is. While it does not look the same as the picture on the website, it tastes really good. I just hope my friends feel the same way.  Dammit, I’m now thinking of hot crunchy wedges. And half past nine is not the time to want that sort of food, maybe tomorrow night…

Have you eve made mayo from scratch, do you like this style?
Jen 🙂

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7 responses to “what to do with egg yolks?

  1. Great job, Jen. First time mayo is difficult, and you did great. Good for you for drawing a limit on the oil — I believe that measurement is a guideline, and just enough to hold together and get that lovely consistency you got is fine. I wish I could reach through the computer and have a taste! Wee-Hoo!

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  2. What an excellent idea. My egg yolks usually sit in the fridge until glued on, then I get half an hours exercise washing up the container, and I love homemade mayo! Doh!

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  3. Pudding also uses egg yolks. Cooking Light has a number of great recipes that aren’t too high in fat or sugar.

    If all else fails, feed it to the dogs. They love them!

    Nancy

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  4. Cool to see homemade mayo! Also cool to see the bottle brands I don’t recognize because I’m in the US!

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