Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier. This week, how to make real mayonnaise.
There is no need to buy mayonnaise because real mayonnaise is quick to make and has no added sugar or preservatives.
Chefs use egg yolks rather than whole eggs, with about 100ml oil to each yolk. Free-range eggs will give more colour.
At home people often use a whole egg with 150ml oil to each egg, as you don't have to find something to do with the whites.
The oil can be part olive and part sunflower or another neutral oil. Using all olive oil can be too strong, except perhaps for aioli (garlic-flavoured mayonnaise).
Use an electric beater or a processor.
More information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com
