the secret of the well known Mayonnaise, I discovered, resides mainly in its Oil. Varying the oil dramatically varies the Mayo flavour. To test this principle and further act as M.Polo chef (see in this blog: Mr Chef, Mr Chef Bigoli, Lamb tajine, Pan boulgogi, Rustic saussages, Octapus in potatoes, Palm Lamb), I selelected Sesame oil, an oil probably never used in Mayo preparation. The Sesam Mayo has strong aromatic flavour and an acidic aftertaste. Comments and suggestions are welcomed.
This is the Sesam Mayo receipe:
Put, for security, in a sink a pot provided with an hermetic cover. Add Sesam oil in a sufficient quantity and an entire Chicken Egg, i.e.Albumen and Yolk. Add the juice of a half Lime and a pinch of salt. It's all. Introduce an Immersion blender in the pot and start to mix at high speed from the pot bottom. After few seconds move the blender to the pot top. Repeat the operation several time. Taste and close the cover.
Preparation time: about 30 sec.
Sautations
Giancarlo
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