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R9
RASPBERRY MAYONNAISE
Makes approx. 1 cup
6 egg yolks
1 teaspoon French mustard
1 tablespoon lemon juice
1 tablespoon raspberry vinegar
½ cup/125ml peanut oil or vegetable oil
Freshly ground black pepper, to taste
1 tablespoon boiling water
Place egg yolks, mustard, lemon juice and vinegar
into blender jug, select LOW speed and blend until
light and fluf
fy.
With motor running, remove inner measuring cup
from lid and slowly pour oil into mixture through hole
in lid. Blend until mixture thickens.
Season to taste with pepper and blend in boiling
water.
Transfer Raspberry Mayonnaise to a sterilised, screw
top jar. Cover and refrigerate until required.
Variations:
GARLIC MAYONNAISE
Add 3 minced garlic cloves to the egg yolk mixture and
replace lemon juice with lime juice and raspberry vinegar
with tarragon vinegar.
HERBED MAYONNAISE
Replace raspberry vinegar with ¼ cup chopped mixed
fresh herbs (such as basil, chives, parsley and thyme) and
1 clove garlic, peeled and chopped. Blend into prepared
mayonnaise.
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Sauces and Marinades
continued
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