Learn how to make homemade mayonnaise to use as a base for various dips and sauces.
"The Meatball Cookbook: Great Balls of Fire" includes more than 70 gourmet meatball recipes that each pack a punch.
In his meatball cookbook, Jez Felwick brings a delicious combination of flavors from the street to your home, all made with free-range meat and quality ingredients, bursting with flavor and served with fresh-tasting sauces and sides. The Meatball Cookbook: Great Balls of Fire (Mitchell Beazley, 2013) is Felwick’s collection culminated from his experience as “The Bowler,” a well-known gourmet food cart vendor in London. He gives more than 70 “ballistic” ideas, including original sauces, sides and salads. The following recipe for homemade mayonnaise can be used for all kinds of dips and sauces for meatball recipes.
You can buy this book from the GRIT store: The Meatball Cookbook: Great Balls of Fire.
You need to be able to make your own mayonnaise so you can customize it with other ingredients and then slather it onto your buns, balls, and burgers. When you’ve done it once, and have seen how easy it is, there’s no turning back. Just use a food processor. To save on wastage this recipe uses whole eggs; the whites help to stabilize the mixture. If you want a richer mayonnaise, add another egg yolk, increase the oil, and adjust the other ingredients to taste. I use olive pomace oil because it’s lighter than olive oil and less likely to overpower the mayonnaise with an olive taste, but you should experiment and mix oils together to achieve a taste you like.
Preparation time 10 minutes. Serves 6–8 as a dip.
2 free-range eggs
1 tablespoon Dijon mustard
1 1/2 cups olive pomace oil, olive oil, sunflower oil, or a combination
1 tablespoon white wine vinegar, apple cider vinegar, or lemon juice
freshly ground salt and black pepper
Put the eggs, mustard, salt, and pepper into the bowl of a food processor and pulse briefly to combine.
With the motor running, drizzle the oil in, slowly to begin with and then faster, as the eggs and oil begin to emulsify. Once the mixture has thickened up, add the vinegar. Taste, and increase the mustard, vinegar, salt, and pepper to your liking. At this stage you can also add other ingredients, like cilantro or other herbs, chiles, and other spices.
Reprinted with permission from The Meatball Cookbook: Great Balls of Fire by Jez Felwick and published by Mitchell Beazley, 2013. Buy this book from our store: The Meatball Cookbook: Great Balls of Fire.
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