Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Monday, 13 January 2014

Harissa Mayonnaise


In my last post I made butternut, quinoa & pine nut patties, which were delicious with mayonnaise. Never having made mayo before, I decided to give it a go, but wanting it to have a bit of a 'kick', I decided to try also adding Harissa.


I looked through a whole load of recipes before pitching my ingredient quantities at a mid-point of those I was coming across, based on a relatively standard two-egg-yolk process. A variety of oils seem to be offered as suitable options, so I settled on sunflower oil as this is what I had in my larder. I have no idea which oil is considered best for making mayo, but a number of recipes suggested sunflower. Some indicated ground nut and others simply 'oil' or 'vegetable oil'.

The process was more simple than I expected. One of the things that has put me off making mayo previously was that I had heard it was really tricky.  Whisking the oil very gradually, little by little into the egg yolks seems to be the key. I have no idea whether I have 'got it right', but it tastes like mayonnaise and is smooth and creamy.


The added extra - the Harissa - makes a huge difference to the experience of eating it. It is not over-hot at all, but the smokey chilli specks which are dotted throughout, give a warm tingle at the back of the throat when you eat it.

If I am really honest, the effort required to make it is perhaps a little excessive. I love the flavour the Harissa adds and it certainly works fantastically alongside the neutral creaminess of the mayonnaise. But I do wonder whether I would get the same result if I just stirred some Harissa into a bowl of good quality shop-bought mayo. Maybe next time I will give it a go!



Harissa Mayonnaise 

Ingredients

2 large egg yolks (room temperature)
230 ml sunflower oil
1 teaspoon lemon juice
¼ teaspoon balsamic vinegar
¾ teaspoon white wine vinegar
pinch fine sea salt
1¼ teaspoons Harissa paste (or slightly less/more to taste)

Method

  1. Put the egg yolks (which must have been brought to room temperature) in  a bowl with the lemon juice, vinegars and salt and beat thoroughly.
  2. Add the oil a tiny amount (no more than a tablespoon) at a time and gradually beat to combine until the mayo has thickened.
  3. Finally add the Harissa paste (to taste) and beat through. 
  4. Store in the fridge in an airtight container and eat within a week.
Gluten Free Alchemist © 2013-14 unless otherwise indicated

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