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Mayonnaise with Baked Potato Wedges
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Home-made mayonnaise is not difficult - you just need to be patient and add the oil very slowly, a drop at a time at first. Beating the egg yolk and the oil together makes an 'emulsion', where tiny droplets of the oil are suspended in the mixture. Mayonnaise is wonderful with these potato wedges and goes particularly well with seafood (especially prawns or crab). It will keep for 2 days in the fridge, if well covered.
If you add the oil too quickly, the mayonnaise may curdle. If this happens, place a fresh egg yolk in another mixing bowl and add the curdled mixture slowly, as you would the oil. When the mixture becomes smooth again, continue with the recipe.
Why not try these flavoured versions: Pesto mayonnaise - Make the recipe above, then stir in 2 tablespoons fresh pesto. Sweet chilli mayonnaise - Simply add 2 tablespoons sweet chilli sauce and a few drops of Tabasco pepper sauce.
Mustard mayonnaise - Replace the oil specified with half extra virgin olive oil and half vegetable or groundnut oil. Then stir in 1 tablespoon wholegrain, and 2 teaspoons Dijon mustard. Flavoured mayonnaise should be eaten on the day it's made.
If you're short of time, use Waitrose Spicy Jacket Wedges, from the freezer cabinets.
Typical values per serving:
This recipe was first published in March 2006.