Anyone who knows me well enough will be familiar with my (sometimes obsessive) love for condiments. If you were to ask me to identify my favourite I would provide you with an immediate answer - mayonnaise. Or more precisely, garlic mayonnaise. There’s something about the creamy texture combined with the garlicky tang that keeps me coming back for more. A perfect accompaniment to most meals - I personally enjoy a dollop with fish and it is also heavenly when served with roasted Mediterranean vegetables and cous-cous. Yum.
There are so many different brands of garlic mayonnaise out there, although I’m a strictly free-range kind of girl so ingredient lists are carefully scrutinized. Thankfully there is an ever growing move towards free-range eggs, just take Hellman’s for an example, which now use 100% happy eggs in their products. Good on them.
Of course, your bog standard mayo can always be spruced up by simply adding a few cloves of crushed garlic (I’ll leave the quantities up to your taste buds to decide). For the purists among you, a homemade version can easily be conjured. The key components are oil and egg yolks, two naturally incompatible ingredients whisked into sublime submission. Try Delia Smith for a fool-proof recipe. Just take care not to be hasty when adding the oil to the yolks, otherwise your mayo will curdle into a sad mess. Patience is the key, so make sure each drop of oil is thoroughly whisked before adding the next.
Mayo aside, I’m a huge fan of food in general. My eyes have always been bigger than my stomach and I have often been known to look forward to a meal hours (or days) in advance. I love helping in the kitchen and particularly enjoy baking, with cupcakes and puddings being a speciality. However, with my second year of uni approaching, I am increasingly anticipating cooking for myself and friends on an everyday basis. I just hope I will be able to balance time in the kitchen with studying!
No comments:
Post a Comment