It’s been over 15 years since I’ve tried replicating the mayonnaise once served by the erstwhile 😦 restaurant “Indianas.” Well, erstwhile because it was a sad demise, indeed.
Fo the first time, with the help of Cynthia aunty, I’ve been able to make the elusive mayonnaise! And boy is her recipe divine! Perfect consistency and taste. And I used this to make a chunky chicken salad and it turned out well.
1 egg yolk
100 ml oil ( I used olive)
Fresh ground Pepper
A pinch of yellow mustard powder (or more if you like mustard)
Whisk the yolk, salt, sugar, pepper and mustard together until it becomes stiff. I soaked the mustard powder in water to make a smooth paste and let it sit for a few minutes.
Drizzle the oil in bit by bit. This is the most important part. If you pour it all in one go, then it will not set well. Add it bit by bit and keep whisking with an egg beater. The magic is in the whisking. Once the ingredients are combined well, you will notice the consistency change—it becomes thick.
In the end, add vinegar to taste.
* Sugar, salt and pepper as per taste. I used the Wakefield yellow, mustard powder.
Chunky Chicken Salad
Grilled chicken breast (cut into bite-sized pieces)
Fresh-cut celery (cut into very fine pieces)
Mix it all up! Spread it!