Posted: Thu Jul 17, 2014 5:36am
For breakfast this morning, I'll be having two slices of toast with allioli on it. Then I'll be going into Rafal for coffee with friends, and I'll breathe on them!
It is of course all down to personal taste. I just use 1 level teaspoon Colman's mustard powder. When I get around to it, I'll make a batch of plain mayo, split it into several portions, then try adding different things to it.
Of course, it doesn't need to be mustard powder. Ready-made will be just as good. Dijon should work OK, and it would be interesting to try whole-grain for a bit of added texture.
You can use vinegar instead of lemon juice, but only a little or it will overpower the flavour.
You could add capers, gherkins and parsley to basic mayo to make tartare sauce.
It would be interesting to see what the effect of adding horseradish would be.
You could even make the Catalan allioli by adding a bit of honey.
You might find that using extra-virgin olive oil is a bit too strong in flavour, so you can either use a light olive oil, or 50/50 olive and vegetable oil.
Off topic, a couple of weeks ago, I tried pickling some cherries, whilst they're in season. I've just tasted them, and think they're good. I'm waiting for Margaret to come back and try them before I sentence my recipes, but I think they should be very good with chicken or pork, as well as a savoury aside to a salad.