Strawberry mayonnaise
A wonderful idea that started circulating some years ago , thanks to the famous italian chef Moreno Cedroni , a huge connoisseur of fish and that , with the title " Maionese di fragole" has also published a book (2011) . I'm a big fan of mayonnaise, like many Europeans , I like to spice it in various ways to increase its versatility and give a touch of flair and flavor to dishes. Obviously in this case , it is a seasonal mayonnaise and finally saw that I began to find strawberries that have a flavor worthy of the name , I am starting to even put them everywhere. We open the dances so with this recipe that differs from the original in a few things , not out of arrogance , but sometimes for comfort or to obtain a different texture.
First of all:
In fact, let's start by saying that I propose an blender to shorten the preparation time. Purists may say that mayonnaise is made by hand and using the whip and I can also agree. But we are talking about being quick and get a good result in the time we have. Second difference is the fact that I propose the use of only one whole egg instead of the usual two yolks. The egg white from a consistency more firm, almost gelatinous and for uses which I do often I find it better. However, you can easily replace it with the classic two yolks. The oil will seem much (200/250 ml), but as in all types of mayonnaise, it doesn't spoil nor alter the taste excessively as you might think. To use sunflower oil, for example neutral, colorless, it can be a good thing. But here I suggest an Extra Virgin Olive Oil not too strong, (absolutely not the new oil) which gives its contribution without altering the final result.
Ingredients:
100 grams of strawberries
250 ml extra virgin olive oil
1 fresh egg (you can use two egg yolks)
1/2 lemon juice
A generous pinch of salt
6 mint leaves (optional)
Method:
Wash and clean the strawberries . Cut them into pieces and put into a container with high sides .
Add salt , mint, lemon juice and egg. Begin to blend with the mixer by adding the oil flush . You can also pour a drop at a time evaluating slowly consistency . Two things are certain : one is you have to do up and down with the mixer to incorporate good air , two that you do not pour more oil until you have done well absorb the previous one .
At first it will seem too liquid , but you have to keep going until the mayonnaise will have the desired consistency . Taste to adjust seasoning , mint or lemon. In time you will find a balance between the ingredients that is to your taste.