Mayo is about emulsifying oil and water into a creamy dip.. Mustard is an emulsifier, but egg yolks are a far more powerful emulsifier. So it is easy to make mayo with just oil and egg yolks, without a trace of mustard. Try it and you'll be surprised how easy it is !
Would houmous be 'better' with sesame oil ? May be - depends on who's asking the question! For Europeans who've never experienced sesame oil, it might be a learned taste. Olive oil is more neutral and might appeal to a broader audience.
I was browsing through the net for Tambli recipes and bumped into your Udupi One page cookbooks. What a great resource, Thanks a lot, Ramki.
If and when I cook from your recipes and post on my blog (with minor modifications to the recipe, which I always do), I will be sure to give you credit.
I am a great fan of your pages, however how can you make mayonnaise without mustard ? And wouldn't houmous be better with sesame oil ?
ReplyDeleteMayo is about emulsifying oil and water into a creamy dip.. Mustard is an emulsifier, but egg yolks are a far more powerful emulsifier. So it is easy to make mayo with just oil and egg yolks, without a trace of mustard. Try it and you'll be surprised how easy it is !
ReplyDeleteWould houmous be 'better' with sesame oil ? May be - depends on who's asking the question! For Europeans who've never experienced sesame oil, it might be a learned taste. Olive oil is more neutral and might appeal to a broader audience.
I was browsing through the net for Tambli recipes and bumped into your Udupi One page cookbooks.
ReplyDeleteWhat a great resource, Thanks a lot, Ramki.
If and when I cook from your recipes and post on my blog (with minor modifications to the recipe, which I always do), I will be sure to give you credit.
Thanks for your answer Ramki, I will try mayonnaise without mustard (I'm French by the way).
ReplyDeletehii.. Nice Post
ReplyDeleteThanks for sharing