Mayonnaise and a quick fennel slaw- Recipe
Another food that is often bought, but easily made. We all know it and most of us use it, but how many of us make it ourselves? To be honest I often buy the Best Foods mayo, but now and then it’s nice to make it and remember how easy it actually is. Easier still if you use a food processor, however for the purposes of the video we’ve done it the old-fashioned way.
You need to add the oil slowly while whisking or blending in a food processor so the oil and water emulsify into a thick sauce. The egg yolk has the properties that make this possible. If the mayo splits, meaning the oil starts to separate, don’t despair. In a new bowl whip up a new egg yolk and start dribbling the split mayo into this while whipping.
The key is getting the right oil, I prefer a mildly flavoured oil like light olive oil, canola, soya etc and would highly recommend avoiding extra virgin olive oil which can make the mayo bitter and taste greasy. The other ingredients are all open to alternatives and substitutes-
• Choose any mustard or maybe not mustard at all, maybe try a horseradish or wasabi?
• Egg yolk- although considered a must for a mayo, I’ve heard, but not tried, that aqua faba (the brine from canned chickpeas) works as well and means you can have a vegan mayo if that’s your thing.
• There needs to be some acidity to balance out the flavor of the oil, but it’s up to you. whether it’s wine, cider, sherry, rice or any other vinegar, or something else sour like lemon juice. Tamarind might work, not tried it but who knows.
• Salt- or something salty like anchovies, capers or fish sauce?
• Water- just a little bit at the end makes the mayo a bit lighter and creamier.
• Basically any other flavours- garlic- raw or roasted, ginger, herbs, parmesan cheese.
There’s an endless number of derivatives you can make from a basic mayo. A couple of my favourites are; Caesar dressing with anchovies, whole grain mustard and parmesan cheese blended in and tartare sauce with a bit of yoghurt, diced gherkins and capers, chopped parsley and lemon juice mixed through.
This recipe makes about 600ml, so plenty to try a few variations. This is a good amount for demonstration purposes but for domestic purposes I’ve halved it below.
Basic mayonnaise
1 egg yolk
2 Tbsp white wine vinegar
1 tsp Dijon mustard
1 cup mild oil
1 Tbsp water
1/8 tsp salt
Method
1. Whisk or blend in a food processor the egg yolks, vinegar and mustard until well combined
2. Dribble in the oil slowly while still whisking or blending until all the oil has been used and you have a nice thick sauce
3. Add the water and salt and beat to combine
4. Store refrigerated for up to a week
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Air Fryer Crab Cakes with Remoulade Sauce and Apple Slaw
Learn how to make my homemade crab cakes recipe in an air fryer served with with apple slaw and remoulade sauce a great Sunday night dinner recipe!
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AIR FRYER CRAB CAKES WITH REMOULADE SAUCE AND APPLE SLAW
Makes 4 cakes (serves 2 as the main course/4 as a starter)
INGREDIENTS:
FOR CRAB CAKES:
8 oz (230 g) Crab Meat
2 tbsp (30 ml) mayonnaise
1 egg
2 tsp (10 ml) mustard
1 ½ tsp (7.25ml) Worcestershire sauce
1 tsp (5 ml) lemon juice
¼ tsp (1.25 ml) of hot sauce
½-1 tsp (2.5ml-5ml) jalapeno pepper, diced
1 tbsp (15 ml) chives + 1 tbsp (15 ml) for garnishing
½ cup (75 g) panko bread crumbs + ¼ cup (40g) for rolling
FOR REMOULADE SAUCE:
¼ cup (60 ml) mayonnaise
1 ½ tsp (7.5 ml) whole grain mustard
¼ tsp (1.25ml) paprika
1 tsp (5 ml) horseradish
1 tsp (5 ml) pickle juice
FOR APPLE SLAW:
2 tbsp (30 ml) sour cream (or crème fraiche or plain Greek Yogurt)
1 tsp (5 ml) apple cider vinegar
1 granny smith apple, sliced into matchsticks with a mandolin
¼ tsp (1.25ml) poppy seeds
METHOD:
Prepare crab cakes. In a large bowl combine mayonnaise, egg, mustard Worcestershire sauce, lemon juice and hot sauce. Whisk to combine.
Then add the jalapeno and 1 tbsp (30 ml) of chives, stir to combine. Then add the crab and ½ cup of the bread crumbs, stirring into well combined.
Place the remaining ¼ cup of bread crumbs in a shallow bowl and set aside.
Then take a ¼ cup (60 ml) measuring cup and scoop out the crab mixture and form into a patty. Roll patty in panko on all sides to coat completely, and transfer to a plate. Repeat with remaining crab until 4 cakes are formed. Refrigerate to firm up for 10 minutes.
Meanwhile prepare the remoulade sauce. In a small bowl combine mayonnaise, mustard, paprika, horseradish, and pickle juice. Whisk to combine. Keep refrigerated until ready to use.
For the slaw. Cut apple by slicing off all sides or “cheeks” of the apple, leaving you with 4 pieces and a square core. Run apple pieces, one by one, through a mandolin, with the matchstick setting, creating fine apple sticks. Set aside.
Then in a small bowl combine sour cream, apple cider vinegar and whisk together until combined. Add apples and toss until apples are fully coated with dressing and then add poppy seeds and toss. Keep refrigerated until ready to use.
All components are ready! Now to cook and plate!
If cooking in an air fryer set temperature to 360 and “fry” for 15-18 mins until golden brown and crispy.
Remove cakes from fryer and place on a plate, top each cake with a dollop of remoulade sauce, top with chives. Then place the slaw in the center, piled high
Enjoy!
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