Ek het uiteindelik mayonaise bemeester (na sewe flops!)
- Dankie Tannie
- Jun 14, 2025
- 1 min read
Updated: Nov 13, 2025
Deur Marli Mckellar
Gepubliseer 14 Julie 2025
Opbrengs:
500ml
Porsiegrootte:
Voorbereidengstyd:
10 min
Kooktyd:
0 min
Julle, die eerste keer wat ek mayonaise moes maak op chefs-skool, was dit ’n totale flop.
Toe probeer ek weer... en weer... en nóg vyf keer.
Elke keer? ’n Mislukking. Ek het letterlik begin dink ek het ’n mayo-vloek.
Totdat my vriendin Jessy vir my hierdie waterdigte resep gegee het.
Dankie, Tannie Jess! 🙌
Vir die eerste keer in my lewe het ek sonder stres, sonder sweet, en sonder om te bid, perfekte mayonaise gemaak.
En weet julle wat? Jy’t net een ding nodig: ’n dompelmenger (immersion blender).
Gooi jou eier, suurlemoensap, mosterd, knoffel en olie alles saam in die regop houer van jou dompelmenger, sit die menger onder in die mengsel, en… woops! – daar’s jou mayo.
My geheime bestanddeel?
’n Klein bietjie sojasous. Dit gee die mayo ’n diep umami-smaak – amper soos Hellmann’s, maar beter.
Bestanddele:
1 groot eier
1 eetlepel (15 ml) suurlemoensap
1 teelepel Dijon mosterd
1 knoffelhuisie, fyn gemaal
1 koppie (240 ml) canola-olie
Sout
’n Bietjie sojasous
Metode:
Stap 1
Plaas al die bestanddele behalwe die olie in jou dompelmenger-houer.
Stap 2
Sit die menger onder in die houer, gooi die olie bo-oor.
Stap 3
Blitz tot dit dik raak.
Stap 4
Voeg nou die sojasous by, en blitz net vinnig weer om dit in te meng.
NB: Jou eier moet kamertemperatuur wees. En die olie maak regtig ’n verskil – moenie daai goedkoop “blended” goed gebruik nie. Canola werk die beste, en dit breek nie die bank nie.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
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Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
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