Idiot-proof diet? Not sure yet, but at least I can make my own mayonnaise

Are we all Atkins-ed out? I’m not sure, but contemplating my large, wobbly post-Jamaica belly in the mirror last week, it was a question I had to seriously ask myself. Knowing drastic action had to be taken I bought a copy of the lastest diet book  “Neris and India’s Idiot-Proof Diet”. Well, it did seem like Neris and India were normal gals going through the same pain as everyone else and they certainly had got thinner, so I decided to give it a go. It is without doubt Atkins-esque (and if that isn’t a word, it should be!) there is great emphasis on virtually no carbs, loads of fats and proteins. Low carb diets feels so wicked though, don’t they? All that butter and cream and beef, just so delicious that I can almost overcome the pain of no alcohol for the first two weeks.

One of the best parts of it is, that I can make my own mayonnaise! it’s so easy, please give it a go! You can make it by hand, but it’s really tedious to do all that beating, so it’s much, much easier to use a food processor (use the whisk attachment though, not the blades). Here’s what you need: 2 egg yolks, pinch of salt, 1/2 teaspoon dry english mustard, grind of black pepper, 10 flozs of olive oil, 1 tablespoon lemon juice…that’s it!  Optional: Add all sorts of lovely flavours afterwards such as garlic, wholegrain mustard, chilli (not all at once, individually!) or crumbled roquefort cheese and a spoon of sour cream make the most divine blue cheese dressing the world!

                                                                                                                                                                                                         Method: Add the egg yolks, salt, mustard and pepper in to the food processor and start to beat until it is all combined and is starting to thicken.

Keep the processor on, and gradually start to add the olive oil, a very little at a time – if you add it too quickly, it will curdle. it should start to thicken up nicely, and once it does, you can add the oil a little more quickly. Beat in a few drops of the lemon juice from time to time as this will prevent the mayonnaise getting too thick.

Continue until all the oil and lemon juice has been added. taste it for seasoning and add more lemon, salt, pepper etc according to your won tastes. There you have it! Beautiful, yellow, glossy home-made mayonnaise.  Add all sorts of delicious flavouring too it, if you wish, or just have it au naturel.  It’s wonderful with salads, fantastic with egg and tuna, great mashed with roquefort on top of a steak, and is even good in mashed potatoes. Store it in the fridge in a screw top jar and it will keep for about a week. Quick note, this tastes quite strongly of olive oil, if you want a lighter flavour, use sunflower oil or groundnut oil. Now….Give yourself a pat on the back, you deserve it!