Prue Leith has had a long and storied career in pretty much every facet of the food industry, though you probably know her best as one of the judges of " The Great British Bake Off ", a position she's held for nearly a decade. In that time, she's picked up quite a few tricks, which she's shared across her website, prue-leith.com , her social media accounts, and multiple cookbooks.
A new tip from her latest cookbook, " Life's Too Short to Stuff a Mushroom: Really good food without the fuss ," helps you rescue a split or curdled homemade mayonnaise without having to toss anything out. All you need to do is partially start over with a fresh egg yolk, and carefully, slowly, mix your split mayo with the yolk a tiny bit at a time. Once it's revived, you can finish it off with the rest of your ingredients — waste not, want not.
Other Prue Leith tips for making homemade mayo Resuscitating a nearly ruined mayonnaise isn't the only mayo tip Prue Leith gives in her newest cookbook. One point she makes clear is that homemade mayonnaise crafted with high-quality ingredients is always going to trounce anything store-bought. One example she gives is that mayo made with "a really rich olive oil .
.. [can turn] a simple salad or a grill into a gastronomic event.
" She also likes to use half canola and half extra-virgin olive oils for making her everyday mayo. Finally, she suggests using white wine vinegar instead of plain distilled , either on its own or in addition to a squeeze of lemon juic.
