{"id":2136,"date":"2018-07-31T22:39:45","date_gmt":"2018-07-31T21:39:45","guid":{"rendered":"https:\/\/bramblyhedge.com\/?p=2136"},"modified":"2023-05-16T16:46:54","modified_gmt":"2023-05-16T15:46:54","slug":"beetroot-mayonnaise","status":"publish","type":"post","link":"https:\/\/bramblyhedge.com\/beetroot-mayonnaise\/","title":{"rendered":"Beetroot Mayonnaise"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.16″ background_color=”#fffde8″ global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]We thought it was time to do a savoury recipe, and this one has been inspired by Emily Watkins from The Kingham Plough in Chipping Norton.\u00a0 <\/span>This is a simple way to make mayonnaise, and although not quite as thick as some of the longer versions, it is easy for the mayonnaise novice!\u00a0 <\/span>Keep the garlic to a minimum so as not to overpower the beetroot.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

INGREDIENTS<\/h2>\n

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2 free range eggs<\/p>\n

1\/2 small clove garlic<\/p>\n

1 tsp mustard powder<\/p>\n

8fl oz flavourless or mild tasting oil<\/p>\n

2 tbs fresh beetroot juice<\/p>\n

white wine vinegar to taste<\/p>\n

salt and pepper<\/p>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/bramblyhedge.com\/wp-content\/uploads\/2018\/07\/IMG_2331-e1533072021980.jpg” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.16″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.16″ global_colors_info=”{}”]<\/p>\n

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Method<\/h2>\n

1. \u00a0Put two whole eggs in a food processor, along with half a small clove of garlic and a teaspoon of mustard powder. \u00a0Blitz thoroughly and leave running.<\/p>\n

2. \u00a0Once these three ingredients are blended, start adding the oil, just a drop at a time.\u00a0 <\/span>It\u2019s really important to do this as slowly as possible, and continue to add slowly until all the oil has been incorporated.<\/p>\n

3.\u00a0 <\/span>The mayonnaise should be quite thick now so add a splash of white wine vinegar for acidity, along with some salt and pepper.<\/p>\n

4.\u00a0 <\/span>Whilst the food processor is running, add 1-2 tablespoons of fresh beetroot juice so that your mayonnaise is a vibrant pink colour.<\/p>\n

5. \u00a0Taste and add more seasoning if necessary.<\/p>\n<\/div>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_social_media_follow url_new_window=”off” _builder_version=”3.29.3″ z_index_tablet=”500″ button_text_shadow_horizontal_length_tablet=”0px” button_text_shadow_vertical_length_tablet=”0px” button_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” box_shadow_horizontal_button_tablet=”0px” box_shadow_vertical_button_tablet=”0px” box_shadow_blur_button_tablet=”40px” box_shadow_spread_button_tablet=”0px” text_shadow_horizontal_length_tablet=”0px” text_shadow_vertical_length_tablet=”0px” text_shadow_blur_strength_tablet=”1px” global_module=”1157″ saved_tabs=”all” global_colors_info=”{}”][et_pb_social_media_follow_network social_network=”facebook” url=”https:\/\/www.facebook.com\/bramblyhedgeofficial\/” _builder_version=”4.16″ background_color=”#3b5998″ global_colors_info=”{}” follow_button=”off” url_new_window=”off”] Facebook [\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”twitter” url=”https:\/\/twitter.com\/bramblyhedge_?lang=en” _builder_version=”4.16″ background_color=”#00aced” global_colors_info=”{}” follow_button=”off” url_new_window=”off”] Twitter [\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”instagram” url=”https:\/\/www.instagram.com\/bramblyhedgeofficial\/” _builder_version=”4.16″ background_color=”#ea2c59″ global_colors_info=”{}” follow_button=”off” url_new_window=”off”] Instagram [\/et_pb_social_media_follow_network][\/et_pb_social_media_follow][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

We thought it was time to do a savoury recipe, and this one has been inspired by Emily Watkins from The Kingham Plough in Chipping Norton.\u00a0 This is a simple way to make mayonnaise, and although not quite as thick as some of the longer versions, it is easy for the mayonnaise novice!\u00a0 Keep the […]<\/p>\n","protected":false},"author":2,"featured_media":2139,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

[et_pb_section bb_built=\"1\" _builder_version=\"3.0.105\" background_color=\"#fffde8\" next_background_color=\"#000000\"][et_pb_row][et_pb_column type=\"4_4\"][et_pb_text _builder_version=\"3.9\"]<\/p>

We thought it was time to do a savoury recipe, and this one has been inspired by Emily Watkins from The Kingham Plough in Chipping Norton.\u00a0 <\/span>This is a simple way to make mayonnaise, and although not quite as thick as some of the longer versions, it is easy for the mayonnaise novice!\u00a0 <\/span>Keep the garlic to a minimum so as not to overpower the beetroot.<\/p>

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"3.0.105\"][et_pb_column type=\"1_2\"][et_pb_text _builder_version=\"3.9\"]<\/p>

INGREDIENTS<\/h2>

2 free range eggs<\/span><\/h2>

1\/2 small clove garlic<\/p>

1 tsp mustard powder<\/p>

8fl oz flavourless or mild tasting oil<\/p>

2 tbs fresh beetroot juice<\/p>

white wine vinegar to taste<\/p>

salt and pepper<\/p><\/div>

[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\"][et_pb_image _builder_version=\"3.9\" src=\"https:\/\/bramblyhedge.com\/wp-content\/uploads\/2018\/07\/IMG_2331-e1533072021980.jpg\" \/][\/et_pb_column][\/et_pb_row][et_pb_row][et_pb_column type=\"4_4\"][et_pb_text _builder_version=\"3.9\"]<\/p>

\u00a0<\/div><\/div><\/div>

Method<\/h2>
  1. 1. \u00a0Put two whole eggs in a food processor, along with half a small clove of garlic and a teaspoon of mustard powder. \u00a0Blitz thoroughly and leave running.

    2.\u00a0 <\/span>Once these three ingredients are blended, start adding the oil, just a drop at a time.\u00a0 <\/span>It\u2019s really important to do this as slowly as possible, and continue to add slowly until all the oil has been incorporated.<\/p>

    3.\u00a0 <\/span>The mayonnaise should be quite thick now so add a splash of white wine vinegar for acidity, along with some salt and pepper.<\/p>

    4.\u00a0 <\/span>Whilst the food processor is running, add 1-2 tablespoons of fresh beetroot juice so that your mayonnaise is a vibrant pink colour.<\/p>

    5. Taste and add more seasoning if necessary.<\/p><\/li><\/ol><\/div><\/div>

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    There is nothing so good as homemade Bramble Jelly on toast on an Autumn morning! Our recipe uses blackberries from\u00a0\u00a0Brambly Hedge and cookers freshly picked from Mr Apple's garden. Enjoy!<\/p>

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\"3.0.105\"][et_pb_column type=\"1_2\"][et_pb_text _builder_version=\"3.0.105\" background_layout=\"light\"]<\/p>

    INGREDIENTS<\/h2>