This lemon and herb corned beef was really good served with salad, a tablespoon or so of mustard pickles, and a generous dollop of homemade mayonnaise.
The corn beef was just simmered in water with a sliced up lemon, about 1/3 of a cup of sugar, some bay leaves, some peppercorns, cloves and dried thyme. It should be simmered for about 1 to 1.5 hours per kilo of beef. It should then be left to cool in the liquid before serving.
The mayonnaise contained two eggs, two tablespoons of French mustard, 1/4 cup wine vinegar, a level teaspoon of salt, white pepper, a tablespoon of sugar, and 750ml of sunflower oil (any vegetable oil is fine). Put all ingredients in a suitable sized jar or container (we usually use a recycled pasta sauce jar so you can easily seal it with with the lid and refrigerate for future use). We then use a stab blender to encorporate it. The trick is to initially keep the bottom of the stab blender (the part with the blade) pressed toward the bottom of the container. Hold down the button to start the blender. When the lowest part of the mix starts to emulsify and turn a creamy white colour, ever so slowely raise it up the mixture as each part starts to turn white. You shouldn’t jiggle the blender around or up and down or anything – just keep it still and central within the jar you’re using. If the mix is getting too thick to the point that the blender can’t get through it well, you can gradually add up to 1/2 cup of warm water, a little at a time as you blend. When you reach the top of the jar all of the mixture should have turned a thick, creamy white colour.
This might sound a bit weird but the result is the best mayonnaise ever. It’s lusciously thick and creamy, and made from wholesome simple ingredients. If you use a clean spoon everytime you use it and make sure to keep it refrigerated, this mayonnaise should last a number of months.
You can add other flavourings as you see fit. The easiest and most versatile way is to scoop a few tablespoons from a plain batch and add different flavourings then, rather than adding them to a full batch. That way the one batch of mayonnaise can have a variety of different uses. For instance, to make seafood sauce (sometimes known as ‘thousand island dressing’) you might like to scoop out a few tablespoons of this mixture in to a small mixing bowl and add some tomato sauce, a bit of lemon juice, a little Worcestorshire sauce, some parsley or dill, maybe even a little smoked paprika and some tabasco or chilli sauce. Add a little of each, tasting as you go. You can make tartare sauce by adding some chopped raw onion, pickles, capers, parsley and lemon juice. You could make pickle mayonnaise, caper mayonnaise, herb mayonnaise, Dijonnaise, roast capsicum mayonnaise, Cesaer dressing, wasabi mayonnaise, anchovy mayonnaise, blue cheese mayonnaise.. the choices are endless.