Making Mayonnaise - Real

The secret of great Mayonnaise


All you need is a whole egg, beaten with a dash of Dijon mustard, a pinch of salt and the patience to ever so slowly drizzle the oil whilst constantly whisking to avoid it splitting.

Or, just get yourself a jar of Stokes Real Mayonnaise, twist off the lid, scoop and dollop probably the finest mayo you'll ever taste.

Mayonnaise was the first of the Stokes product range that Rick (founder) decided to perfect, because other mayonnaise products just didn't deliver the quality he sought.

"With a mere handful of simple ingredients to deal with, why do people get it so wrong."


Ingredients. That's it!  

It's precisely because there are so few ingredients that if the quality of just one fails, the whole thing fails. So, each ingredient has to be the best it possibly can.

Start with the eggs. We found a producer farming high Welfare Standard British Free Range hens whose eggs are perfect and can be delivered to meet our strict criteria for hygiene and quality.

Dijon Mustard - even easier ... we have our own (which is pretty darn' good).

Salt - after much testing of many varieties of salt, we decided that only the best would do.

So, without compromise, we import salt from the Dead Sea which is natural, full of flavour yet without the harmful effects of sodium. What's really important is that because of its concentrated flavour, we can and do use less of it than we would other salts.


Now for the oil

The majority of the oil we use is a really fine Rapeseed Oil drizzled into the other ingredients to create the base of our Mayonnaise.

Great though this is, on its own it wasn't enough.

It made a really good mayonnaise ... just not a truly great one.

We needed more.

We needed to add extra virgin olive oil (or EVOO). Another huge challenge because there are so many of them. Spanish? Italian? Greek? And of all of these - which?

Which olives? 

Which olives? Which island? Which hillside? Which producer?

We quickly decided on Greece, tried over 30 different EVOOs in hundreds of different ratio permutations of extra virgin olive to rapeseed oil.

When we got it right, we got it so right - Crete.

3,000 years of history and its abundance on the sun-baked hillsides of Crete can't be wrong - and nor were we.

Finally - adding 5% Cretan Koroneiki extra virgin olive oil to the mayonnaise made it good enough and us proud enough to call it Stokes Real Mayonnaise.




Koroneiki olive trees produce a small olive but in abundance. It creates an intense, rich green oil with a uniquely exquisite flavour.

They have some of the highest polyphenol content possible, boasting powerful health benefits.

Polyphenols are natural antioxidants. They're high in HDLs (so called 'good' cholesterol) and low in LDLs (the baddy of the cholesterol world).

As well as all this, it tastes good too - it's an exceptional all rounder, perfect for an exceptional Mayonnaise.

Stokes - Delicious ... Naturally

Order your 'Delicious' - HERE

More foodie thoughts for the week:





Eggs - 
for World Egg Day we learn 'how to boil an egg' and other wonderful uses for these beautiful little things - here.







Oats - 
discover the delicious versatility of savoury oat dishes, from pizza bases to tasty risottos - here.







Share - 
the love of Stokes is spreading its delicious joy through national outlets of The Cornish Bakery. Share this and more - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150