Читать книгу Bad Cook - Esther Walker - Страница 21

In my head, most other people survive on crackers and mousetrap and dismal bowls of soup, allowing me to congratulate myself endlessly for doing as little as opening a packet of mince and making bolognese. But whenever I delve any deeper, I discover that actually people are making their own mayonnaise and knocking up giant Ottolenghi-style feasts for 15 people at the weekend.

I have made my own mayonnaise in the past but, going forwards, I don’t think I will any more, having discovered a way to tart up commercial mayonnaise that is so effective that, in fact, I no longer feel intimidated by people who make their own mayonnaise. I just feel slightly sorry for them wasting all that time, all those egg whites.

Anyway, what you do is take a few dollops of Hellmann’s mayonnaise and add to it a glug of olive oil, some turns of the pepper grinder, a healthy squeeze of lemon juice, a dash of garlic (just put an unpeeled clove into a garlic squasher and squeeze through a few scrapings, you don’t need any more than that) and, if you are having this with shrimp, a small squeeze of tomato ketchup. And maybe a sprinkling of chilli powder on the top, just for decoration?