Zghug has become my favorite herbal hot sauce, not because I make it – I make it because I like it so much – but because, for me, a bit of (or a lot of) Zghug is an exciting and delicious way to wake up scrambled eggs, an omelet, any type of soup, grilled fish, meat, chicken or vegetables, dips for snaking, like hummus, or even pesto or marinara pasta sauces. Another words, I could add Zghug to anything; in fact a favorite snack is some hard cheese on a cracker with a dollop of Zghug.
And, when I make sandwiches for my SergeAir flights to the Cape for fresh seafood, I use our Zghug Mayonnaise. We make our own mayonnaise at Serevan (you should make your own as well) and we prefer to use the food processor since we make large batches, forgoing the traditional bowl and whisk with lots of elbow grease. An immersion or a standing blender would also work well. When making smaller batches, I prefer to use the blender.
Once you’ve used our Zghug Mayonnaise, I am 99% certain you will never again use regular mayonnaise for your sandwiches!
When making mayonnaise it’s important to remember:
YOU COULD HURRY LOVE INTO A ONE-NIGHT STAND,
BUT YOU COULD HURRY MAYONNAISE ONLY INTO AN OILY, LIQUID MESS
So, take your time and pay attention and you’ll be successful.
A mayonnaise is a simple emulsion, which means it’s a liquid in which fatty molecules are suspended in water molecules, and they remain suspended, giving the liquid a texture similar to whipped cream. The emulsifying agents in mayonnaise are the proteins in the egg, primarily lecithin, which have lipophilic and hydrophilic tenancies, that is to say, once side of the protein likes water and the other end prefers fat.
But the proteins get overwhelmed very easily, I suppose attracting both water and fat molecules isn’t an easy task and takes some getting used to. So, when making an emulsion, it’s imperative to start introducing the oil into the egg slowly and carefully. Once the emulsion has taken shape, the oil could be added in larger quantities, but still in a thin stream, until the emulsion has absorbed all the oil.
Often egg based emulsions are seasoned after the emulsion is made, since acidity and salt damage the egg’s composition, hence its proteins. But because we use a food processor, which speeds things up exponentially, we season the egg at the start and adjust the seasoning again once the emulsion is made.