The nightmare of all kitchen newbies. The mysterious yet humble condiment that makes all food edible made from as natural ingredients as possible.
As I lately have some time, I had been surfing on the web yesterday. Looking to find fresh, interesting thoughts, inspiring recipes that I have never tested before, to treat my loved ones with. Looking for quite some time but could not come across too many interesting things. Right before I wanted to give up on it, I stumbled on this fabulous and simple dessert simply by luck on Suncakemom. It seemed so delicious on its pic, it called for immediate actions.
It absolutely was not difficult to imagine how it’s created, its taste and just how much my husband will enjoy it. Actually, it is quite easy to delight him when it comes to desserts. Yes, I am a lucky one. Or maybe he is.Anyways, I got into the site and used the simple instuctions that have been coupled with great pics of the method. It just makes life rather easy. I can imagine that it’s a slight hassle to take photographs in the middle of cooking in the kitchen as you ordinarily have gross hands so that i sincerely appreciate the commitment she devote to build this post .
With that in mind I am inspired presenting my own, personal dishes in the same way. Many thanks the thought.
I had been fine tuning the initial formula to make it for the taste of my family. Need to say that it was a great outcome. They enjoyed the taste, the structure and enjoyed having a treat like this in the midst of a lively workweek. They ultimately asked for even more, many more. Hence next time I am not going to commit the same mistake. I’m gonna double the volume .
This Homemade mayonnaise is from SunCakeMom.
Break and separate eggs. We will only need the yolks. (We can use the whites in some sugar free desserts like the Floating Islands)
Pour the olive oil in a measuring jug. Get it ready.
Add the mustard to the egg yolks. We can use an empty jar for this or our favorite mixing bowl. The advantage of the jar is that we don’t mess around that much with bowls and a lid can be put on it when it’s done. However, the jar requires a bit of practice as it tends to move around while the mayo hardens.Healthy-homemade-mayonnaise-recipe-process
Whisk yolks in a mixing bowl. Pour oil very slowly into the bowl of whisked yolks. Pour only a few drops at a time whilst whisking constantly. With a bit of luck it will thicken eventually. When it is thickened we can put the oil a bit faster but still in a slow and steady stream. Whisk until oil has incorporated completely.
When half of the oil is poured in it should be nice and thick. If it isn’t thick by now then the mayo has failed. Get a clean set of tools and try again. The failed creation can be incorporated into the successful attempts later. Now we can add the lemon juice and salt. Optionally, if we are looking for a shop like mayonnaise flavor pour in some sweetener too.
Keep whisking and adding the second half of the oil until the end. In case we have any failed attempts that didn’t thicken or broke up then this is the time to use it.
Keep homemade mayonnaise in the fridge refrigerated in an airtight container like the jar we have just used. Use it for about 6 days.