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 looking on the internet a few days ago. Trying to get new, intriguing thoughts, inspiring meals that I’ve never used before, to impress my family with. Searching for quite some time unfortunately couldn’t find lots of interesting stuff. Right before I thought to give up on it, I stumbled on this delightful and simple dessert by chance. The dessert seemed so yummy on its photo, that called for fast actions.
It had been simple enough to imagine the way it is created, its taste and just how much my hubby is going to like it. Mind you, it is quite easy to impress the man when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyway, I visited the blog: Suncakemom and then used the precise instuctions that had been coupled with nice photographs of the method. It just makes life much simpler. I could imagine that it’s a slight effort to shoot photos in the midst of cooking in the kitchen as you may ordinarily have gross hands so that i seriously appreciate the time and effort she devote to make this blogpost .
With that said I am empowered presenting my own recipe in a similar fashion. Thanks for the idea.
I had been fine tuning the initial mixture to make it for the taste of my loved ones. I can say it was an incredible outcome. They enjoyed the taste, the thickness and loved having a treat like this in the midst of a busy workweek. They quite simply asked for lots more, more and more. So the next time I’m not going to make the same miscalculation. I’m going to double the quantity .
This Homemade mayonnaise recipe 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.