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 most recently have some time, I had been looking on the internet last week. In need of new, exciting tips, inspiring meals that I’ve never tasted before, to delight my loved ones with. Looking for a long time but could not discover any interesting stuff. Right before I thought to give up on it, I stumbled on this yummy and simple dessert by chance. The dessert looked so scrumptious on its pic, it called for prompt actions.
It was easy to imagine the way it is made, its taste and how much my hubby might like it. Actually, it is rather easy to delight the man when it comes to treats. Yes, I am a lucky one. Or perhaps he is.Anyway, I got into the site: Suncakemom and used the step-by-step instuctions that were coupled with impressive pics of the process. It just makes life faster and easier. I could suppose it’s a slight inconvenience to take photographs in the middle of baking in the kitchen as you may will often have sticky hands and so i really appreciate the time and effort she placed in for making this blogpost .
Having said that I’m inspired presenting my very own recipe in a similar way. Thanks for the idea.
I was tweaking the original formula to make it for the taste of my loved ones. I have to say it had been an incredible success. They prized the flavor, the consistency and enjoyed having a treat like this in the middle of a hectic week. They quite simply asked for more, many more. Hence the next occasion I’m not going to commit the same miscalculation. I’m likely to twin the amount to get them delighted.
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.