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 was browsing on the web the other day. Trying to find new, intriguing thoughts, inspiring dishes that I have never tested before, to treat my loved ones with. Searching for a long time unfortunately couldn’t come across lots of interesting things. Just before I wanted to give up on it, I discovered this yummy and simple dessert by chance. It seemed so mouth-watering on its snapshot, that required instant action.
It was easy to imagine how it is created, its taste and just how much boyfriend is going to like it. Actually, it is rather easy to keep happy him in terms of puddings. Anyways, I went to the website: Suncakemom and then followed the precise instuctions that were coupled with great images of the process. It really makes life quite easy. I can suppose it’s a bit of a hassle to shoot photos down the middle of baking in the kitchen as you may usually have gross hands so that i sincerely appreciate the time and energy she devote to build this blogpost and recipe conveniently followed.
With that said I’m encouraged to present my own recipe similarly. Thanks for the concept.
I had been fine tuning the main recipe to make it for the taste of my family. I’ve got to mention that it was an incredible success. They loved the taste, the thickness and enjoyed getting a sweet like this during a stressful workweek. They basically wanted even more, a lot more. Hence the next time I am not going to commit the same mistake. I am going to twin the volume .
Homemade mayonnaise was first baked by 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.