Homemade mayonnaise recipe
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 currently have a little time, I was searching on the internet last week. Looking for new, interesting thoughts, inspiring recipes that I have never used before, to impress my loved ones with. Hunting for quite some time but couldn’t come across too many interesting things. Just before I wanted to give up on it, I came across this scrumptious and simple dessert by chance. It seemed so scrumptious on its photo, it called for rapid action.
It had been simple enough to imagine how it’s created, how it tastes and how much my hubby will probably want it. Mind you, it is extremely simple to impress the guy when it comes to cakes. Yes, I am a blessed one. Or perhaps he is.Anyhow, I went to the site: Suncakemom and then followed the precise instuctions which were coupled with superb pictures of the method. It just makes life rather easy. I can suppose it’s a slight effort to shoot pics in the midst of cooking in the kitchen as you normally have gross hands therefore i really appreciate the effort and time she put in for making this post .
Having said that I am inspired to present my own, personal formulas similarly. Many thanks the idea.
I was tweaking the original mixture to make it for the taste of my family. I can say it had been an incredible outcome. They loved the taste, the overall look and loved having a sweet such as this during a busy week. They ultimately wanted even more, many more. So next time I am not going to commit the same miscalculation. I am gonna multiply the quantity .
Original 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.