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 a few days ago. Looking to find new, fascinating tips, inspiring meals that I have never tried before, to surprise my loved ones with. Looking for quite some time unfortunately couldn’t discover lots of interesting things. Just before I wanted to give up on it, I came upon this yummy and simple dessert by luck at Suncakemom. The dessert looked so scrumptious on its photo, that called for urgent action.
It was simple enough to imagine the way it’s made, how it tastes and how much my husband will love it. Mind you, it is quite easy to please the guy when it comes to puddings. Anyway, I went to the website and simply followed the detailed instuctions that have been coupled with impressive pics of the process. It really makes life faster and easier. I can suppose it is a slight hassle to take photographs down the middle of cooking in the kitchen as you may will often have gross hands therefore i sincerely appreciate the effort and time she placed in for making this blogpost .
That being said I’m encouraged to present my personal recipe in a similar fashion. Many thanks for the idea.
I was fine tuning the main recipe to make it for the taste of my loved ones. I have to say it turned out a great success. They loved the flavor, the consistency and loved getting a sweet like this in the middle of a stressful week. They basically asked for more, more and more. Hence next time I’m not going to make the same miscalculation. I’m likely to twin the volume to keep them delighted.
The Homemade Mayonnaise originally 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.