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 recently have some time, I had been looking on the internet a few days ago. Attempting to find new, challenging tips, inspiring recipes that I’ve never used before, to treat my family with. Looking for a long time unfortunately couldn’t come across any interesting things. Just before I thought to give up on it, I came across this fabulous and easy dessert by accident over Suncakemom. The dessert seemed so fabulous on its photo, that called for immediate actions.
It was not difficult to imagine the way it is created, how it tastes and just how much my husband will probably like it. Actually, it is extremely easy to delight him when it comes to cakes. Yes, I am a blessed one. Or possibly he is.Anyhow, I got into the site and then followed the simple instuctions that have been coupled with superb photos of the task. It just makes life much easier. I could suppose it’s a slight inconvenience to shoot photographs in the midst of baking in the kitchen as you most often have sticky hands so I genuinely appreciate the commitment she put in to build this blogpost and recipe easily implemented.
Having said that I’m inspired to present my own formulas in the same way. Many thanks for the idea.
I was fine tuning the main formula create it for the taste of my loved ones. I’ve got to say it turned out a great success. They loved the taste, the overall look and loved having a delicacy like this during a stressful workweek. They quite simply wanted lots more, many more. Thus the next time I’m not going to make the same mistake. I’m likely to double the quantity .
There are more Mayonnaise Recipe at 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.