Homemade Mayonnaise (15)1

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As I recently have some time, I was browsing on the internet the other day. Trying to find new, intriguing tips, inspiring recipes that We have never tasted before, to impress my family with. Hunting for a while yet couldn't find any interesting stuff. Just before I thought to give up on it, I discovered this scrumptious and easy treat simply by chance. The dessert looked so tempting
on its snapshot, that required prompt action.
It was easy to imagine just how it is created, how it tastes and just how much my husband will probably enjoy it. Mind you, it is rather easy to keep happy the man in terms of treats. Anyhow, I visited the page: Ambitiouskitchen and then used the step-by-step instuctions that were combined with great photos of the procedure. It just makes life much easier. I could imagine that it's a bit of a hassle to take photos in the midst of cooking in the kitchen as you may will often have sticky hands and so i really appreciate the commitment she placed in to build this blogpost and recipe conveniently followed.
With that in mind I'm empowered presenting my own, personal recipes in a similar fashion. Thanks for the thought.
I was fine tuning the initial mixture to make it for the taste of my family. I have to tell you it absolutely was a great outcome. They enjoyed the flavor, the overall look and loved having a delicacy like this in the midst of a lively week. They basically demanded even more, many more. Thus the next occasion I am not going to make the same miscalculation. I am going to multiply the volume to keep them delighted.

For my last post in this series on eggs (Part one: Powerhouse of Nutrition, Part two: Herbed Baked eggs, Part three: Greek Lemon Soup, Part four: Spicy Scrambled Eggs ), I've a great guest post by my friend Amy! When you are making homemade mayonnaise, eggs play a vital part. They are what bind and turn your oil right into a creamy delicious spread. Still another example of how diverse the utilization of eggs are.
The advantages of making your own mayonnaise are: 1- You control the product quality 2-You could make a quality mayonnaise for cheaper 3-Connoisseurs say that homemade mayonnaise is really much better than whatever you can buy
I, however , have not had the maximum success making it. So I was eager to study from Amy when I heard that she made this every week. I am so glad that she graciously consented to do a guest post so now I will make a fantastic tasting mayonnaise too. She went beyond just giving me her recipe but did a step by step demonstration for this post that is excessively helpful! Many thanks so much Amy! (Isn't it great how she does this with her adorable daughter? )
Making Homemade Mayonnaise
I love this recipe, since it is super healthy, tastes yummy, is quick and easy to make, and is a fun action to take with my daughter.
You will need a stick blender. I purchased this blender in order to make my mayo, but have found it to become a great kitchen tool for all other things. I will puree my tomato soup right in the pot, and have found it to be very helpful in pureeing things for my baby as well. It is super easy to wash, which is a big plus for me!
2-4 egg yolks (I use farm fresh eggs from my local farmer)
1-2 Tablespoon(s). lemon juice (of course fresh is optimal, however you will notice below I cheated with store bought stuff L )
1 tsp. balsamic vinegar
¾ c. oil- hemp or grapeseed (I use grapeseed)
1 ) Combine everything EXCEPT the oil. I take advantage of a container just large enough for the stick blender to go into.
2. Mix with a stick blender until creamy.
3. While blending, add the oil in small increments and mix until it's homogenized. My daughter holds the container in place while I pour oil with one hand and with the other I lift the blender up and down as it's blending- the quick up and down motion helps the mixture to homogenize, and it surely will thicken right up.
The finished product!
That's it! This mayonnaise lasts about 2 weeks in the icebox.
Extra balsamic vinegar
Mayonnaise with pesto
Mayonnaise with ketchup, onion, garlic, pickles, soy sauce- (thousand island)
Mayonnaise and/or crème fraiche with any combination of herbs and flavorings
Mayonnaise with crème fraiche and basil
-I learned much of this information from a class taught by Lauri Tauscher in Tigard, Oregon.
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I haven't actually made this recipe yet, and so i can't say from experience.

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