Making mayonnaise takes a little bit of skill, but if you can follow directions you should have no problem! But wait! If you get interrupted and/or mess up there are ways to save it- ask me how I know this :)
I like to make mine in a large jar that I can easily fit my stick-blender into, this way clean up is a breeze- I only have to clean my stick-blender, simply put your lid on the jar and its ready for the fridge!
Paying close attention to the steps, you MUST blend your eggs FIRST with the dry ingredients and spices/garlic, then add the wet. It is important that your eggs emulsify so the whole process goes as planned.... otherwise you will have liquid mayo- good for potato salad but not so good for sandwiches!
Here I show my eggs and garlic and mustard in the jar right before I pulverize them, once they are thick I very VERY slowly drizzle in my oil, I mean VERY SLOW THIN TRICKLE OF OIL- wait for the magic to happen and VOILA we have beautiful mayonnaise! This is said to last about 2 weeks, which is actually perfect for my family. We eat a lot of sandwiches and I just love using this to make my own coleslaw, salad dressings, tuna, etc etc etc..... seriously adding a wham bam of flavor awesomeness!!!
Simply put your lid on and keep in the fridge 'til gone! You should only have your hand-blender to wash! Don't have a hand blender? A whisk will do the trick in a big shallow bowl, so will a regular blender or your kitchen aid mixer!
Amazing Garlic Mayo
In your jar:
2 eggs
1/4 tsp salt
1/4 tsp sugar
1 tsp hearty mustard
2 cloves garlic crushed
Once emulsified well SLOWLY drizzle in the following:
1 Tbs white vinegar
2 Tbs lemon juice
2 cups oil
Enjoy! And try not to let your preschooler steal bites of this by the spoon.... but if she does you can be rest assured that it is good wholesome fat, and, hey- raw garlic IS a healing food anyway!
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