.backtotop { position: fixed; bottom: 10px; /* increase value to move position up */ right: 0px; /* increase value to move position left */ color: #000000; /* color of text */ background-color: #ffffff; /* background color of button */ font-size: 12px; /* changes size of text */ padding: 10px; /* add space around the text */ text-transform: uppercase; /* change text to all caps */ letter-spacing: 1.0px; /* space between letters */ } .backtotop:hover { background-color: #333333; /* color of background on hover over */ color: #ffffff; /* color of text on hover over */ text-decoration: none; /* no underline */ }

Monday, 3 October 2016

Whole Egg Mayonaise


Doesn't that just look good enough to tuck into?

There is NOTHING like homemade mayo!  It is so totally different to the store bought variety, it actually deserves a different name.  Rich, creamy, and whatever flavour you would like it to be.  And best of all - this version only takes 30 seconds to make, plus a few minutes to get your ingredients together.

The secret is - you absolutely must have a stick blender, and a container which is just the right size for your blender to fit into.

Here goes the foolproof, creamy mayo recipe and detailed instructions:



1) In your correct size container, place all your ingredients
1 whole egg
juice from 1/2 lemon (or from a bottle)
1/2tsp salt
1/2 tsp sugar
1/2 - 1tsp mustard (I haven't tried it with powder)
garlic - clove/crushed/flakes
1 cup seed oil

SECRET - the yolk MUST be whole!  If it is even a tiny bit broken, this does not work!  The only time I flopped this recipe, was when I tried to do it with a broken yolk.  I usually tip my egg in first, so that if it breaks, I can take it out without wasting the other ingredients.


2) Now for the 30 second blend!

Carefully place you blender directly onto the yolk. Start your blender and don't move it for a full 20 seconds!

You will notice the oil start emulsifying out the sides.

(Just a note on the oil - for health reasons you might prefer coconut or olive oil, but a normal seed oil works well, and there is no overpowering olive/coconut taste, which you might get with one of the other oils.)



3) After 20 seconds, start moving your blender gently up and down to incorporate/emulsify all the oil into your mixture, for about another 10 seconds.

There you have it - 30 second mayo!

Now taste and adjust according to your preference - maybe add a little more lemon or sugar?



4) Delicious homemade whole egg mayo
Enjoy it with last week's garden salad for a winning recipe!

If you try this - please leave your comments.  I would love to hear how it works out for you.

Coming next week - A look at what's growing in the garden.