I have run out mayo I thought I might make some? Do you have any great tasting recipes?
jessie981,
Feb 21, 8:35am
I make the old fashioned condensed milk- condensed milk, mustard, salt, peper & vinegar. Thin with milk if necessary.
uli,
Feb 21, 9:05am
Use the search function on the left - hundreds of recipes!
pickles7,
Feb 21, 8:37pm
whole egg mayonnaise
1 whole egg juice of 1 lemon 1 teaspoon whole grain mustard 1/2 teaspoon salt 1/4 teaspoon ground black pepper 150 mils of sunflower oil 150 mils of canola oil You will need a stick blender and a tall beaker to make this mayonnaise. Put the egg into the beaker first Put the other ingredients carefully on top of the egg, so as not to disturb the egg. Lower the stick blender in to the bottom without disturbing the ingredients. Pulse the blender, until the ingredients start to emulsify, tilt the blender to allow the oil to be incorporated.
coreblimey,
Feb 21, 9:00pm
I made a whole egg recipe last night which was basically the same except I added the oil a little at a time and also added a clove of chopped garlic - YUM!Absolutely delicious and easy as to make, much better than the bought stuff.
pickles7,
Feb 21, 9:16pm
It is so easy , you will see it emulsifying, almost straight away.I don't add anything at the time I make it. I add the extras just before serving. I have had it split, once. Then I made another recipe up and added the split mayo, a little at a time, until it combined.
rainrain1,
6 days, 23 hours
A delicious french dressing from the ODT
Creamy French Dressing
400mls rice bran oil 100mls white wine vinegar 1 egg 1 tsp Dijon mustard 1 clove garlic chopped ½ onion chopped ½ tsp worcestershire sauce 1 tsp caster sugar 1 tsp salt Freshly ground pepper to taste 100mls beef stock (1/2 stock cube dissolved in hot water)
Pour oil into large measuring jug to 400mls. Add vinegar to 500mls. Add garlic, onion, egg, salt, sugar, mustard and black sauce. Blitz with a stick blender until thick and pale. (should be quite white) Mix stock cube with hot water, add to mixture and continue to process. It is now ready to use, although best the next day. Pour into bottle.Will keep for up to a month in fridge Shake before use.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.