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Homemade mayonnaise

Mar
10

The first time I made my own mayonnaise was for my sister. I had bought her a little pottery jar with mayonnaise written on the side for her new flat and I thought I ought to put something in it. Well, I’ve got to tell you I was blown away. Homemade mayonnaise is a whole different species to the shop bought stuff in a jar. For one, the colour is completely different. Homemade mayo is a thick luscious yellow which makes you wonder what goes into a shop bought variety to make it white….??? For two, the taste is delicious. I haven’t looked back since.

Making mayo is not difficult. A big deal is made about the fact it can curdle.. and it can.. but if you remember to add the oil slowly, a drop at a time, it won’t, and even if it does because you’ve accidentally glugged the oil in too quickly, a bit of boiling water added and some elbow grease will right it again.

A few tricks make it a little easier… put the bowl on a piece of damp kitchen roll to stop it spinning round when you whisk (that can get a bit annoying after a while!!) and stick the radio on as you whisk because adding a drop at a time can seem like a long time when you’re whisking but if you listen to some tunes the time will go quicker. It only takes 5 minutes for the drop by drop stage and then you can glug in the oil quicker without fear of curdling it.

I use an all purpose rapeseed oil to make mine as I find olive oil too bitter tasting. But try different oils and see which you prefer.

Mayo will last for up to a week in the fridge ready to whip up a multitude of sandwiches and salads or dips so it’s a great store- cupboard staple.

What you need

3 egg yolks

300ml rapeseed oil

1 tbsp white wine vinegar

salt & pepper

To make it

Put a large bowl on a damp piece of kitchen roll

Separate the eggs

Put the egg yolks in the bowl

Season with salt & pepper and add the vinegar

Measure out the oil

Add the oil a drop at a time whisking each one in before adding the next

When the mixture starts to stiffen under your whisk you can add the oil a bit quicker, a glug at a time

Keep whisking until it’s gorgeous and thick

Pile into a pottery jar or similar container.I saved this one from some blue cheese at Christmas and it’s the perfect size for mayo. But a bowl will be fine too.

Keep in the fridge for up to a week.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

If you like this recipe, please share it with your friends.

Caramel sauce

Feb
16

This caramel sauce is so easy to make and it will last for an age in the fridge. It’s the perfect staple for pulling out to pour over pancakes, waffles, ice-cream or porridge. You can use it to make a toffee apple crumble (see separate post) or millionaires shortbread and it’s absolutely amazing swirled into Greek yoghurt for a quick and very satisfying dessert.

There’s no messing around with sugar thermometers, all you need is a saucepan.  While most caramel sauce recipes contain a lot of butter and cream, this one doesn’t, which means it’s low fat, and so you don’t even have to feel that guilty about having it.

It settles as it sits, so just give it a stir each time you want to use it or sneak a spoonful.

What you need

2 tbsp butter
2 tbsp cornflour
150ml golden syrup
150ml milk
4oz brown sugar

What to do

Put everything together in a medium saucepan. It won’t look very appetizing at this point but don’t worry about that.

Heat gently, stirring occasionally, until the butter is melted and everything has combined together.

Turn up the heat and boil for a few minutes until large bubbles appear on the surface

Pour into a container. It will still look a bit runny at this point but again don’t worry it thickens as it cools in the fridge.

 Cover with clingfilm and keep in the fridge for a long time.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram.

Love Livs

x

If you like this recipe, please share it with your friends.