Hello and welcome to this week’s Food Column over at Smorgasbord Magazine where Sally is reposting one of my favourite series…The A-Z of Food…This week on my tour through the Culinary Alphabet it is the letter M…..
Starting off with lovely homemade mayo…Enjoy!
There is nothing like homemade mayo once you have made it you will never buy a shop-made one ever again.
• 2 egg yolks
• 1 tsp of mustard
• 240 ml of good olive oil
• 1 tsp cider vinegar
• 1 tbsp of lemon or lime juice.
Put the egg whites in a bowl with the Cider vinegar and blend gently until they are well mixed. With the blender still going slowly start to add the olive oil starting with just a drop and increasing to a steady stream as the mayo starts to thicken. Blend well until the mayo is your desired thickness and season to your taste.
How easy is that?
A silky, slightly sweet Italian cheese made using only two ingredients whole cream and citrus which is why it is easy to make at home. Because of its high butter content, it spoils quickly so once opened it should be used quickly. It is made using no rennet so is suitable for vegetarians. It is used to make that traditional Italian dessert of Tiramisu, to thicken soups, it can be added to mac and cheese for a creamier sauce and makes a lovely dip when herbs are added.
This was your taster so now just click link and pop over Sallys to read the rest…