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My Salad Dressing:
I just made a lovely salad for lunch instead of my usual Slimfast! I decided that I would make a bit of a dressing to perk things up. I just basically bunged some stuff into a bowl whisking and tasting as I went. The result was quite simply delicious, (Best Friend agrees), so I thought I would share the recipe with you guys. It is very, very simple though but tasty!
> Extra Light Mayonnaise, (it would probably be nicer with full fat stuff), - about three dessertspoons
> Horseradish Sauce, (sounds weird but it really works), - 2 teaspoons
> Honey, 1 teaspoon
> Some Cracked Black Pepper, (I crack the peppercorns using the end of my rolling pin), you can use as many as you like
> Garlic Salt, (Again do this to taste),
> Extra Virgin Olive Oil, (a drop or two)
> Lime Juice, (the bottled stuff is fine), about a dessertspoon
> Bung in a bowl
> Taste and adjust seasonings if necessary
See it really is simple but I defiantly recommend it for salads and I reckon it would be gorgeous with chicken, cold meats and even white fish.
This review is in the mayonnaise category because it mayo based and seemed to fit here better than anywhere else.
I always heard of house wife's making lovely meals for their family and making condiments and such things.
I never actually realised how simple it was to make home made mayonnaise. I decided to make some myself after I had my child as I was told not to eat it whilst being pregnant, of course when you are told you cannot eat something it makes you want it more.
I set myself on a mission and learned how to make it.
Below is my recipe for Mayonnaise:
You will need:
2 egg yolks
½ teaspoon of dry mustard
½ teaspoon of salt
¼ teaspoon of pepper
300ml of oil
2 table spoons of white wine vinegar or lemon juice.
Firstly you need to keep all of the ingredients at room temperature. Beat your eggs with the mustard, salt and pepper until they go creamy. Beat in the oil, slowly, until the sauce goes thick and shiny. Add half the vinegar or lemon juice, whichever you prefer and then the remaining oil. Beat it until thick. If you want it thinner you will need to add a little single cream.
Your mayo is now ready. Store in the fridge covered so airtight and this will last for 2 weeks!!
OK, so Hellman's is a great mayonnaise but why not try making your own?
With prices rising everyday I'm always looking for ways of saving a little here and there.
I've decided to cut back on my shopping trips and seeing if I can make my own sauces, dips and mayonnaise etc.
Below is a straightforward and tasty recipe for home-made mayo - takes a little time - but time sometimes saves money in the long run!
yolks of 2 standard eggs
1/2 level teasp EACH of dry mustard, salt & caster sugar
1/4 level teaspoon Worcestershire sauce (optional)
shake of pepper
300mll (1/2 pint) salad oil
2 tablespoons vinegar or lemon juice
1 tablespoon hot water
1. Put yolks, mustard,salt, sugar, Worcestershire sauce (if used) and pepper into a bowl.
Beat until smooth.
2. Beating more quickly, add 150ml/1/4 pint of oil A DROP AT A TIME and continue to beat until mayonnaise is very thick
3. Stir in 1 tbsp vinegar or lemon juice.
4. Beat in the rest of the oil gradually, about 2 tsp at a time.
5. When all the oil has been added, stir in the last tbsp of vinegar or lemon juice and the hot water. (the water helps prevent separation).
6. Adjust the seasoning to taste.
Transfer to a covered container (I always use a glass screw-top jar - Hellman's is perfect!)
* keep in the fridge and it will last up to two weeks *
TIP : if you like more spicy-tasting mayo add 2 level teaspoons curry powder,1 level teaspoon grated onion and a pinch of cayenne pepper.
It's worth experimenting with mayonnaise recipes - the above is just a basic one.
Rather than just being a 'bit on the side' you can make a real feature of mayonnaise and serve with chicken,tongue, ham, fish, eggs, salad, jacket potato, chips etc.
Potato salad tastes fantastic with homemade mayonnaise - just add to cold boiled potatoes and some chopped gherkins - delicious!
If you want to add colour you can add a little tomato puree or tomato sauce.
Ambrose Bierce said in his Devil's Dictionary that mayonnaise is "One of the sauces which serve the French in place of a state religion."