Tulip's Kitchen: Caronlookalike's Mayonaise

Thursday, 28 February 2008

Caronlookalike's Mayonaise

After all the trouble I went to to make my first lot of mayonnaise, I can't believe how simple Caron's version is!!! 2 seconds flat and this is what I ended up with...

Only problem was, I only had sherry vinegar and maybe it was a little too strong, it tastes almost like a salad cream, it has a the consistency of salad cream too. Maybe I was a little heavy handed with the vinegar?! I will play around with the vinegar / mustard combo next time, but I will be making it again. Thanks Caron.

NB - I used a pinch of salt rather than the tsp in the recipe, it was enough for our taste.

Caron's mayo recipe

Watch it being made here!

1 comment:

Caronlookalike said...: Hi Tulip

I agree, the original recipe has too much "kick". I now only use the juice of half a lemon OR a tablespoon of white wine vinegar.

Here's a link to the demo of this method of mayo-making:

http://www.youtube.com/watch?v=Gz0fLT_k3_U

CaronLA; 17 March 2008 at 12:19

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

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Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.