Thanks so much for joining me here at my newest blog and welcome to my kitchen here at blogger. I have been cooking in the kitchen and wanting to share some of my experiences and learning experiences. Food is always better when shared and shared with friends and family is the perfect accompaniment for any dish.
Lately I have been keeping a kitchen journal. That is my name for a small leather bound journal (one that my beautiful Daughter in law brought back from one of tours in Iraq. I keep it handy and jot down any and all items that I may be throwing into my latest bowl of soup or newest meatloaf.
Mayonnaise
Yes this has finally been accomplished in my kitchen. I had for a while experimented with this particular endeavor and had gotten some results. I say some because they varied greatly. But I believe that this time I did a great job.
Here's How
4 egg yolks
1cup to 1 cup 1/2. oil
2 tbls. lemon juice
1 teasp. salt (or to tast)
1 rounded teaspoon of minced garlic
Now Blend
Place the 4 egg yolks in a bowl and beat with a standing mixer (I used my Kitchen Aid but if you have a food processor that will work just as well) mix on high until the eggs are creamy about 1 minute. Now put in the salt. Start adding the oil 1/4 teaspoon at a time or in a slow drip. Now here is the trick- You MUST keep adding it slowly until you have added all the oil. I know some recipes say that you can add it all at once after you have added 1/4 to 1/2 a cup with the drip method but that DID NOT work for me. You will start to see the egg and the oil come together and blend. If you add the oil all at once it will separate. To use the drip method is well worth it in the end.
After you have finished adding the oil you can add in the other ingredients.
The taste is great. Creamy and beautiful to behold.
