Condiments

Most, if not all, of these items are available from stores, and that is well and good.  I just prefer the idea of making my own essentials at home and bypassing the additives and preservatives and not to mention price tag.  This page is a quick way for me to get the ingredients and directions without having to scour the internet or past scribblings.

MAYONNAISE

Why bother making mayo, you ask.  Well why not, is what I reply with. When it is so easy to do and tastes as good or better that the stuff in bottles - why wouldn't you.  This is a recipe for real mayo not the shiny and sweet substitute that frequently gets passed off.
Ingredients - makes about 400g
1 whole egg
1 tsp of lemon juice
1 tsp of dijon mustard, extra to taste
a pinch of salt 
250ml x vegetable or canola oil,decanted into a meauring cup able to pour
White wine vinegar, to taste
Directions
Place the egg, lemon juice, mustard and salt into a food processor bowl and pulse a few times to mix thoroughly
With the blades running drizzle in the oil in a thin slow and steady stream
This part is crucial so maintain the speed of the drizzle
By the time all the oil is used the resulting mixture in the food processor bowl will be thick
Taste and adjust seasoning adding more salt or mustard if needed
Add in a few drops of white wine vinegar
Mix again until combined
Your mayo is ready!
Place in an airtight jar and keep sealed in the fridge for up to 10 days.
Never buy mayo from the stores again!


Coming Soon
- Pizza sauce
- Tomato sauce
- Onion Jam