Advertisement
recipes
Home made Mayonnaise
•
2 egg yolks
•
2 tbsp white wine vinegar or 1 tbsp of lemon juice
•
Salt and white pepper
•
1 tsp Dijon mustard (optional)
•
300 ml oil
1. Place the egg yolks, half of the vinegar, the salt and pepper and the mustard into a
mixing bowl. Make sure that all of your ingredients are at room temperature.
2. Using the twin beater attachment on a low speed setting beat the egg yolks for a
minute until they thicken.
3. Add the oil one drop at a time while continuing to beat. By the time you've added 2
tablespoons of oil the mixture should be quite thick. Slowly add the remainder of the
oil as you continue to beat.
4. If the mayonnaise is too thick for your purpose you can thin it with a tablespoon of
warm water.
Home made Chunky Peanut Butter
•
225g unsalted roasted peanuts
•
1 tbsp peanut oil
1. Take a quarter of the peanuts (approx. 50g) and set them aside.
2. Mix the rest of the peanuts with the oil, and pour the mixture into the chopper bowl.
3. Chop the mixture on a high speed setting until smooth and then stir in the peanuts
that you had set aside.
4. Chop for a few more seconds to create the chunks and until the desired consistency
is reached.
5. Store your chunky peanut butter in a sealed, air tight container in the fridge for up to
two weeks.
18
Advertisement
