The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: northfifeduckling on January 23, 2011, 08:45:16 pm
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To do something more than useful with lots of eggs - I want to make Mayo and Salad Cream this year - we do eat lots of both :yum: :yum:
any suggestions from your experience? :&>
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I make an easy mayo. I put a liquidizer on the kenwood crack in 2 whole eggs, a teaspoon of mustard powder and put the lid on and start whizzing. I pour the oil through the hole in the top until the mayo is thick and creamy looking.
I add different things to it in the summer, garlic, chives etc.
I find if there is some left it will last about a week but never had any around to check much longer than that.
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how much oil do you put in?? will def give that a try :wave:
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I honestly never measure it I just pour from the bottle until it is nice and thick. you can keep stopping and checking the thickness if it is still runny pop the whizzer on again and add some more. It makes much more sense when you do it. ;D
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thanks will let you know how i get on :wave:
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would you just add more mustard and some vinegar to make salad cream? Sugar? :&>
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Hi there - I do it that way too, but I usually put in a couple of tablespoons of wine or cider vinegar with the eggs. If I want an even thicker mayonnaise I put in 2 egg yolks and 1 whole egg (the french just use yolks)
It easily lasts a week in the fridge in a covered container, and if a "skin" forms on the top just stir it well in before serving
If you add the oil too quickly, or if the eggs are too cold it may not thicken properly. If this happens don't throw it away, simply start with a new egg, and gradually add the rejected mix
All the best
Sue
PS Garlick mayonnaise is lovely, as is horseradish and any herbed ones. I often use mayonnaise to spread on the bread instead of butter for fishy things
PPS - You can tell when it is thickening nicely as the sound it makes in the liquidizer will change to a gluuuuply one
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Must have a go again, I have made it in the past but that was in my cooking days, not into it much now !!!
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on my third attempt i managed to get the mayonaise right, so we have homemade mayonaise, its really good, had tuna and mayo butties for lunch today, :wave:
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well done there is nothing like fresh mayo, but don't make it when on medication like I did and put a tablespoon of mustard in believe me it wasn't nice lol
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would hen or duck eggs work equally well?
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kerstin, found this on t'internet:
To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. Fresh salad cream will only last for about 3 days in the fridge, so it’s pointless making a huge batch. Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them, but that’s for another post
To the egg yolks add a teaspoon of Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream (double or whipping), do it slowly and keep mixing. You don’t want the sauce too thick or too runny.
When you think it’s nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency.
Of course if you don’t want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it.
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Thanks, Laura!
I find the idea of using boiled yolks a bit funny, but then my mum used to make Russian eggs and the coinsistency was similar to salad cream.
Are your ducks laying yet? :&>
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Could you please let us know how you get on with the salad cream recipe? Very interested to know what it tastes like before I make any.
Thanks.
:)
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I will , but am waiting for the ducks to lay - bigger yolks! ;D :&> :&>
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kerstin, we only have 2 ducks now (1 boy and 1 girl) and she lays us an egg every morning. thinking to let her hatch some if she wants to but not decided yet....hmmm
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This sounds relatively simple enough for me to try the mayo anyway :o
I had no idea it was just eggs, oil and mustard ::) Time to dig out the mixer - and I'm getting a better sense of all I could do if I had a few hens now ;D cos I love mayo on my (homegrown) salad wraps - am trying to work out how much of my supermarket bills I could replace at home and planting more of the fruit/veg I actually buy rather than just what catches my eye in seed racks ;D
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ellied, you'd save LOADS.....make up a list and go for it I say :)
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Looks like I have to start from scratch with seeds as I had a wodden box in the old caravan - snow melt had destroyed the roof and all was wet and molding in the box :-[ .
On a positive note I love to note in my head how much I save each time I don't have to buy something I grow myself! I'm sure it adds up to quite a bit... Amongst us locals it would be good to establish a swap system (again ;) ) for things we might have too much of. What do you think, Ellie, Laura?
:&>
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Hello nfduckling,
have you checked out www.simplyseeds.co.uk (http://www.simplyseeds.co.uk) ? They sell smaller sized packets ie lettuce typically 500 not the usual 1000. Prices are therefore lower; 59p - 89p/pkt. Very good selection too.
Sorry to have drifted away from mayo/salad cream thread!
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don't forgot though not to eat homemade mayo whilst pregnant as raw eggs are a big no no, i have just learnt this myself as my sister in law has just found out she is pregnant and this is one of the many things we cant feed her!
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Looks like I have to start from scratch with seeds as I had a wodden box in the old caravan - snow melt had destroyed the roof and all was wet and molding in the box :-[ .
On a positive note I love to note in my head how much I save each time I don't have to buy something I grow myself! I'm sure it adds up to quite a bit... Amongst us locals it would be good to establish a swap system (again ;) ) for things we might have too much of. What do you think, Ellie, Laura?
:&>
I've got loads of seeds in standard packs so will have far too many if you want some :) I need to dig out everything I've bought so I don't get more of the same and forget something I eat a lot of ::) so I'll put a list together and you can see if there's any you'd like..
I usually have a glut of plums and cooking apples too, and rhubarb.. the cat lady usually gets buckets of plums to carboot for her charity each year but still enough for what I eat/use/preserve and a few to spare :)
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ok basic mayo recipe works ok couldn't eat it as is though
need to try it with the vinegar to improve the basic flavour
what oil do people use? i used olive oil and think its a bit to flavourful
i split my batch into 3 and tried flavouring them
garlic was good
horesradish was good
lemon was (insert expletive) horrible, shame as i like lemon mayo on fish dishes...
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what oil do people use? i used olive oil and think its a bit to flavourful
I usually use vegetable oil or sunflower oil. I think olive oil is too expensive for home made mayo.
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unless you call it alio et olio with lots of garlic! :&>
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just cheap vegetable oil makes a lovely mayo don't use expensive oils as they will ruin the creamy flavour and will overpower any herbs that you add
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I now tried the following
http://www.greenchronicle.com/connies_cornish_kitchen/cornish_salad_cream.htm (http://www.greenchronicle.com/connies_cornish_kitchen/cornish_salad_cream.htm)
too much vinegar, mustard and flour, not what I was craving...will keep experimenting! I also can see why the commercial varieties do not use flour as a thickener :&>
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Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom. Made from vinegar, vegetable oil, sugar, mustard, egg yolks, and seasonings, Salad Cream is typically used as a tangy dressing for salads and sandwiches or as an ingredient in a variety of egg dishes and food sauces. Several varieties are made which include various flavors and versions some with fat reduced while other contain higher fat levels.