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Whole-Egg Mayonnaise Recipe
Ingredients:* 2 Eggs
* 2 tbsp White Vinegar
* 1 tbsp Dijon Mustard
* 1/4 tsp Salt
* 500 ml Vegetable Oil
Method:
1. Using a food processor, crack in eggs, add mustard, salt and vinegar and turn to a medium speed.
2. Very slowly drizzle in the oil in a small steady stream.
You can then put in a container and store for 2 weeks in the fridge.
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Yesterday evening I decided that I would use up the leftover quarter cabbage and mayonnaise by making a coleslaw. Again, another easy recipe with all the hard work taken out if you have a food processor!
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Coleslaw Recipe
Ingredients:* 1/4 Cabbage
* 4 Carrots
* 6 tbsp Mayonnaise (more or less as desired)
* 1 tbsp Dijon Mustard
* Pepper to taste
Method:
1. Shred the cabbage and then shred the carrots.
2. Stir in the mayonnaise and mustard and mix well. Adjust amounts to taste and add pepper.
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// Home made coleslaw |
There was just too much broken away that there was no way we could have eaten the coleslaw safely. I wasn't very happy - the coleslaw was really tasty!
// Broken Food Processor Lid |
Darn, that is a bummer that the top broke and you couldn't eat the coleslaw you made! That's great that you found a replacement lid, though, as buying a whole need food processor would have sucked!
I have never made homemade mayonnaise but my brother does all the time!