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by FunnyLoveLindsay and filed in Homemade Ingredients
Just in time for Memorial Day, make your own super fast barbecue sauce and use it with your grilling meat of choice! Pick your poison!
by Jessica @ Chockohlawtay and filed in Homemade Ingredients
Try this easy, homemade brown sugar for 1/7th the calories and sugar as storebought kinds!
by Jessica @ Chockohlawtay and filed in Homemade Ingredients
You’ve seen peanut butter, you’ve seen almond butter, but have you seen pistachio butter? Try this delicious nut in nut-butter form!
by Regan and filed in Homemade Ingredients
I first made this butter when I was five years old and visiting a local family farm. I was shocked that butter wasn’t made by elves who lived in little magical forests.
by Regan and filed in Homemade Ingredients
This hot sauce is simple to make but packs a ton more spice and flavor than regular hot sauce. This recipe will make about three 8-ounce jars worth of hot sauce.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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helefa on 3.10.2010
I am in shock. I need to try this one out. I’ve been making mayo for years, using a very similar recipe and technique, but in my recipe, the oil needs to be added bit by bit, in a steady stream, while keeping the stick blender mixing in an up and down motion. Failure to do so creates a flopped mayonnaise.
I’ve just got to try it your way, with all the oil added at once. Sounds SO much simpler.
I’m not sure how much 1.25 c. of oil is in liters, but I can easily use 1/2 a L to a single egg. It might be a bit more than that.
Alternatives: You can add any flavorings you like to the mayo. I often put garlic and dill for a really yummy twist.
Quick fix: If you FAIL your mayo (looks like it curdles then falls apart), don’t despair, there IS a way to fix it!
Simply start over with a fresh egg, and start blending. Then, use the wrecked mayo as your “oil” and pour in as you blend. You will have perfect mayo on your second try.
Once you start making your own, you might not want to stop!
spiderwoman on 3.10.2010
I have not made mayonnaise but am wondering what kind of oil do you think makes the best?
Cook and Be Happy on 3.16.2010
@spiderwoman: I used olive oil and it was way too strong for me. I’m going to try using canola oil next time around.
missyaytgim on 4.30.2010
So, since I am a home cooker in training, can anyone explain to me what a stick blender is? And if I do not have one, can I still make this recipe?
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