@amateurfoodalchemist: I love cooking from scratch. I can better control the quality of my food, avoid added preservatives, and reduce plastic waste. I make mayo pretty much every week. I use it for making things like coleslaw, dips, sandwich spreads, deviled eggs, garlic bread, potato salad, dressings and more. Recipes for mayo and potato salad are below. 🚨Don't try this mayo method unless you have an immersion hand blender, like the one I'm using in this video. Check out my Amazon Storefront if you're interested in this one. Link in my bio. Mayo Recipe •1 cup neutral oil (I use vegetable) •1 egg (whole or just the yolk) •1 Tbs vinegar (or lemon juice) •1 pinch salt •1 bloop of mustard (or pinch of mustard powder) •Add all the ingredients to a narrow container, preferably the one that came with your blender •Place immersion blender over the egg and resting at the bottom of the container. •Blend while keeping the blade at the bottom. Once most of the ingredients have emulsified you can lift to incorporate the last bit of the oil. •Store in the fridge for about a week. Without preservatives, homemade mayo has a shorter shell life. Potato Salad Recipe •Cut potatoes in half and boil until fork tender. •After that cool, peel off the skins with a spoon or knife, and cut to bite size. • Add mayo and mustard as the base. Vinegar can go here as well. •Add what you like now-pickles, fresh onion, bacon, jalapeños, celery, hard boiled eggs (I prefer to top mine with deviled eggs. •Spice it up with dry ingredients like, dill, celery seed, garlic, salt and pepper, paprika, etc. #amateurfoodalchemist #mayo #mayonnaise #homemade #potatosalad #scratchcooking #madefromscratch #comfortfood

Cara Buckner

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Region: US

Thursday 02 March 2023 20:09:25 GMT