How to Make Authentic Worcestershire Sauce – Make Real Worcestershire Sauce at Home!!!

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How to Make Authentic Worcestershire Sauce - Make Real Worcestershire Sauce at Home!!!
Recipe type: Sauces
Cuisine: British
Worcestershire sauce was popularised by Lea and Perrins, and has since become a household name. Many other manufacturers have launched their own imitations of this legendary sauce, however only reading the label will tell you how true they are to the original. If you're looking for the real deal, the key ingredients are anchovies and tamarind paste. This is how to make your own.
  • 250ml Apple cider vinegar
  • 2 Cloves garlic
  • 60g Chopped pickling onion
  • 15g Anchovy fillets
  • 30ml Honey
  • 30g Demerara sugar or molasses
  • 30g Tamarind paste
  • 5ml Chilli powder
  • 2.5ml Ground cloves
  1. Add the apple cider vinegar, chopped onion and garlic, anchovy fillets, Demerara sugar or molasses, tamarind paste, chilli powder, ground cloves and honey to a small saucepan.
  2. Use your stick blender to machine this all until fine.
  3. Heat the sauce over medium heat until boiling, reduce the heat and simmer the liquid for 5 minutes stirring regularly.
  4. Remove the pan from the heat and pour the liquid into a filter placed over a jug.
  5. Allow this to stand and drain. Give the paste a good stir every so often to encourage the retained liquid to drip through.
  6. After an hour or so the paste will be quite thick, and will have cooled entirely.
  7. Add 3 heaped teaspoons of the paste back into the liquid and stir it well to combine. This is your Worcestershire sauce.
  8. Pour the sauce into a sterilized bottle and store it in a cool shady spot.
  9. Save the remaining paste to add to soups, stews or to use as a steak rub.
  10. And there it is.... a wonderful batch of authentic Worcestershire sauce just waiting to be savored.


Sugar Chilli Steaks with Creamy Mushroom Sauce – How to Make Sugar Chilli Steaks at Home!!!

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Sugar Chilli Steaks with Creamy Mushroom Sauce - How to Make Sugar Chilli Steaks at Home!!!
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4
Sugar chilli steak is flavor experience you will never forget. The caramelized sweet and spicy glaze offset by the creamy mushroom sauce is quite honestly one of the best combinations around.
For the Steaks
  • 4 x 250g Sirloin or Rump steaks
  • 60ml Demarara sugar (or treacle sugar)
  • 15ml Coarse ground black pepper
  • 15ml Chilli flakes
  • 10ml Salt
For the Mushroom Sauce
  1. Combine the Demarara sugar, chilli flakes, coarsely cracked black pepper and salt.
  2. Press generous amounts of the mixture into the surface of both sides of the steaks.
  3. Stand the steaks up on their fatty edge and press 3 skewers through the steaks to secure them in this position.
  4. Flip the block over and give fatty strip a liberal dose of salt. Put these aside.
  5. To make the sauce you will need 300ml of the gourmet creamy mushroom soup we made yesterday..... click the link to see this video if you missed it.
  6. Pour the soup into a small saucepan. Dissolve the tapioca flour in a little water and stir this into the soup.
  7. Bring this to a simmer over medium heat and allow it to simmer for 90 seconds until thickened.
  8. Remove this from the heat and keep it warm.
  9. Heat a large frying pan over medium high heat and add 30g of butter.
  10. Place the steaks in the pan, fatty side down and allow this to fry for 6 minutes until the fat is well rendered.
  11. Remove the skewers from the steaks and drop them flat in the pan.
  12. Continue to grill these for 3 to 4 minutes per side until we glazed and caramelized.
  13. Remove the steaks from the heat and allow them to rest for a minute before serving topped with the creamy mushroom sauce.


How to Make Jalapeno Tabasco Sauce – Making Green Tabasco Sauce at Home!!!

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How to Make Jalapeno Tabasco Sauce - Making Green Tabasco Sauce at Home!!!
Recipe type: Sauce / Hot Pepper Sauce / Tabasco
Cuisine: American
Tabasco sauce is legendary and has become a household name in just about every country across the world. Today we're going to make the Jalapeño version of Tabasco, but if you have access to Tabaso chillis, you can use these if you prefer. This recipe does not take 3 years like the original Tabasco recipe does, but will yield a sauce that tastes almost exactly the same as the legend.
  • 375g Jalapeno peppers
  • 7g Prague powder #2
  • 190ml White grape vinegar
  • 30ml White grape vinegar
  • 15ml Tapioca flour (if you use xanthum gum, follow the package instructions)
  • Extra vinegar for the relish (to use the pulp)
  1. Weigh out the peppers and the Prague powder. The Prague powder will inhibit and growth of unfriendly bacteria and preserve the color of the chillis during fermentation.
  2. Cut the stems away from the peppers and slice them into rings. If you have sensitive skin, you may want to wear gloves. Whatever you do, don't rub your eyes or nose.
  3. Place the chopped peppers and the Prague powder in your food processor and process until fine.
  4. Transfer the processed chillis to a large mouth glass jar. Using a canning funnel really helps when doing this.
  5. Place a double layer of kitchen paper over the top of the jar and tie this securely in place with a length of butcher's twine. And elastic band will also do fine.
  6. Place this in a dark place at a temperature of around 22 - 25c or 72 - 77f for 4 weeks to ferment.
  7. After fermenting, you will notice that the flesh of the peppers is quite mushy. You may also have a little white fungus growing on the surface of the chilli. This is friendly bacteria and can simply be stirred into the chilli.
  8. Pour in 190ml of white grape vinegar, put the lid on and give it a good shake from a minute or two. Place the jar back in its dark home and allow this to stand for 2 weeks. Give it good shake every day or two as this helps the vinegar to break down the solids.
  9. After 2 weeks, transfer the peppers to a tall jug and use your stick blender to liquidize any solids that remain. Place the smooth liquid back into its jar, put the lid on and allow this to stand for a further 2 weeks in a dark place, giving it shake-up every day or two.
  10. After 2 weeks, strain the pulp through a fine filter and gently press the pulp down to extract as much of the liquid as possible. From this quantity you will get about 250ml of liquid.
  11. Transfer the pulp to another sterilized jar and add just enough white grape vinegar to cover the pulp along with 10ml of white sugar. Stir this together, put the lid on, and in 2 weeks you will have an amazing pickled jalapeño relish.
  12. Now on the the sauce.... you will notice that it is still quite thin and if allowed to stand, the solids in the liquid, as fine as they are, will settle to the bottom of the liquid.
  13. To stabilize this and to make the sauce syrupy like the original calls for a very special thickening agent. Tapioca flour does the job perfectly. Xanthum gum also does a great job as it has the same properties as tapioca. You cannot use flour or cornflour.
  14. Mix the tapioca flour with 30ml of white grape vinegar and stir this into the pepper sauce. You will notice a color change. This is temporary as when the tapioca cooks it turns transparent and will not affect the color of the sauce at all.
  15. Pour the sauce into a small pot and bring this to a boil over medium heat, stirring continuously.
  16. You will notice as it comes to a boil how it suddenly turns syrupy and the sauce will coat the back of the spoon.
  17. Remove from the heat and allow this to cool for 15 minutes.
  18. Use a funnel to transfer the sauce to suitable miniature bottles, pop the corks or caps on and you're done.


How to Make Authentic Hummus – Middle Eastern Chickpea Dip – Homemade Hummus Recipe!!!

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How to Make Authentic Hummus - Middle Eastern Chickpea Dip - Homemade Hummus Recipe!!!
Recipe type: Dipping Sauce
Cuisine: Middle Eastern
In our previous episode we made authentic tahini paste. Today we're going to use this to make authentic hummus.
  • 400g Can of chickpeas, drained and rinsed
  • 30ml Tahini paste
  • 1 Clove garlic
  • 2.5ml Salt
  • 45ml Olive oil
  • 25ml Lemon juice
  • Chopped coriander leaf and lemon zest to garnish
  1. Thoroughly rinse the canned chickpeas and measure out the tahini paste, salt, extra virgin olive oil and lemon juice. Peal and roughly chop 1 clove of garlic.
  2. Place all of these ingredients into a tall jug and process until smooth using your stick blender. You can also do this in your food processor. If you're using stick blender lift the head of the blender to clear the blades after each pulse to avoid damaging the unit.
  3. Once you're happy with the texture, transfer the thick paste to a bowl. Drizzle this with a little extra olive oil and mix this in. Continue adding oil until you achieve your desired consistency.
  4. Serve dressed with a little chopped coriander, fresh lemon zest and a drizzle of olive oil.
  5. Stay tuned for our next episode where we're making authentic falafel, accompanied with sesame sauce and hummus.


How to Make Authentic Tahini Paste – Homemade Tahini, Quick & Easy!!!

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How to Make Authentic Tahini Paste - Homemade Tahini, Quick & Easy!!!
Recipe type: Sauce
Cuisine: Middle Eastern / Mediterranean
Tahini paste originates in the Middle East and has gained wide popularity in almost every country of the world. It is one of the main ingredients in hummus, and can be thinned further to make a pourable sauce.
  • 125ml Hulled sesame seeds
  • 30ml Extra virgin olive oil
  1. Measure the hulled sesame seeds and the extra virgin olive oil. I am going to process this with a stick blender which is ideal for small quantities, however you can do this in a small food processor, or of you have a large processor, double or triple the recipe to do this.
  2. Place the sesame in a pan over medium heat. Stir the seeds continuously to avoid burning. The toasting process will take 5 to 6 minutes. About halfway through, you will notice the seeds starting to clump together as a result of the oil being released.
  3. Towards the end, the seeds will be very fragrant and will have darkened to a golden color.
  4. Place the sesame in a tall jug and pour in 2 thirds of the oil. Process this with your blender until smooth.
  5. You will notice here that the paste is still a little thick, so Add the remaining oil. Process again to combine this.
  6. Pour the paste into a bowl for immediate use, or store it in an air-tight container in your refrigerator for a few months.
  7. Stay tuned for our next episode where we're using this sesame paste to make hummus.


Homemade Apple Cider Vinegar – Make Real, Healthy Apple Cider Vinegar at Home!!!

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Homemade Apple Cider Vinegar - Make Real, Healthy Apple Cider Vinegar at Home!!!
Recipe type: Vinegar / Condiments
Apple cider vinegar is used in tons of different cuisines and despite the fact that there is a permanent glut of apples in the marketplace, cider vinegar is stupidly expensive. This is how to make it at home.
  • 1.5kg Apples (your favorite variety)
  • 1.5lt Pure water / mineral water (non-chlorinated)
  • 120g Sugar
  1. Cut your apples into blocks, including the cores, and place this in a large non-reactive bowl. In another bowl, combine the sugar and mineral water. Don't use tap water as the chlorine in the water will inhibit the fermentation process. Stir the mixture until all of the sugar has dissolved.
  2. Pour the sugar solution over the apple and add a little more mineral water to top up if necessary. Cover the bowl with cling-wrap and prick a few tiny holes in the plastic to allow the CO2 to escape.
  3. Place this out of the way on your counter at room temperature. Let this stand for 7 to 10 days, stirring each day.
  4. Every day you will notice a froth on top of the bowl. This is the fermentation in progress. After 7-10 days, the mixture will have the aroma of an apple cider.
  5. Strain the fermented mixture to remove all of the solids. Pour the liquid into suitable sterilized containers.
  6. Cover the containers using multiple layers of cloth, secured with elastic bands. Place the jars in a dark cupboard for 6 weeks to mature.
  7. And there you have it, home made apple cider vinegar.


Homemade Tequila & Lime Mustard – Mexican Mustard!!!???

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Homemade Tequila & Lime Mustard - Mexican Mustard!!!???
Recipe type: Condiments & Sauces
Cuisine: Mexican
Prep time: 
Total time: 
Tequila and lime mustard gives a whole new twist to one of life's most popular condiments.
  • 60g Hot English mustard powder
  • 20g Whole yellow mustard seeds
  • 30ml Tequila
  • 50ml Lime Juice
  • 1.25ml Salt
  • 1.25ml Sugar
  • White wine vinegar to thin (quantity will vary from batch to batch)
  1. Combine the yellow mustard powder and seeds, and measure out the salt, fresh lime juice and tequila.
  2. Place all of these in a tall jug and use your stick blender to grind the ingredients to a paste. As you do this the mustard will absorb more and more of the liquid.
  3. Add a little white wine vinegar every time it gets too thick. Continue blending until the paste is quite smooth.
  4. Transfer the mustard to a clean jar and refrigerate overnight.
  5. The following day the mustard will be far thicker after autolysing overnight. To thin the mustard, add more white wine vinegar bit by bit, stirring it in thoroughly as you go. When you reach your desired consistency, return the mustard to the refrigerator.
  6. The mustard will keep indefinitely in your refrigerator. For an interesting twist, try adding a little finely chopped pickled jalapeno.


Argentinian Chimichurri Sauce – Classic Piquant Herb Sauce for Steak, Chicken, Pork, Lamb & even Eggs!!!!!

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Argentinian Chimichurri Sauce - Classic Piquant Herb Sauce for Steak, Chicken, Pork, Lamb & even Eggs!!!!!
Recipe type: Sauce
Cuisine: Argentinian
Prep time: 
Total time: 
Chimichurri sauce originates in Argentina, a country that eats more beef per capita than any othe country in the world. Most of there beef is barbecued and this sauce is the perfect accompaniment to smokey barbecued beef, however it goes equally well with chicken, pork and lamb.
  • 250ml Fresh parsley
  • 2 Cloves garlic
  • 30ml Fresh Oregano
  • 30ml Red wine vinegar
  • 1.25ml Red chilli flakes
  • 1.25ml Salt
  • Cracked black pepper to taste
  • 125ml Oil
  1. Measure out the parsley, oregano, red wine vinegar, olive oil, cracked black pepper, red chilli flakes, salt and 2 cloves of garlic.
  2. Transfer all of these to a tall jug and proceed to puree them with your stick blender. Place the pureed sauce in your refrigerator to chill for at least 2 hours, preferably overnight.
  3. The sauce will keep for up to a week in your refrigerator.
  4. To serve, simply spoon the chimichurri liberally over the meats you are serving and enjoy.


Ultra-Clarifying Stock, Sauces and Fruit Juices

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Ultra-Clarifying Stock, Sauces and Fruit Juices
Recipe type: Techniques, Soups, Broths, Consomme
Ultra clarifying solutions is not only far less work, but results in an absolutely clear, colorless solution that retains all of the fragrance and flavor of the original solution.
  • 500ml Fruit juice or stock
  • 13g Powdered gelatin (20ml)
  1. Start with 500ml of juice and pour a quarter of this or 125ml into another heat proof jug.
  2. In addition, measure out 13g or 20ml of gelatin. Heat the smaller quantity of juice in your microwave until hot then add the gelatin. Stir this in until totally dissolved.
  3. Pour the 125ml of juice into the 375ml of juice and stir this in.
  4. Place the jug in your freezer overnight so that it freezes absolutely solid.
  5. The following day, place a sieve across a mixing bowl and line the sieve with butter muslin, cheese cloth or very fine net curtain.
  6. To release the frozen juice from the jug stand it in a pan of boiling kettle water for 30 seconds.
  7. Flip the frozen block out into the sieve and allow this to stand at room temperature until defrosted.
  8. When it has defrosted, it will retain its shape, but will be spongy to touch.
  9. Tie the corners of the cloth together with a long handled utensil tied into the knot. Suspend the utensil across the edges of the bowl. If the bowl is not deep enough for bag to hang freely, place spacers underneath the handle to raise the bag.
  10. Let the pressure of the hanging bag extract all of the liquid from the jelly. This will take a few hours.
  11. Remove the bag from the bowl when the jelly starts to press through the cloth.
  12. From 500ml of juice with pulp included, you will yield about 300ml of clear orange juice. If we were using a strained stock, or black coffee or any other strained liquid, the yield would be considerably more.


KFC Mash & Gravy – How to Make KFC Mash & Gravy at Home!!! The REAL Deal!!!

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KFC Mash & Gravy - How to Make KFC Mash & Gravy at Home!!! The REAL Deal!!!
Recipe type: KFC / Fast Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Here's another legendary KFC Dish - KFC Mash & Gravy!!! This recipe is the REAL deal - FIRST from!!!
For the Herb & Spice Mix
  • 15ml Paprika
  • 10ml Salt
  • 5ml Dried Sage
  • 5ml Garlic powder
  • 5ml Dried oregano
  • 5ml Cayenne pepper
  • 5ml Ground black pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 5ml Dried coriander leaves
For the Gravy
  • 35g Butter
  • 20g All-purpose flour
  • 5ml of the powdered herb & spice mix (above)
  • 150ml Chicken stock
  • 150ml Beef stock
  1. Combine all of the herbs and spices and mill them to a fine powder in your spice mill. Take 1 teaspoonful of the powder and mix it into the all-purpose flour. The remaining spice powder can be stored in an airtight container.
  2. In addition, measure out the butter and combine the chicken and beef stock.
  3. Heat a small saucepan over low to medium heat and add the butter. Once the butter has melted, pour in the seasoned flour. Stir this in until smooth and allow it cook for 60 seconds when it starts bubbling.
  4. Remove the pan from the heat and pour in the stock. Stir this until smooth, then return the pan to the heat.
  5. Bring this to a simmer stirring continuously until the gravy has thickened. This should only take about 3 minutes. Remove the pan from the heat. Remember that different brands of flour may thicken differently. If your gravy is too thick, thin it down to the desired consistency with a little more stock.
  6. To serve, mix your mash according to the package instructions and serve this to 4 bowls. Pour the gravy over each portion and serve immediately.


How to Make Bechamel Sauce. Perfect Smooth, Silky Bechamel Every Time!!!

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How to Make Bechamel Sauce. Perfect Smooth, Silky Bechamel Every Time!!!
Recipe type: Sauce
Cuisine: Italian / French
Prep time: 
Cook time: 
Total time: 
Bechamel sauce is they key ingredient in dishes like lasagna and cannelloni. It also serves as the master sauce or base for cheese sauce, mushroom sauce, garlic sauce and many others.
  • 65g Butter
  • 40g All-purpose flour
  • Pinch of nutmeg (1/4 Tsp)
  • 600ml Full cream milk, very cold
  • 1 Bay leaf
  • 125ml Cream
  1. Heat the butter over medium low heat and pour in the flour
  2. and nutmeg.
  3. Stir this until creamy and allow it to cook for 60 seconds.
  4. Remove the pan from the heat and stir in the milk. Add a bay leaf to the mixture and return to the heat.
  5. Bring this simmer over a few minutes, stirring constantly. Simmer until the sauce
  6. thickens and leaves a trail when you stir.
  7. Remove the pan from the heat and discard the bay leaf.
  8. Stir in the cream.


How to Make Mayonnaise. Easy and Tasty Homemade Mayonnaise Recipe.

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How to Make Mayonnaise. Easy and Tasty Homemade Mayonnaise Recipe.
Recipe type: Mayonnaise / Sauce
Cuisine: French
Prep time: 
Total time: 
Making real mayonnaise is quick and easy, and certainly tastes 100% nicer than the store-bought mayonnaise. This demonstration shows you how to make great mayonnaise in under 7 minutes using your food processor or hand mixer.
  • 2 Egg yolks
  • 45ml White wine vinegar
  • 2.5ml Worcestershire sauce
  • 750ml Oil (sunflower or olive)
  • 5ml Kosher salt
  • 5ml Garlic powder
  • 5ml Mustard powder
  • (5ml salpeter - optional preservative)
  1. Pour the egg yolks, white wine vinegar, Worcestershire sauce and mustard powder into your food processor. You can also use a hand mixer, or even a blender.
  2. Process this for 2 minutes until completely combined and light and creamy.
  3. With the mixer still running, slowly drizzle in the oil in a very thin stream. The mayonnaise will start to combine and form almost immediately. Allow the mixer to run for 4 minutes until you have a very smooth, glossy and thick mayonnaise.
  4. Add the salt and garlic powder. If you are not using the mayonnaise within 7 days, it is advisable to add 5ml of saltpeter to the mixture as well. Saltpeter inhibits the growth of bacteria, and considering the mayonnaise contain raw egg, this is a good safety precaution.
  5. Turn the mixer back on and mix for a further 60 seconds.
  6. You will notice how well emulsified the mayonnaise is by the beater tails left In the surface of the sauce.
  7. Store the mayonnaise in sterilized jars in your refrigerator.
  8. Makes 850ml


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