For all those wanting to collect a variety of excellent recipes, good enough to serve to the Queen. Please enter your recipe here. To all those who consider themselves to be VERY good cooks!...
BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaNov 27, 2012
Spread the egg whites (and you can even add a little lemon juice to them if you want) on your clean face in a thin layer. Leave this on for 15 minutes, or until the whites have dried completely. You might want to lay down for this, as it will dry and tighten your face in the direction gravity pulls it.
Rinse well, scrubbing lightly with a washcloth. Enjoy your firmed face and tighter pores!
Creating Your Homemade Mayo – In 30 Seconds or Less
So, now you’ve put all of your ingredients into your (thin-bottomed) mixing container, right? And before you’ve done that, you’ve checked to make sure your stick blender will fit at the bottom, right? RIGHT?
Now, you create your mayo.
It’s magical. I’m not even kidding you. From the second you turn on that immersion blender, mayo happens. First at the very bottom. Once you have a thick layer of it at the bottom, you slowly lift your immersion blender up, so it begins to emulsify everything toward the top. The whole process takes 30 seconds – or less.
Check out the awe-inspiring progression of mayonnaise cloud:
Do NOT over-emulsify, or else it could break down. Once you create a giant cloud of mayonnaise, just stir in the tiny remainder of oil that might be floating on top and call it good. It will look something like this:
REMEMBER: Homemade mayonnaise doesn’t last long in the fridge. Keep it for no more than 5 days, and always store it in your refrigerator or on ice (like, say, if you take it on a picnic).
QUICK FIX! If Your Mayonnaise Doesn’t Emulsify
You CAN save mayo that doesn’t emulsify on the first try (you’ll be able to tell, because everything is goopy and separated) by simply doing this:
To your un-emulsified mayo concoction, add one more egg yolk and about 1/8 tsp mustard. Start the immersion blender process over again from the bottom, and watch the magic happen – this time. –OR- You may with the addition of all above (having now 2 yolks, you may add the flesh of 1 very large avocado together with cayenne pepper and fresh garlic paste {I stamp with flat end of braai fork/hook} (lovely as a dip or even served over fish)
(Aside: I have no idea why my blog has started automatically linking up the post “happen” every time I type the word happen in a separate paragraph. It’s weird and I don’t know how to make it stop. Sorry.)
And, Of Course, the Last of the Homemade Mayo Super Secrets
If you ever, for any reason, can’t use all your mayo before it’s about to go bad:
Use homemade mayonnaise as a luscious hair conditioner/mask.
Just spread it through slightly damp hair, cover your head, and leave on for 5-10 minutes. Then wash out well with shampoo – in tepid water. Not too hot! And, actually, cooler water rinses out oil far better than hot water does.
(P.S. This is NOT recommended for those of you who are no ‘poo. It’s darned nearly impossible to get olive oil out of your hair without shampoo. Sigh.)
Mayonnaise Recipe (3rd Part) First Time Right! From: Crunchy Betty (1)
Rinse well, scrubbing lightly with a washcloth. Enjoy your firmed face and tighter pores!
Creating Your Homemade Mayo – In 30 Seconds or Less
So, now you’ve put all of your ingredients into your (thin-bottomed) mixing container, right? And before you’ve done that, you’ve checked to make sure your stick blender will fit at the bottom, right? RIGHT?
Now, you create your mayo.
It’s magical. I’m not even kidding you. From the second you turn on that immersion blender, mayo happens. First at the very bottom. Once you have a thick layer of it at the bottom, you slowly lift your immersion blender up, so it begins to emulsify everything toward the top. The whole process takes 30 seconds – or less.
Check out the awe-inspiring progression of mayonnaise cloud:
Do NOT over-emulsify, or else it could break down. Once you create a giant cloud of mayonnaise, just stir in the tiny remainder of oil that might be floating on top and call it good. It will look something like this:
REMEMBER: Homemade mayonnaise doesn’t last long in the fridge. Keep it for no more than 5 days, and always store it in your refrigerator or on ice (like, say, if you take it on a picnic).
QUICK FIX! If Your Mayonnaise Doesn’t Emulsify
You CAN save mayo that doesn’t emulsify on the first try (you’ll be able to tell, because everything is goopy and separated) by simply doing this:
To your un-emulsified mayo concoction, add one more egg yolk and about 1/8 tsp mustard. Start the immersion blender process over again from the bottom, and watch the magic happen – this time. –OR- You may with the addition of all above (having now 2 yolks, you may add the flesh of 1 very large avocado together with cayenne pepper and fresh garlic paste {I stamp with flat end of braai fork/hook} (lovely as a dip or even served over fish)
(Aside: I have no idea why my blog has started automatically linking up the post “happen” every time I type the word happen in a separate paragraph. It’s weird and I don’t know how to make it stop. Sorry.)
And, Of Course, the Last of the Homemade Mayo Super Secrets
If you ever, for any reason, can’t use all your mayo before it’s about to go bad:
Use homemade mayonnaise as a luscious hair conditioner/mask.
Just spread it through slightly damp hair, cover your head, and leave on for 5-10 minutes. Then wash out well with shampoo – in tepid water. Not too hot! And, actually, cooler water rinses out oil far better than hot water does.
(P.S. This is NOT recommended for those of you who are no ‘poo. It’s darned nearly impossible to get olive oil out of your hair without shampoo. Sigh.)
Whew!
:teddybear