JAH Rotisserie Seasoning is a custom blend of Herbs & Spices. Designed specifically for Rotisserie-Style Chicken. You often smell and see this style of Seasoned Chicken spinning on the Rotisserie at your local supermarket. Use JAH Rotisserie Chicken Seasoning to bring the homestyle goodness of …
JAH Tandoori Spice! This Tandoori Spice mix is made with 26 Ingredients. Carefully combined in ratios to deliver a Dominant Savory, Mildly Spicy Flavors with Exotic Spices for undertones that creates a wonderful aroma that will fill the Kitchen entirely. Great for BBQ & Homecooking …
Enjoy an addictive complete 12 blend Maritime Bagel Seasoning that can be used in many places to add that something extra to a dish or as the dominant blend to a particular dish. It is phenomenal with Breads & Cheese. What is Maritime Bagel Seasoning …
Chinese Pineapple Chicken that is better than any takeout. When you need your fix for some Chinese Food, this is one of those dishes. It’s a nice change up from the Classic Chinese Red Sweet & Sour Chicken Balls. It’s just so good. The Chicken …
This Milkshake has the addictive flavor combination of Chocolate & Caramel blended up into a Milkshake with Bananas and more Syrup drizzled on top for a Sweet Chocolate Caramel Banana Milkshake. It’s a blended Chocolate Caramel Banana Split! Chocolate Caramel Banana Milkshake Ingredients Made with …
This Sheet Pan Pizza or Party Pizza will make about 18 slices of Pizza per Tray! Double it up and place both into the oven side by side to get 36 slices of Pizza. Instead of two Party Pizzas, you can make one a Pizza …
Rich & Buttery Mashed Potatoes that even look Buttery, wait till you taste them. It’s amazing what a few key ingredients will do to Mashed Potatoes. This is a basic recipe to which additional ingredients can be added such as Onion, Green Onions, Garlic, Leek, …
Yellow Scalloped Potatoes or Scalloped Potatoes with Butter Cheese Sauce that is just too good as a side or with protein added for a complete meal. It’s just something uniquely good. The Flavor of these are just unreal with the thinly sliced Potatoes still having …
Perfectly cooked well seasoned Rigatoni Pasta scooped out of the boiling salted water and finished in a Bolognese Sauce for a delicious Rigatoni Bolognese. Directly plated and served or placed into a single serve Au Gratin dish with Cheese on top and baked for a Rigatoni Bolognese …
Bright & Tangy Shrimp Rice Bake with a bit of Heat from the Creole Seasoning and the Holy Trinity Vegetables of Cajun Cooking with added diced Tomatoes & Garlic. Serve the whole tray at the Table for everyone to help themselves or individually plate, garnish …
Chourico Poutine! Air Fryer Fries topped with cooked bite size pieces of Portuguese Chourico Sausages, Cheese and Pimento Poutine Sauce. This is a Portuguese Inspired dish. Those Portuguese Chourico Sausages are just magnificent and with this dish we get big chunks of fried up Sausages …
Rotisserie Chicken Pita Wrap from leftover Rotisserie Chicken or made from scratch. Stuffed inside a Steamed Pita Pocket with Deluxe Sauce & Vegetables. Add whatever Vegetables, Cheese or other Sauces you want for variations, then Stuff & Roll it into a Pita Pocket Wrap. This …
The Unboxed Market is a Portuguese Bulk grocery outlet located in Toronto in little Portugal. Dedicated to minimizing on plastic waste and promoting local products whenever possible. Bring your own Jars, Cloth Bags, Produce Bags, and Containers. If you forget, you can purchase them instore. …
Introducing the Chourico Ham Soup! The must have Soup for the Fall months. Made with Mild or Hot Chourico Sausages depending on how Spicy you like it. What an Amazing Soup! This Soup is just perfect for the Fall Holidays and It all starts with …
The Italian Sausage Pasta Bake is a Quick & Easy meal. The Pasta Sauce comes together while brining a pot of water to a boil. The Sausages & Vegetables cook in a pan. Tomato Sauce is added along with the Pasta and mixed in. Emptied …
Homemade Mayo can be made up quite easily in about 5 minutes. All you need is a Jar and an Immersion Blender. Store it in the fridge covered for up to 1 week.
The thing I really like about this recipe is that everything is done in the same jar that will store the mayo and it is made up in a few minutes. No slow pouring the oil or whisking and gradually adding in the oil. It all comes together quite nicely in less than a minute.
I am still working on this one, but wanted to post this as a solid base to work from and it does create a very good mayo. My goal is to get something that is very close to Hellmann’s or better. When I get this, I will update the post with the recipe.
CANOLA OIL, WATER, LIQUID WHOLE EGG, VINEGAR, LIQUID YOLK, SALT, SUGAR, SPICES, CONCENTRATED LEMON JUICE AND CALCIUM DISODIUM EDTA (MAINTAINS FLAVOUR).
It’s interesting that Hellmann’s does not contain mustard. The only allergen listed is eggs. The ingredients listing from the Manufacturer list the ingredients as
Rapeseed oil (78%), water, free range pasteurised EGG and EGG yolk (8.9%), spirit vinegar, sugar, salt, lemon juice, antioxidant (calcium disodium EDTA), flavouring, paprika extract.
WATER, SOYBEAN OIL, SUGAR/GLUCOSE-FRUCTOSE, VINEGAR, MODIFIED CORNSTARCH, EGG YOLKS, SALT, MUSTARD, SPICES, POTASSIUM SORBATE (MAINTAINS QUALITY), CALCIUM DISODIUM EDTA (MAINTAINS FLAVOUR), DRIED GARLIC.
Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor. Contains: Eggs
The ingredients in Homemade Mayonnaise is Egg, Water, Acid, Salt, along with any seasonings, and a Neutral Oil.
The original Mayonnaise or French Mayonnaise contained prepared Mustard, most often Dijon. Although you can argue that the real mayonnaise is from Spain using only Egg & Oil.
Since Hellmann’s doesn’t use Mustard, I wanted to make a mayo that did not include it as well. If adding in Prepared Mustard, use anywhere from 1/4 tsp or more based on taste.
Fresh organic Eggs are best. What you are really after in the Egg is the Yolk which contains lecithin. This is the emulsifier that helps thicken or emulsify the Oil.
Add an extra Egg Yolk along with the one Egg for Extra Creaminess. The left over egg white can be frozen and used for other dishes.
Consumption of raw eggs used in mayonnaise may increase the risk of foodborne related illness.
If you are concerned with salmonella, pasteurized Eggs can be bought and used for Homemade Mayonnaise. It appears that all commercial blends use pasteurized eggs.
I have never done this, but you can get into pasteurizing your own eggs at home or using pasteurized liquid Egg Yolks that can be picked up at your local supermarket. There are other methods where even Hard Boiled Egg Yolks are used.
Another technique for control is that the Mayo is left out on the counter at room temperature for 24 to 72 hours. It turns out that the Acid added is more effective at killing off salmonella at room temp than it is refrigerated.
There is a lot of information just on this one topic. With how much acid should be used, the type of acid, egg size, PH level, pasteurized or not, and whether to refrigerate or leave on the counter.
The acid can come from many sources with Lemon Juice or White Vinegar being the most common. Other forms can include Rice Vinegar, Apple Cider Vinegar, Red Wine Vinegar, White Wine Vinegar, and other vinegars.
Besides taste, Acid is used for the emulsification and to protect the final product from spoilage and harmful bacteria.
Use a Neutral Oil like Sunflower Oil. Add the Oil last and give it some time to settle before blending.
You can use Olive Oil but use a light flavored Olive Oil. I just find that it overpowers the taste. A mixture of Oils can also be used such as Light Olive Oil & Avocado Oil.
Soy Beans contain high amounts of lecithin, which is probably why this is the choice of oil for Mayonnaise.
In commercial blends water is always added, this can be included or excluded in Homemade Mayonnaise
Mayonnaise is all about Water & Oil. More Oil, thicker mayo, more water thinner mayo. These amounts can be adjusted to get the consistency desired.
I have made one version with and the other without and find that without water the mayo was deeper in flavor and with water the Mayo took on a lighter taste to it. It’s very subtle but I do prefer it made with water.
My next experiments are going to be replacing the water with Chickpea Water, Whole Milk, and Yogurt.
Add Salt & Pepper for flavor and Sugar or Mirin for sweetness. Omit the Sugar if you are diabetic, if your watching your sugar intake or don’t want a sweet mayo.
Garlic, Onion & Paprika are common ingredients in most Mayonnaise. Other Seasonings may include Dry Mustard, Cayenne Pepper, Black or White Pepper, Annatto, Celery Salt.
The technique is straight forward and by far the simplest way to make homemade Mayo. All done within the same jar.
Use a Jar that is just a tad wider than the immersion blender. Allow time for the ingredients to settle before blending.
Everything goes into the mayo jar except the oil, that goes in last. Wait a few seconds for everything to settle. Then place your hand blender all the way to the bottom and blend on high. Hold it there for 20 – 30 seconds before you start moving it up and down ensuring all the Oil is emulsified. Cover and refrigerate for up to 1 week.
The first main one is control over the ingredients, especially the fructose or sugar added as well as the type of Oil.
Homemade Mayo made from one Duck Egg. This resulted in a very Creamy & Rich Mayonnaise that I really enjoy. Made the same way with all the same ingredients.
