what to do with egg yolks?

After my little cooking escapade last night and my son deciding (this afternoon) he wanted to make his own meringue to eat, I now have 5 egg yolks sitting in my fridge.
Now I hate throwing things out if they can be used elsewhere, so I went back to my trusty friend taste.com.au to see what they had on offer.

I am also a sucker for decent mayonaise, especially the egg yolk home-made style ones. Completely bad for you but totally delectable. Eggs, oil and seasoning. Perfect! Now how hard can it be.
I’ll have a go. You gotta try everything once.

The recipe is:

2 egg yolks
2 tspns lemon juice
1 tspn mustard powder
1/2 tspn sea salt & pink white pepper
1 cup olive oil.

Whisk eggs and seasoning together in a glass or ceramic bowl.
Add half the oil in a slow drizzle (they said a teaspoon at a time) whisking all the time.
Add the rest in a constant drizzle til mixed.
This should take about 15 minutes and give your muscles a good work out, or you can pike and use an electric mixer instead.

Now, as I have 5 egg yolks I’ll need to double it + some. I don’t have mustard powder so I’ll leave it out.
The only review written says they added extra lemon juice and some castor sugar as the original wasn’t to their liking so we’ll keep that in mind.

Halfway through the oil.. Looking good.

Wow. I like my mayo, but holy hell there is a lot of it. Thinking a few friends might get a present from me tomorrow.
So, how did I go. Well I added more mustard, garlic and lemon juice, and tossed in a small amount of sugar as well. And didn’t use all the oil, there was about 1/3 cup left over. Next time I will follow the recipe closer and see if the results are much different. All up I am pretty happy. It was a challenge and if it worked then that’s a bonus for everyone.

not the most artistic of pictures, but here it is. While it does not look the same as the picture on the website, it tastes really good. I just hope my friends feel the same way.  Dammit, I’m now thinking of hot crunchy wedges. And half past nine is not the time to want that sort of food, maybe tomorrow night…

Have you eve made mayo from scratch, do you like this style?
Jen 🙂

Happy Easter – Swiss roll style

I was tempted to not actually post this, but if I can’t share my failures as well as my triumphs, then that’s a bit of fail too. Life is not always happy and sweet.

It’s the day that Russell has been looking forward to. Well I hope he has, he says I’m on his radar after I inadvertently opened my big mouth and said I would do this. Now, sure I am allowed to not do anything, take it all back, decide not to, all of the above. But when I’ve said I’m going to do something, even for a bloggy friend who won’t even be able to try it for himself, I still feel that obligation to do it.
A week or so ago Russell from The Very Best Top 10, posted about Swiss rolls, I suddenly decided I would bake one. For Easter, and I told him this. ~if only I had not said anything~

After chatting with mum, we decided that the kids and I would visit for afternoon tea on Sunday (today) and I would bring the food. Included will be fresh raspberries from their garden.

I hunted out a recipe from one of my favourite books – Chocolate Raspberry Swiss Roll – and I think I’m set to go.

~insert time lapse here ~

That was so easy, although I realise now it should be made and assembled as soon as you want to serve it. Not 3 hrs ahead of time. But anyhoo. It worked. One end has broken off but we can deal with that. I don’t think I left it long enough after baking before trying to roll it. Oops.
Whip cream, add grated chocolate and raspberries and re roll then serve.

~ insert another time lapse here ~

Ok, let’s just skip the raspberries and make a white chocolate whipped cream and be done with it. The cake is broken in two parts now – what’s that saying about not trying out a new recipe when guests are coming, coz it’s destined to fail… –

So I now present you with my Easter chocolate Swiss roll.