Home Made Mayo

What do you do when you opened a tin of tuna, chopped up a bunch of celery and then find that you have no mayo in the house? You make your own mayo! That's exactly what I did (albeit 1 day later because I don't have any mustard at home either :P)

Well, I've finally bought the dijon mustard from the supermarket and set to work making my first batch of mayo. I've gone through the internet for home made mayo recipes and they basically use quite the same proportions but I've made a little adjustment here and there to my taste and here's what I used:

1 egg yolk
2 teaspoons of dijon mustard
1 tablespoon of lemon juce
1/2 cup of oil (the suggestion's to use a light-tasting oil so it won't mar the taste of your mayo)
1 teaspoon of salt (to taste)

Setting the whisk on medium, I whisked together the egg yolk and dijon. When they are well mixed, I dribble in the oil, little by little to make sure they bind together well. As you whisk away, the mixture should look creamy and 'together'. Finally, add in the lemon juice and salt and whisk away to combine everything.

Voila! Creamy mayo, with a fresh tang. Sunshine!


And straighaway, I made myself a mini tuna mayo sub topped with green olives. Oh I added a few shakes of cayenne pepper to the tuna mayo too!

Bon Apetite!

Soup Pasta

Here's our dinner for tonight - a spiral pasta in soup. The soup base is simple - ikan bilis and the sinful prawnhead, strained when done. Then I add in carrots (Yohei loves his carrots soft) and tomatoes to the soup . When I am ready to start cooking the pasta, I put in the brocolli to make sure they are cooked through and not hard, then put in the shelled prawns. before turning off the fire Boil the pasta as per package, put them on a bowl, put the ingredients on top and ladle the soup over. Voila! Simple, fast, no added oil, salt or other seasonings. Oh but of course my bowl will have the pre-requisite cut chilli padi.

Dessert will probably be kiwis but I'm still waiting for the king to finish his food before deciding.