three tipes of spreads

three tipes of spreads

*mayonnaisa

Ingredients:

• 2 egg yolks
• 3/4 teaspoon salt
• 1/2 teaspoon powdered mustard
• 1/8 teaspoon sugar
• Pinch cayenne pepper
• 4 to 5 teaspoons lemon juice or white vinegar
• 1-1/2 cups olive or other salad oil
• 4 teaspoons hot water

Preparation:

Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor MayonnaisePlace yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

*kechup

 

2 (6 ounce) cans tomato paste

1/2 cup white vinegar

4 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

1/4 teaspoon allspice

1 teaspoon salt

1 teaspoon molasses

1 teaspoon agave nectar

2 1/2 cups water

I used agave and molasses because I had them in my cupboard. You could leave them out altogether, or swap one for the other. Turns out agave nectar isn't all it's cracked up to be! (see comments below) Just try out what you have in store. Taste and adjust as you go along!

*musterd

Ingredients

• 3 tablespoons yellow mustard seeds
• 2 1/2 tablespoons brown mustard seeds
• 1/3 cup drinking-quality white wine
• 1/3 cup white wine vinegar
• 1 shallot, minced (about 2 tablespoons)
• Pinch ground allspice
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper

Directions

In a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.