Although traditional garlic mayonnaise or “aïoli” is only made with egg yolks, I wanted to find a recipe that used the whole egg to take full advantage of the eggs that our hens lay.
In a previous post, I described my first way of making mayonnaise with a stick blender using 1 large egg and 250ml of sunflower oil. Although this original method is fine if you have large eggs, it doesn’t tend to work so well if you have younger hens laying smaller eggs. I also wanted a way of making larger quantities and so I developed the method shown on this page.
The mayonnaise only takes a couple of minutes to make. As long as you use large eggs at room temperature, the mayonnaise will set properly. If you have smaller eggs, then I recommend you use three, blending two together in the first part of the process and using the third in the second stage.
The key to success is to slowly raise and lower the stick blender, using a circular motion to incorporate all of the mixture thoroughly. This method works best if you use the long tall jar that comes with the stick blender.
Here is a link to the video of me making this mayonnaise:
250ml or a cup of sunflower oil
2 large eggs at room temperature
2 teaspoons Dijon mustard
2 pinches of salt
4 large cloves of garlic
Put one of the eggs, the garlic cloves, sunflower oil, mustard and salt into the tall blender bowl.
Using the stick blender, quickly blend all of the ingredients together on the fastest setting possible.
Crack in the second egg.
Gently lower the stick blender to the bottom directly over the egg yolk.
On the fastest setting of the blender, blend for a couple of seconds.
Slowly lift and lower the blender, first by about 5mm and then 10mm.
Continue blending, gradually raising the blender by a couple of centimetres each time.
As you lift and lower the blender, use a circular motion from front to back.
You should be able to see how mixture lightens at the bottom of the bowl as the mixture turns into mayonnaise.
Even though we didn’t have our own pork this year, I decided to make some chorizo. That way I would know exactly what goes into it and how much fat it contains. The recipe basically calls for 80% meat and 20% fat but as the pork belly I bought was very lean, the fat percentage was considerably higher. It is possible to make chorizo completely from scratch, adding your own spices and flavourings to the meat and fat mixture. However, as the climate on the coast is warmer and more humid than in the mountains, and not ideal for drying and curing meats, I wanted to be completely sure that there wouldn’t be a problem and we wouldn’t all be poisoned so used a ready-made chorizo mix call “Chorizol”. I then added more oregano, chilli pepper and chopped garlic.
Mince the meat and fat together. Add the remaining ingredients and mix well. Leave to mature in the fridge or a cool place for 24 hours.
Put the mixture into the casings. Shape into individual sausages.
Making chorizo sausage
Hang up to dry in a cool, airy place. The ideal temperature is between 10ºC and 13ºC. Leave to dry for 7 days. If the temperature is cool enough, you can store the chorizo outside the fridge but I decided to freeze it and take out use as needed. I also saved some of the fresh chorizo back and froze it without drying.
I’d heard long ago about the benefits of block soap made from used olive oil and caustic soda, but had never heard about using oil to make liquid detergent that could then be used in the washing machine. It is apparently amazing and will get through the toughest of stains.
Last weekend when we were round at the neighbour’s house, his sisters had decided to make some so I helped so that I could see how it was done.
You will need a container that can take 50 litres and a stick for stirring. It is important to stir constantly, in the same direction.
Basically, the idea is to warm 1 litre of water. You then add 1kg of caustic soda. It is important not to let the water get too hot or it will bubble over.
Pour the used 1 litre of used oil into the large container.
Add the soda and the other ingredients:
2 litres of softener
6 litres of liquid detergent
1/2kg percarbonate whitener “blanqueador percarbonate”
40 litres of water
Stir gently until the liquid has cooled. The detergent can be transferred to containers immediately but shouldn’t be used for about 8-9 days.