Homemade sour cream! I can’t believe how easy it was. Ridiculous! And tasty. 😀 I’d recommend this to anyone. Just mix and set out over night. So so simple!
Today I’m going to work on some homemade mayo…last time I basically made an aioli, which is like a garlic mayo, and so the bf was not into it at all. I used olive oil too, so I think overall I just about killed him on strong flavors. So this time I’m going to try using mostly coconut oil, but mixed with a little olive oil since coconut oil alone would probably make a solid bar of mayo. hehe.
I’ll update this after I’ve finished.
Well, I’m waiting for my phone to freakin cooperate so it will send some pics, but here is my recipe:
3/4 c coconut oil, melted
1/4 cup grapeseed oil
2 egg , separated
dash of mustard, sea salt, and pepper
1 tsp cider vinegar
I started by melting my coconut oil, and putting it and the grapeseed oil into one of these bottles, which I really recommend because of the ease of dropping into your mix.
(I also had a splash of olive oil. Mostly I used grapeseed because I was out of olive haha)
Separate out an egg yolk. I had gotten this lil chicken egg separator, but it didn’t work for crap. So, I put the egg in and just jiggled the whites out. Easier just to use the shell I think :p
I put my spices and vinegar into a bowl..
Added an egg yolk and beat like crazy to get the emulsion going.
Now, I can’t get any more pics from my phone 😛 stupid phone..So, I’ll have to upload the pics later. UPDATE got pics uploaded! not sure what my phone’s problem was 😛
You mix this very slowly, and I actually set my oil bottle at an angle above my bowl so I could just push on it periodically to drip in some more oil.(see the photo) If you’re using a blender even easier-just drip in drop by drop until it gets going. With my beaters, it started looking chunky, then broke out into a smooth consistency after about 15min of relentless beating. Easier than using a whisk, but you’ll still get a workout. Just don’t stop!
I added my whites from my first egg after a bit, which helped speed up the thickening. But, I got impatient and added a second yolk, which started the thickening almost right away. I added the second whites after I dumped in the last of the oil, and it thinned out by quite a bit! So, I put in the whites to make up for that and it thickened up right away.
And it tastes light and fluffy! Much less intense than my first try. We’ll see if I can convince the bf to eat some on a sandwich. 😀
Big note-I think I need to use more grapeseed/olive oil next time. This turns solid in the fridge. 😛 haha!