Dear Reena: I am looking for a recipe for homemade mayonnaise. No one I know has a good recipe for this.
Kim
Place 3 egg yolks in a mixing bowl. Add 2 Tbsp white vinegar, 2 Tbsp water and 2 Tbsp lemon juice. Heat the contents in a double boiler to 150 F (66 C), as this reduces the risk of food poisoning. Stir constantly.
Remove from heat and cool to room temperature. Add 2 tsp dry mustard, 1/2 tsp salt, 1/2 tsp pepper. Add any of the following: fresh garlic, Dijon mustard or curry powder. Mix. Very slowly add 1 cup extra virgin olive oil. Add more oil as needed until you reach the proper consistency.
Note: This isn’t a low-fat product, so use sparingly if cutting calories. However, this recipe does call for heart-healthy oil.
Store homemade mayonnaise sealed in the refrigerator for up to three days. If homemade mayonnaise does not bond, add 1/4 tsp commercial mayonnaise.
Warning: Pregnant women are advised not to eat homemade mayonnaise due to the raw eggs in the recipe.
Dear Reena: My white sheets are yellowing, likely from body oils that I can’t get out. I’ve tried baking soda and a few other things, but nothing is working. I just want nice white sheets again. Can you suggest anything?
Pam
My favourite solution for brightening sheets is to soak them in washing soda and very hot water for 10 minutes. Or if you have a very large pot, boil them in the solution. Washing soda may be purchased online and at many grocery stores, in the laundry section. Fabric-safe bleach is another option. Hang them outside to dry or lay them on the grass. Worst case scenario, re-dye the sheets using white Rit dye, using the directions on the box. To prevent sheets from yellowing in the future, add 1/2 cup vinegar to every wash.
Cheesy Advice
1. Whenever we have a wine and cheese party, or make a platter of cheese for a luncheon or for dessert, and there are leftovers we can’t eat within a few days, I freeze it long enough so that I can grate it in the food processor.
I freeze brie, camembert, St. Paulin, St. André, cheddars, mild, old, goat cheese etc. As I grate the cheese, I put it in a large bowl to mix it all together. Then I fill freezer bags with 2-3 cups of the mixture, date them and store them in the freezer.
You can use this mixture (frozen, or let it soften a bit, then just break it with a wooden spoon) for macaroni and cheese, or anything “au gratin.”
It makes for delicious grilled cheese — I use a processed cheese slice and top it with the mixture. It’s also good for omelets and quiches — anything you use cheese with.
2. My other tip is for storing cheese. I like to buy 350-400 g slabs of cheese, especially when it’s on sale. I cut the slab into eight pieces and tightly wrap each piece with plastic wrap. The cheese keeps well and does not get mouldy because I only open one piece at a time.
Pauline
• Here is a timesaving tip for bacon. After bringing bacon home from the store, broil or fry it as usual. Make sure that the bacon is not overcooked. Freeze or refrigerate. When ready to use, pull it out and quickly reheat.
• Store unwashed zucchini inside a plastic bag, poking a few holes into the bag first. Store inside the crisper. Or slice and blanch zucchini for two minutes. Put into freezer bags or plastic containers, and into the freezer. When it’s needed, remove zucchini from freezer, drain and use.
• Keep basil perky for at least one week by treating it like freshly cut flowers. Trim the ends. In a glass or vase of water, stand basil and cover with a loose piece of plastic wrap. Leave on your countertop.
Note: Every user assumes all risks of injury or damage resulting from the implementation of any suggestions in this column. Test all products on an inconspicuous area first. Ask a question or share a tip at reena.ca
