Mustard Mayonnaise 3 ways

1. Classic Mustard Mayonnaise (Manual Method)

Ingredients:

• 2 egg yolks

• 1 tablespoon Dijon mustard

• 1 tablespoon white wine vinegar or lemon juice

• 250 ml (1 cup) of vegetable oil (or a mix of vegetable and olive oil)

• Salt and pepper to taste

Instructions:

1. Combine egg yolks and mustard: In a medium bowl, whisk together the egg yolks and Dijon mustard until smooth.

2. Add vinegar or lemon juice: Gradually whisk in the white wine vinegar or lemon juice.

3. Slowly add oil: Start adding the oil a few drops at a time while continuously whisking. This ensures the oil emulsifies with the egg mixture.

4. Increase oil addition: As the mixture begins to thicken, you can start adding the oil in a slow, steady stream while whisking constantly until all the oil is incorporated.

5. Season: Add salt and pepper to taste and adjust the acidity if needed by adding more vinegar or lemon juice.

2. Mustard Mayonnaise with Raw Egg (Hand Plunger Method)

Ingredients:

• 1 whole raw egg

• 1 tablespoon Dijon mustard

• 1 tablespoon white wine vinegar or lemon juice

• 250 ml (1 cup) of vegetable oil (or a mix of vegetable and olive oil)

• Salt and pepper to taste

Instructions:

1. Combine ingredients in a jar: In a tall, narrow jar, add the whole egg, Dijon mustard, and white wine vinegar or lemon juice.

2. Add oil: Pour the oil on top of the other ingredients in the jar.

3. Plunge: Insert the hand plunger (immersion blender) into the jar, making sure it reaches the bottom.

4. Blend: Turn on the hand plunger and blend continuously while slowly lifting it upwards. This should take about 20-30 seconds for the mayonnaise to form.

5. Season: Add salt and pepper to taste and adjust the acidity if needed by adding more vinegar or lemon juice.

3. Mustard Mayonnaise with Boiled Egg (Hand Plunger Method)

Ingredients:

• 1 boiled egg

• 1 tablespoon Dijon mustard

• 1 tablespoon white wine vinegar or lemon juice

• 250 ml (1 cup) of vegetable oil (or a mix of vegetable and olive oil)

• Salt and pepper to taste

Instructions:

1. Mash the boiled egg : In a medium bowl, mash the boiled egg with a fork until it’s smooth.

2. Combine with mustard: Add the Dijon mustard and white wine vinegar or lemon juice, and mix until smooth.

3. Add oil: Transfer the mixture to a tall, narrow jar. Pour the oil on top of the other ingredients.

4. Plunge: Insert the hand plunger (immersion blender) into the jar, making sure it reaches the bottom.

5. Blend: Turn on the hand plunger and blend continuously while slowly lifting it upwards. This should take about 20-30 seconds for the mayonnaise to form.

6. Season: Add salt and pepper to taste and adjust the acidity if needed by adding more vinegar or lemon juice.

Enjoy making your own mustard mayonnaise with these three methods! Whether you go for the classic manual method or the hand plunger techniques, you're sure to have a delicious and creamy condiment ready in no time.

Discover the Delight of French Buckwheat Galettes

If you're a fan of simple, wholesome, and delicious food, French buckwheat galettes are a must-try. Originating from Brittany, these savory crepes are not only gluten-free but also incredibly versatile. Whether you're a seasoned cook or a beginner, this recipe will guide you through making perfect galettes every time.

What Are Buckwheat Galettes?

Buckwheat galettes, also known as "galettes de sarrasin," are savory crepes made from buckwheat flour. Unlike their sweet crepe counterparts, galettes are typically filled with savory ingredients like ham, cheese, eggs, and vegetables. They have a distinctive nutty flavor and a slightly crisp texture.

Ingredients

Your basic recipe of buckwheat, water, and salt is a great start! Here's a more detailed version to enhance the flavor and texture:

• 300 grams buckwheat flour

• 600 grams water

• 1/4 cup milk (optional for a softer texture)

• 1 large egg (optional, I never add it)

• 9 grams salt

• Butter or oil for cooking

Instructions

1. Prepare the Batter: In a large bowl, whisk together the buckwheat flour and salt. Gradually add half of the water and all the milk (if using), whisking until smooth. If using, add the egg and beat the batter until it is well combined and holes are showing on top of the paton.

2. Rest the batter (paton) for 12-36 hours depending of your likening.

3. Add the rest of the water just before cookimng and mix well.

4. Cook the Galettes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil. Pour a small amount of batter into the pan, swirling to spread it thinly and evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for another minute.

5. Add Fillings: Once flipped, you can add your favorite savory fillings. Classic options include ham, grated cheese, and a cracked egg. Fold the edges over the filling and cook until the cheese is melted and the egg is set.

6. Serve: Serve the galettes hot, straight from the pan. They pair wonderfully with a simple green salad and a glass of cider.

Tips for Perfect Galettes

• Resting the Batter: Allowing the batter to rest helps improve the texture of the galettes.

• Consistency: Adjust the consistency of the batter with water if it's too thick. It should be pourable but not too runny.

• Cooking Temperature: Medium heat works best to ensure the galettes cook evenly without burning.

Variations

• Vegetarian: Fill with sautéed mushrooms, spinach, and goat cheese.

• Seafood: Try smoked salmon, crème fraîche, and dill.

• Sweet: For a twist, you can make sweet galettes by adding a touch of sugar to the batter and filling with fruits and honey.

Enjoy experimenting with different fillings and find your favorite combination. Bon appétit! 🍽️

Yeast Water 101: The Effervescent Secret to Flavorful, Wild Fermentation Baking (Grapes + Water Method)

Yeast water is a fantastic and extremely cheap natural leavening agent that you can easily make at home using grapes. This method captures wild yeast from the fruit, creating a bubbly, active liquid that can be used in various baking recipes. Let's dive into the process of making yeast water, its uses, and the science behind it.

How to Make Yeast Water with Grapes

Ingredients:

• Fresh, organic grapes (about a handful)

• Filtered water

• A clean glass jar with a lid

Instructions:

1. Prepare the Grapes: Rinse the grapes thoroughly to remove any dirt. Organic grapes are preferred as they are free from pesticides that might inhibit yeast growth.

2. Fill the Jar: Place the grapes in the glass jar and fill it with filtered water, leaving some space at the top.

3. Seal and Shake: Seal the jar with the lid and shake it gently to mix the contents.

4. Fermentation: Leave the jar in a warm, dark place for 3-5 days. Shake the jar once or twice a day to help release the natural yeast from the grape skins.

5. Check for Fermentation: After a few days, you should see bubbles forming, and the water will become slightly cloudy. This indicates that fermentation is occurring.

6. Strain and Store: Once the yeast water is ready, strain out the grapes and transfer the liquid to a clean bottle. Store it in the refrigerator until you're ready to use it.

Uses of Yeast Water

Yeast water can be used as a natural leavening agent in various baking recipes. Here are some common uses:

• Bread Baking: Substitute yeast water for commercial yeast in bread recipes to create naturally leavened bread with a unique flavor profile.

• Pizza Dough: Use yeast water to make pizza dough for a light, airy crust.

• Pancakes and Waffles: Add yeast water to your pancake or waffle batter for extra fluffiness and a mild, fruity taste.

• Sourdough starter: Get a fast starter by mixing 50% flour and yeast water

The Science Behind Yeast Water

Yeast water works by harnessing the power of wild yeast, which is naturally present on the skins of grapes. Here's a bit of the science behind it:

• Fermentation Process: Yeast are single-celled organisms that feed on sugars present in the grapes. During fermentation, yeast converts these sugars into carbon dioxide and alcohol. The carbon dioxide creates bubbles, which help dough rise

• Wild Yeast vs. Commercial Yeast: Wild yeast, like the kind found on grapes, is the same species as commercial baker's yeast (Saccharomyces cerevisiae) but can have different strains. This can result in unique flavors and characteristics in your baked goods

• Health Benefits: Using natural yeast water can be beneficial for gut health as it promotes the growth of beneficial bacteria and reduces the need for commercial additives

By making your own yeast water, you not only create a versatile baking ingredient but also engage in a fascinating natural fermentation process. Give it a try and enjoy the unique flavors it brings to your homemade baked goods!

Feel free to ask if you have any questions or need further details on any part of the process!

Easy Homemade Kimchi: A Beginner's Guide

Kimchi is a traditional Korean dish made from fermented vegetables, most commonly napa cabbage and daikon radish. It's packed with flavor, probiotics, and nutrients, making it a fantastic addition to your meals. Plus, making kimchi at home is easier than you might think. Ready to get started? Let's dive into this step-by-step guide for easy homemade kimchi!

What is Kimchi?

Kimchi is a staple in Korean cuisine, known for its tangy, spicy, and umami flavors. The fermentation process not only enhances its taste but also increases its nutritional value by adding beneficial probiotics. Kimchi can be enjoyed on its own, as a side dish, or incorporated into various recipes like stews, fried rice, and pancakes.

Health Benefits

• Probiotics: Kimchi is rich in probiotics, which support gut health and digestion.

• Nutrient-Dense: It's packed with vitamins A, B, and C, as well as minerals like calcium and iron.

• Low Calorie: Kimchi is a low-calorie food, making it a healthy addition to any diet.

How to Make Easy Homemade Kimchi

Ingredients:

• 1 large napa cabbage

• 1/4 cup (60 ml) of sea salt

• 4 cups (960 ml) of water

• 1 daikon radish, julienned

• 3 green onions, chopped

• 1 tablespoon (15 ml) of grated ginger

• 4 cloves of garlic, minced

• 2 tablespoons (30 ml) of fish sauce (optional, for extra umami)

• 2 tablespoons (30 ml) of Korean red pepper flakes (gochugaru)

• 1 tablespoon (15 ml) of sugar

Step-by-Step Instructions

Step 1: Prepare the Cabbage

1. Cut the cabbage: Quarter the napa cabbage lengthwise, then cut into bite-sized pieces.

2. Salt the cabbage: In a large bowl, dissolve 1/4 cup (60 ml) of sea salt in 4 cups (960 ml) of water. Add the cabbage and toss to coat. Let it sit for 1-2 hours, tossing occasionally.

Step 2: Rinse and Drain

1. Rinse the cabbage: After salting, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well.

Step 3: Make the Kimchi Paste

1. Combine ingredients: In a separate bowl, mix the grated ginger, minced garlic, fish sauce (if using), Korean red pepper flakes (gochugaru), and sugar to form a paste.

Step 4: Mix the Vegetables

1. Add vegetables to the paste: Add the julienned daikon radish and chopped green onions to the kimchi paste. Mix well to coat the vegetables evenly.

Step 5: Combine and Pack

1. Mix the cabbage and paste: Add the rinsed and drained cabbage to the bowl with the kimchi paste and vegetables. Use your hands to mix everything together, ensuring the cabbage is well coated with the paste.

2. Pack into jars: Pack the kimchi tightly into clean glass jars, pressing down to remove air pockets. Leave some space at the top for expansion.

Step 6: Ferment

1. Ferment at room temperature: Cover the jars with lids and leave them at room temperature for 1-2 days to start the fermentation process.

2. Taste and refrigerate: After 1-2 days, taste the kimchi. If it’s fermented to your liking, transfer the jars to the refrigerator to slow down the fermentation. If you prefer a stronger flavor, let it ferment for a few more days at room temperature before refrigerating.

Tips and Variations

• Adjust the Spice Level: You can adjust the amount of Korean red pepper flakes to make your kimchi spicier or milder.

• Add Vegetables: Experiment with adding other vegetables like carrots, chives, or bok choy.

• Use a Weight: Place a clean, food-safe weight on top of the kimchi to keep it submerged in its juices during fermentation.

Making kimchi at home is a fun and rewarding process that allows you to enjoy this traditional Korean dish with your own personal touch. Whether you enjoy it as a side dish, in soups, or mixed into your favorite recipes, homemade kimchi is sure to add a burst of flavor and nutrition to your meals.

Happy fermenting! 🥬

Got questions or need more tips? Feel free to ask!

Fermented Hot Sauce

Fermented hot sauce is a fantastic way to add a burst of flavor to your dishes. The fermentation process not only enhances the taste but also adds beneficial probiotics. Here's a simple recipe with some variations and cost-saving tips, including your unique additions of preserved lemon and kombucha vinegar.

Ingredients:

• 500 grams of fresh chili peppers (mix of your choice)

• 1 medium onion (about 150 grams), chopped

• 4 cloves of garlic, minced

• 1 preserved lemon, chopped

• 50 ml kombucha vinegar

• 1 tablespoon sea salt (about 15 grams)

• 500 ml water (non-chlorinated)

Instructions:

1. Prepare the Peppers: Remove the stems from the chili peppers. You can keep the seeds for extra heat or remove them for a milder sauce.

2. Blend Ingredients: In a blender, combine the chili peppers, onion, garlic, preserved lemon, and kombucha vinegar. Blend until you have a smooth mixture.

3. Fermentation Brine: Dissolve the sea salt in the water to create a brine.

4. Combine and Ferment: Pour the blended mixture into a clean glass jar. Add the brine until the mixture is fully submerged. Leave some space at the top of the jar for gases to escape.

5. Fermentation Process: Cover the jar with a cloth or a fermentation lid. Let it sit at room temperature (18-22°C) for 5-7 days. Check daily to ensure the mixture is submerged and to release any built-up gases.

6. Final Blend: After fermentation, blend the mixture again until smooth. Strain if desired for a thinner consistency.

7. Bottle and Store: Transfer the hot sauce to a clean bottle. Store in the refrigerator for up to 6 months.

Variations:

1. Fruit-Infused: Add 100 grams of mango or pineapple for a fruity twist.

2. Smoky Flavor: Use smoked chili peppers or add 1 teaspoon of smoked paprika.

3. Herbal Notes: Add fresh herbs like cilantro or basil during the blending process.

Cost-Saving Tips:

1. Seasonal Peppers: Buy chili peppers when they are in season to save money.

2. DIY Preserved Lemons: Make your own preserved lemons at home using salt and lemons.

3. Reuse Kombucha Vinegar: If you brew kombucha at home, use the vinegar from your batch instead of buying it.

Enjoy your homemade fermented hot sauce! Feel free to experiment with different ingredients and flavors to make it your own. 🌶️

Sourdough starter

How to Make a Sourdough Starter

Ingredients:

• Whole grain flour (such as whole wheat or rye)

• Filtered water

• A clean glass jar or container

Instructions:

Day 1:

1. Mix: Combine 1/2 cup of whole grain flour and 1/2 cup of filtered water in the jar. Stir until well mixed.

2. Cover: Cover the jar loosely with a lid or cloth to allow airflow while keeping out contaminants.

3. Rest: Leave the jar at room temperature for 24 hours.

Day 2:

1. Check: You might see some bubbles forming, indicating the start of fermentation.

2. Feed: Discard half of the mixture and add 1/2 cup of all-purpose flour and 1/2 cup of filtered water. Stir well.

3. Cover and Rest: Cover loosely and let it sit at room temperature for another 24 hours.

Days 3-7:

1. Repeat: Continue the process of discarding half of the starter and feeding it with 1/2 cup of all-purpose flour and 1/2 cup of filtered water every 24 hours.

2. Observe: By day 5-7, your starter should be bubbly and have a pleasant, tangy aroma. This indicates that it's ready to use.

Using Your Sourdough Starter

Once your starter is active and bubbly, you can use it in various recipes:

• Sourdough Bread: Replace commercial yeast with your starter to make delicious, naturally leavened bread.

• Pancakes and Waffles: Add some starter to your batter for a tangy twist.

• Pizza Dough: Use the starter to create a flavorful pizza crust.

The Science Behind Sourdough

Sourdough starters rely on a symbiotic relationship between wild yeast and lactic acid bacteria:

• Wild Yeast: Captured from the environment and flour, wild yeast ferments the sugars in the flour, producing carbon dioxide and alcohol.

• Lactic Acid Bacteria: These bacteria produce lactic acid, which gives sourdough its characteristic tangy flavor and helps preserve the bread.

This natural fermentation process not only enhances the flavor but also makes the bread easier to digest and more nutritious.

Enjoy your sourdough baking journey! If you have any questions or need further tips, feel free to ask.

Homemade Pesto Recipe: A Flavorful Delight

Pesto is a versatile and delicious sauce that can elevate a variety of dishes, from pasta to sandwiches. Making your own pesto at home is simple and rewarding. Here's a step-by-step guide to creating a classic basil pesto using metric measurements.

Ingredients:

• 50 grams of fresh basil leaves

• 30 grams of pine nuts

• 2 cloves of garlic

• 60 grams of grated Parmesan cheese

• 120 milliliters of extra virgin olive oil

• Salt to taste

• Freshly ground black pepper to taste

Instructions:

1. Prepare the Ingredients:

   • Wash and dry the basil leaves thoroughly.

   • Peel the garlic cloves.

2. Toast the Pine Nuts:

   • In a dry skillet over medium heat, toast the pine nuts until they are golden brown. This should take about 3-5 minutes. Be sure to stir frequently to prevent burning.

3. Blend the Ingredients:

   • In a food processor, combine the basil leaves, toasted pine nuts, and garlic. Pulse until the mixture is finely chopped.

4. Add the Cheese:

   • Add the grated Parmesan cheese to the food processor and pulse a few times to combine.

5. Incorporate the Olive Oil:

   • With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. You may need to scrape down the sides of the bowl occasionally.

6. Season to Taste:

   • Add salt and freshly ground black pepper to taste. Pulse a few more times to mix the seasoning evenly.

7. Store the Pesto:

   • Transfer the pesto to a clean jar or airtight container. If not using immediately, pour a thin layer of olive oil on top to prevent oxidation. Store in the refrigerator for up to a week.

Tips for the Perfect Pesto:

• Quality Ingredients: Use the freshest basil and high-quality olive oil for the best flavor.

• Consistency: Adjust the amount of olive oil to achieve your desired consistency. For a thicker pesto, use less oil; for a thinner sauce, add more.

• Variations: Experiment with different nuts (like walnuts or almonds) and cheeses (such as Pecorino Romano) to create your unique pesto blend.

Enjoy your homemade pesto with pasta, spread on sandwiches, or as a dip for vegetables. Buon appetito!

Feel free to ask if you have any questions or need more recipe ideas!