Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
When you go to all the effort to make a condiment from scratch, you want it to have some legs. It should last at least a few weeks; even better a couple of months. Let me introduce you to the art of culturing.
The vegan mayo was a happy accident. I was trying to make a different version of home-made margarine last year, tried agar agar instead of lecithin, and ended up with creamy, fluffy, cholesterol-free and salmonella-free mayo.
Yum! A quick, easy aioli - served over roasted potatoes or as a sandwich or burger spread, it's great! Ramp up the flavor by roasting the garlic first!
You might think that making mayo by hand is a super hero skill, but it's not that difficult! I show you how with the help of a six year old in this video recipe.
