By Reena Nerbas
I am looking for a recipe for homemade mayonnaise. No one I know has a good recipe for this. Kim
Homemade Mayonnaise: Place 3 egg yolks in a mixing bowl. Add 2 tbsp. (30 mL) white vinegar, 2 tbsp. (30 mL) water and 2 tbsp. (30 mL) lemon juice. Heat the contents in a double boiler until 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. (10 mL) dry mustard, half tsp. (2 mL) salt, half tsp. (2 mL) pepper. Add any of the following: fresh garlic, Dijon mustard or curry powder. Mix. Very slowly add 1 cup (250 mL) 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 one quarter tsp. commercial mayonnaise.
Warning: Pregnant women are advised not to eat homemade mayonnaise due to the raw eggs in the recipe.
My white sheets are yellowing, I imagine 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? Thank-you, Pam
My favorite solution for brightening sheets is to soak them in washing soda and very hot water for 10 mins. Or if you have a very large pot, boil them in the solution. Washing soda may be purchased on-line 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, use according to the directions on the box. To prevent sheets from yellowing in the future, add a half cup vinegar to every wash.
Wonderful Cheesy Advice
I want to share a few tips about cheese:
- Whenever we have a wine and cheese party, or make a platter of cheese for a luncheon or for dessert, if there are leftovers, we usually eat the leftovers within a few days, if there is not much left. But, if I know the cheese will go to waste, I freeze it long enough so that I can grate it in the food processor. I also freeze all the cheese leftovers whether they are: Brie, Camembert, St Paulin, St André, Cheddars, mild, old, Goat cheese etc. As I grate the cheese, I put it into a large bowl, so that I can mix everything. 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 them with a wooden spoon) for Mac and Cheese, anything “Au Gratin”. This makes super Grilled Cheese, I use a Kraft slice and top it with the mixture: omelets, quiches anything you use cheese with.
- My other tip is for storing cheese. I like to buy 350-400g slabs of old or mild, especially when the cheese is on sale. I cut the slab into 8 pieces and tightly wrap each piece with plastic wrap. The cheese keeps well, and does not get moldy because I only open one piece at a time. Pauline
Tips for the Kitchen
- 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 2 minutes. Put into freezer bags or plastic containers, and into the freezer. To thaw; 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.
Reena Nerbas is a popular motivational presenter for large and small groups; check out her website: reena.ca. Ask a question or share a tip at reena.ca