Basic Homemade Mayonnaise Recipes
Homemade mayonnaise is very easy to make. This mayonnaise is complete natural and so much healthier than the one from the shelf. No additives, no preservatives and high fructose syrup! Actually it is so easy to make that I asked myself: Why did I buy mayonnaise all the times?
It gets really easy with a stick mixer and is done within some minutes.
Ingredients Basic Homemade Mayonnaise Recipe
250 ml sunflower oil
1 egg – 1 tbsp vinegar – 1 tbsp mustard
salt and pepper to taste
Cooking Instructions Basic Homemade Mayonnaise
– Important: All ingredients should be having room temperature, don’t use them directly from the fridge.
– Combine all ingredients into a mixing bowl.
– Place top of stick mixer on the bottom of the bowl, then turn it on. Don’t turn it on and mix it.
– Mix it for a while when you see that there are thicker parts at the edge of the bowl; turn it off and release.
If you like you can add 2 tbsp quark or sour cream which adds some “light” touch to the mayonnaise.
Vegan Mayonnaise Recipe
50 ml soy milk, natural
150 ml sunflower oil or any neutral oil
salt and pepper to taste
optional: garlic cloves, vinegar, mustard
Mix soy milk and oil with a stick mixer until it is creamy then add the spices as desired.
Mayonnaise with Cashew Nuts
225 g Cashew nuts, unsalted
55 ml water
1 tbsp German mild/medium mustard
2 garlic cloves
salt and turmeric
1 tbsp oil -if needed
Soak cashews in water for at least 1-2 hours. The nuts should become really soft so you can mix them with all other ingredients by using a stick mixer. Mix them until you get a smooth cream. Place for 5 min in fridge and then enjoy this exotic mayonnaise.
Traditional Mayonnaise
2 egg yolks
1 tbsp lemon juice
1 tbsp mustard medium
300 ml sunflower oil
salt, white pepper to taste
Cooking Instructions
– Have all ingredients at room temperature.
– Mix egg yolks, lemon juice, mustard, salt and pepper very good, then add the oul first drops then a thin stream while whisking continuously. You will see when everything goes right that the cream gets thicker and thicker. At this point it is done. Spice if necessary a bit more.
Tips
– If the milk won’t mix with the oil add a little bit of lemon juice.
– Make sure the ingredients have room temperature.
– add some fresh herbs like basil, parsley, chives, thyme or rosemary to the mayonnaise.
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German Dark Beer – Secrets Revealed
German Dark Beer – Traditional Bock Beer
In Germany the dark beer is called “Bock Beer” which is sweet, relatively strong (6.3%–7.2% by volume); a lightly hopped lager.
Originally it was known to be a dark, malty, lightly hopped ale that was first brewed in the 14th century by German brewers in the Northern German town of Einbeck.
The Einbeck style was later adopted by Munich brewers in the 17th century and adapted to the new lager style of brewing.
Due to their Bavarian accent, citizens of Munich pronounced “Einbeck” as “Ein Bock” (“a billy goat”), and thus the beer became known as “Bock”. You can regognize this beer visually with a goat on the bock beer labels.
Color: Clear, and color can range from light copper to brown, with a bountiful and persistent off-white head.
Taste: Malty and toasty, possibly with hints of alcohol, but no detectable hops or fruitiness. The mouthfeel is smooth, with low to moderate carbonation and no astringency. The taste is rich and toasty, sometimes with a bit of caramel.
If you google “Bock Bier” you can find all kinds of online shops that sell some German brands and also some American versions. I personally would prefer the German versions.
There are different versions of the Bock Beer:
German Dark Beer – Maibock
This bock beer is paler and a more hopped version, and is generally served at the popular German spring events such as the May festivals.
German Dark Beer – Doppelbock
This is a stronger and maltier version – 7-12%. The alcohol amount has doubled too, hence the name: Double Bock.
Doppelbock was first brewed in Munich by the Paulaner Friars, a Franciscan order founded by St. Francis of Paula.
Taste: Intensely rich and malty, with some toasty notes, and possibly some alcohol presence as well. The darker versions may have a chocolate-like or fruity aroma. The alcoholic strength is noticeable.
Color: Not a clear beer. The color is ranging from dark gold, for the paler version, to dark brown with ruby highlights for darker versions. It has a large, creamy, persistent head.
Visit the page of Einbeck Beer
Eisbock
This is the strongest and most alcoholic, full bodied malty beer in the German bock tradition. The bock or Doppebock beer will be frozen and the blocks of icy water that form to concentrate alcohol and flavor are removed.
Taste: Full bodied, very malty. There is no hop aroma or flavor, alcohol and malt dominate.
Color: Amber to dark brown.
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Bethmaennchen – Christmas Cookies from Frankfurt
Bethmaennchen are German cookies made from Marzipan, almond flour, powdered sugar and rosewater. The name comes from the family Simon Moritz von Bethmann in Frankfurt am Main, Germany. A legend says that the famous Parisian pastry chef Jean Jacques Gautenier developed the recipe at the Moritz von Bethmann’s home in 1838.
Whoever originated this recipe, the Bethmaennchen cookies were decorated with 4 almond halves that stood for the names of the four sons, Moritz, Karl, Alexander and Heinrich.
It is a legend because Herr Bethmann died already 1826, so the recipe must be older. Enjoy the traditional Bethmännchen Cookies and Happy Baking!
Ingredients Bethmaennchen
200 g almonds, peeled (100 g almond flour and 100 g almonds, blanched cut in halves)
200 g marzipan (raw) – European Style Almond Paste- 66% Almonds (1 Lb Tub)
100 powdered sugar
1 tbsp rose water
50 g flour
2 eggs, medium
2 tbsp milk
Baking Instructions Bethmaennchen
– If you use unpeeled, brown almonds you need to blanch them first:
Find out How to Blanch Almonds – See the Video –
- Bring a small pot of water to a boil.
- Place your raw almonds into the boiling water.
- Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them.
- Blot the almonds dry with a paper towel.
- Use your fingers to gently squeeze the almonds and loosen the skin from them.
– Grind half of the almonds to use as flour or use ready made almond flour. Cut remaining almonds in halves.
– Crumble or grate marzipan fine, mix well with rosewater, powdered sugar, egg, almond flour and flour.
– Form small walnut size balls out of the dough
– Place them on a baking tray layered with parchment paper.
– Mix 1 egg yolk with 1 tbsp milk and brush all over the balls.
– Press 3 or 4 almond halves on each side of the ball. If you cannot get blanched almonds that are pre-cut in halves just use one blanched almond and place it on the top.
– Bake in pre-heated oven for 15-20 min until golden, let cool off.
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German Filled Potatoes – Authentic Potato Dish
German Filled potatoes are a great alternative to baked potatoes which are very popular in the USA. The filled potatoes are easy to make and the most work does the oven! Happy Cooking.
Ingredients German Filled Potatoes
(serves 6)
6 big potatoes
2 tbsp olive oil
200 g bacon (or alternatively German Speck)
1 smaller onion
1 red pepper
250 g firm tomatoes
250 g white mushrooms
2 tbsp chopped parsley
4 tbsp creme fraiche or heavy cream
some butter, salt, pepper to taste
Cooking Instructions German Filled Potatoes
– Potatoes need to be very clean, wash them and brush them, pat dry.
– Cut 6 matching pieces of aluminum foil and brush oil on it.
– Wrap potatoes loosely in it.
– Bake in pre-heated oven on 250 C or 450F for 35 minutes.
– Meanwhile cut bacon in small cubes and fry it on medium heat until grease had melted
– Chop onions, add them to the bacon and saute them until transparent.
– Chop red pepper; bring water to a boil, place tomatoes into hot water for 1 minutes then with a sharp knife take off the skin.
– Cut them in quarters, remove green parts, cut in cubes.
– Wash mushrooms and cut them in halves or quarters or slice them.
– Add tomatoes and mushrooms to onions and saute it for 3 minutes.
– Chop parsley fine (needs to be dry).
– Add cream to the veggie mix.
– When potatoes are done remove some from the inside of the potato to make some space for the filling. Add the filling.
– Brush some melted butter around the potato edges.
– Place them again in the oven and let bake for another 15 minutes.
Serve them hot!
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White Asparagus with Shrimp Hollandaise Sauce
Asparagus with Shrimp Hollandaise is a great dish for an entree or as a main or side dish. The German recipe is using crab butter and I could not find it to purchase but it is not difficult to make it. Happy Cooking!
Ingredients White Asparagus Shrimp Hollandaise Sauce
1kg white asparagus
1/8 liter asparagus water (the water from boiling)
Sauce Hollandaise – Find the recipe How to make it –
100 g butter
25 g crab butter (see recipe below)
100 g fresh shrimps
Cooking Instructions White Asparagus Shrimp Hollandaise Sauce
– Prepare and boil asparagus; make sauce Hollandaise per instructions and use the asparagus water for the package.
– Add butter and crab butter to sauce bit by bit.
– Pour lemon juice over shrimps and add to sauce, don’t bring the sauce to a boil.
Pour sauce over asparagus and serve hot.
How to make Crab Butter (Krebsbutter)
125 g butter
75 g crab meat, chopped
1 tbs lemon juice
salt, pepper, paprika powder (sweet) to taste
– Have butter for some time at room temperature so it is soft; then beat foamy, add all ingredients and mix thoroughly
– Place butter on aluminum foil and form to a roll, place for 2 hours in the fridge until it is firm.
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German Filled Pancakes
German filled pancakes are a classic German dish that can be varied in many ways. This recipe is with a mushroom-onion filling. But you can use some ham or zucchini, ground meat or green and red pepper. If you like enjoy it without the filling and add some maple syrup, jam or a cinnamon-sugar mix. Happy Cooking!
Ingredients German Filled Pancakes
250 g flour
1 tbsp salt
2 eggs
400 ml milk
butter, oil for frying
Cooking Instructions German Filled Pancakes
Dough
– Sieve flour into a bowl, add salt, milk, eggs and mix well.
– Heat enough butter in a skillet and pour some batter into it, pancakes should be thin, so don’t use too much batter.
– Fry on each side.
– Take aside and keep covered in the warm oven.
Mushroom Onion Filling
– Heat butter in a skillet.
– Slice mushrooms, chop onions and parsley; add to skillet and saute for 5 minutes on medium heat.
– Spice with black pepper and salt to taste.
– Grate some cheese.
– Place one pan cake on a plate, add the mushrooms and some grated cheese. Roll and place for 1-2 min in hot pan, so the cheese will melt.
Serve right away.
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German Snack – Potato Hotdogs
Learn how to make the German snack – Potato Hotdog, a recipe from the German region Thuringia – Thüringen. As you can see on the photo every potato contains one Thüringer Rostbratwurst which is a spicy sausage from Thuringia. The sausage is 15–20 cm long and thin in shape, traditionally grilled over a charcoal fire and enjoyed with mustard and a roll or bread. The name Thüringer Rostbratwurst is also recognized as a PGI under EU law.
Triggered by the discovery in 2000 of an account entry of 1404 first mentioning the Bratwurst in Thuringia in the town of Arnstadt, the association “Friends of the Thuringian Bratwurst” was founded in 2006. In the same year, the association established the Erste Deutsches Bratwurstmuseum (First German Bratwurst Museum) in the village of Holzhausen. A two-meter-high wooden monument of a Bratwurst in a bun on a local traffic roundabout advertises the museum.
When I found this recipe I thought that this is a great recipe if you like sausages and potatoes. This recipe is using the small Thuringian sausages of about 5 inches length. It is great for children, parties and dinners. Easy to make. I find them mostly at Trader Joe’s. Happy Cooking!
Ingredients German Snack – Potato Hotdogs
(serves 4)
8 small sausages, such as Thüringer or Thuringian (amount depends on how many potato hotdogs per person, this recipe covers 2 for each person) – Find the best Thuringian bratwurst at www.bavariasausage.com
8 medium size potatoes (yellow, waxy)
1 package instant sauce such as pepper sauce (see below)
1 tbsp instant vegetable broth
1 cup of heavy cream and 1 cup milk
1 cup water, salt to taste
200 g grated cheese such as Gouda or Swiss cheese
some chili powder
butter
mushrooms, green pepper
Cooking Instructions German Snack – Potato Hotdogs
– Peel potatoes, wash them and with an apple corer make a whole in the middle of each potato.
– Fill each potato with a sausage.
– Grease a fire proof form with butter and place the potatoes in it; choose a higher form with a lid as the sauce will come to a boil in the oven.
– Wash vegetable and cut it into small pieces.
– Make the sauce with heavy cream, milk, water and spices and when it is done pour it over the potatoes (follow instructions).
– Add the vegetable to the sauce.
– All potatoes should be covered with the sauce.
– Pre-heat oven to 180 C or 350 F and bake the potatoes for about 45 minutes.
– Remove lid, sprinkle the cheese on top and bake it for another 15 minutes until cheese is melted and shows a nice crust.
Serve it with lettuce.
picture source: chefkoch.de
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German Filled Plum Cookies for the Holidays
German Filled Plum Cookies Plum are wonderful for the holidays! They are rectangle shaped German Christmas cookies that iare filled with plum jam or as we call it in German “Plaumenmus”. The German plum jam is thicker and richer than the usual jam and of a darker color but it tastes incredibly good. For this German recipe you should get the German Pflaumenmus otherwise the cookies won’t taste as the ones in Germany. Happy Baking!
Ingredients German Filled Plum Cookies
2 tbsp flour
1 tbsp cinnamon
6 tbsp plum jam (preferably German “Pflaumenmus”) – – How to make Plum Butter –
Dough
150 g cold butter
75 g powdered sugar
225 g flour
1 egg yolk
1 dash salt
Baking Instructions German Filled Plum Cookies
For the dough:
– Cut butter in cubes.
– Place butter cubes, powdered sugar, flour, egg yolk and salt in a bowl and mix it with the kneading hooks first, then knead it with hands (have hands dusted with flour) until you get a smooth dough.
– Wrap dough in foil and place it at least for 30 minutes in the fridge.
– Take 100 g from the dough and knead it together with cinnamon and 2 tbsp flour until you get crumbs.
– Take half of remaining dough an droll it to squares (25 x 25 cm or 10 inches x 10 inches).
– Spread half of the plum jam on dough and by using a dough roller (or ravioli cutter with wavy edges) cut 14 “diamond” shaped rectangles (each 5×13 cm or 2.5 x 5.5 inches).
– Sprinkle half of the crumbs over the jam.
– Do the same with remaining dough, plum jam and crumbs.
– Place the rectangles on a baking tray and bake them for 15-20 minutes on 175 C or 350 F.
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