Homemade Vanilla Extract

Real Vanilla Extract is super expensive. The few months ago, I paid $8 for a 4 oz bottle of Bourbon Vanilla Extract and as of today, it's halfway done. I thought about looking online to see if I could buy vanilla extract in bulk from one of those restaurant supply, but found out I could make it by myself cheaper and easily.

Making vanilla extract yourself will guarantee quality and you'll know exactly what went into it. Your vanilla will be free of the artificial colors and corn sweeteners found in even high-quality vanilla extracts. Hand crafted vanilla extract is a great gift that will last a lifetime. Like a fine wine, vanilla extract matures with age.

Bacon Onion Marmalade Redux

Bacon Onion Marmalade with Goat Cheese on Ciabatta

My friend Josephine invited me, my boyfriend, and a bunch of other wonderful people over to her place for a Bacon Extravaganza.

She challenged us to make anything we wanted, as long as bacon was a key ingredient.

I knew immediately that I needed to revisit my Onion Bacon Marmalade I made a while ago and up the bacon big time.

Hence, Bacon Onion Marmalade was born.

Homemade Mayonnaise

Homemade Mayonnaise. Better than store brought. A little on the yellow side because of the added mustard.

I wanted to make tuna salad, but I realized I didn't have any mayonnaise only after I had all of my other ingredients ready. Then I remember seeing a post on Cooking Weekends for making mayonnaise. I've seen recipes for homemade mayo before, but they've all used immersion blenders. Cooking Weekends was the first recipe for mayo I've seen using a handheld mixer. Since I have no immersion blender and have a handheld mixer, I knew this was the recipe for me!

Homemade Mayonnaise (inspired by this recipe)

1 large egg yolk
1/2 cup vegetable oil
A pinch of kosher salt
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice

Egg yolk, Dijon mustard, salt, and lemon juice

1. Add egg yolk, kosher salt, Dijon mustard, and lemon juice into a bowl. Beat the egg yolk mixture until it lightens in color. Continue to beat while adding in drops of oil until you have used up about a tablespoon of oil. The yolk mixture will look creamy and smooth.

Slowly adding in the oil

2. Once you have added about a tablespoon or so of the oil successfully, you can add it a bit more quickly in a very thin stream.

Just about done

3. When all of the oil has been added, taste the mayonnaise and beat in more salt and lemon juice as needed.