I forget what it's called right now, but the 3.5 cup KitchenAid food processor gets a lot of use here. I generally don't like to use food processors just because they're so loud, but this one isn't too bad. It's quick! But it is small, so it has limited uses.
I would get that plus a cheap immersion blender. That'll cover basically all of your needs for what you're talking about.
I saw the original thread and was wondering if it used prepared mustard or dry mustard - I had guessed dry. I was also guessing there would be cheese in or on it. Wrong on both counts.
It looks good! Thanks for sharing! I’m still trying to wrap my head around what this would taste like. Like I’m picturing creamy bacony oniony but with some horseradish notes.
Hey! I know this stuff! My brother lived in Groningen for a couple of years and I had it when I visited. My girlfriend who doesn’t like mustard even liked it. We liked it so much that we’ve occasionally made it ourselves. I prefer it with onions more than the leeks.
Are all your ingredients at the same temperature? I find this greatly improves the chances of an emulsion taking hold. Easiest is to go for room temperature by placing your ingredients together on the kitchen counter and leaving them there for an hour or so
The only thing I can think of is that the jar he uses is very close to the diameter of the immersion blender, which restricts the oil incorporation into the emulsion. If you’re using a wider jar it might be allowing too much oil to flow in at once and breaking the emulsion?
cooking
Oldest
This magazine is from a federated server and may be incomplete. Browse more on the original instance.