preparations

SWEETENED CONDENSED MILK

- 2 cups (500 ml) full-fat milk or 2%

- 3/4 cup (150 g) sugar

- Pinch of baking soda (optional)

How To Make It:

1. In a medium pan, heat milk and sugar over medium-high heat until it starts to reduce.

2. Bring to a boil, stirring frequently to prevent sticking. Once boiling, reduce to medium heat and continue stirring until thickened, about 20-25 minutes.

3. Turn off the heat and add a pinch of baking soda.

4. Stir occasionally while the milk cools to prevent a skin from forming.

5. Once cooled, store in an airtight jar.

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MAYONNAISE 

- 1 large egg, room temperature  

- 1 tbsp (15ml) lemon juice  

- 1/2 tsp (3g) salt  

- 1 cup (220ml) vegetable oil or avocado oil  

How to Make It

1. Add the egg, lemon juice, and salt to a jar or bowl.  

2. Place your immersion blender at the bottom and start blending.  

3. Slowly pour in the oil while blending continuously.  

4. Keep blending until the mixture thickens and everything is fully combined.  

5. Transfer to an airtight jar and refrigerate for up to 2 weeks.  

6. Use as a spread, dip base, or anywhere you’d use mayo.

Extra Tips

– You can also make this in a food processor.  

– Want a flavor boost? Add a spoonful of Dijon mustard, some folks love the extra tang.

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HEAVY CREAM

- 1/3 cup (70g) unsalted butter

- 2/3 cups (150 ml) whole milk

How To Make It:

1. Heat butter and milk in a saucepan over low heat until melted. Remove from heat.

2. Blend on high speed for 1 minute.

3. Let the mixture cool to room temperature, cover tightly.

4. Refrigerate overnight or until fully cooled. Keeps for up to 5 days.

Makes about 1 cup (8 oz)