Fresh Made Mayonnaise

It’s no secret that I love mayonnaise.  When I first started on the Candida diet, I stopped eating mayonnaise since, at the time, I couldn’t find organic mayo that was free of added sugar and vinegar.   Now, so many of my recipes use this versatile, egg based condiment that I thought it was about time to put up a recipe for making your own.   From a cost perspective, making your own mayonnaise is cheaper and pretty easy as well.  My brother will usually make the mayonnaise type garlic sauce that we traditionally eat with seafood stew on Christmas Eve.  It takes him about 10 minutes and it’s the best, nothing compares to fresh made mayo!  There is a garlic mayo version at the end of the recipe along with some other ideas for making your mayonnaise more flavorful and healthy, too.  The key is to slowly, slowly add the oil and to make sure it’s completely incorporated before adding more.

For the oil: I recommend using a neutral oil like sunflower seed or grape seed oil for a traditional mayonnaise.  Use a mix of half neutral oil and half mild tasting olive oil, or all olive oil, for a more flavorful mayo.   And lastly, use only farm fresh eggs, but you already knew I was going to say that!

Farm fresh eggs are not pasteurized and come in all shapes, sizes and colors!

The following is a recipe from a blog in San Francisco called Bay Area Bites and you can find the original post here.

Ingredients for 1 and 1/4 cups of Mayonnaise
2 egg yolks
1/4 tsp sea salt, or to taste
1/2 tsp Dijon mustard or dry mustard
2 tablespoons fresh lemon juice
1/2 cup grape seed or other neutral-tasting oil
1/2 to 3/4 cup mild olive oil

Homemade mayonnaise is usually more yellow in color than the store bought stuff.

Preparation:
1. Using a blender or whisk, mix together egg yolks, salt, mustard, and lemon juice until just frothy.

2. In a very thin, steady stream, add oil while whisking or blending on low-speed. This is the most important step: you must add the oil in a very thin stream, a small amount at a time.  If you add too much at once the mayo will not thicken!  If your mayonnaise doesn’t thicken, that’s ok, it makes a great Caesar dressing in its thinner state, just add a few cloves of pressed garlic, have a salad and then go slower with the oil next time.

If using a blender, stop as the mixture thickens and scrape down the sides with a rubber spatula. Continue adding oil until the mixture is as thick as you want; the more oil you add, the more solid your mayonnaise will be.

3. Taste for seasoning, adding more lemon, mustard, or salt as needed. Chill until needed.

Garlic Mayonnaise: Add 1-2 crushed cloves of fresh garlic to the egg yolk mixture. (If making by hand, mince garlic finely before using.) Smokey paprika is also a nice addition to the garlic.

Cilantro Cucumber Mayonnaise: Replace lemon juice with lime juice. After mayonnaise has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.

Herb Mayonnaise: When mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.

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Less Fruity, More Veggie Waldorf Salad

Last night I chose to go for a run rather than drive to our garden to pick food for dinner.  We have not bought any produce since the beginning of the summer so I’ve been getting creative with using what we’ve grown.  The brussels sprouts are coming in and Dana and I ate the first round on Sunday night, sautéed with bacon to crispy delicious perfection!  Somehow we managed to blow through a whole grocery bag full of kale in less than two days so last night our dinner vegetable choices were limited to carrots and cucumbers.  While I ran I mulled over my possible dinner options and started thinking about the Waldorf salads I used to make with my grandmother: crisp apples, crunchy walnuts and sweet grapes in a creamy lemony dressing.  It used to be one of my favorites, I would sometimes make it with yogurt and turn it into more of a sweet breakfast or snack rather than a salad served over lettuce.  When I got home I decided to make a veggie version: crisp cucumbers in place of the apples, shredded carrots for sweetness instead of grapes and a mayonnaise dressing with lemon juice and some crumbled blue cheese.  I would have used  celery, which is called for in most versions, but we didn’t grow any this year.  Dana and I split this for dinner and I hope you find my veggie version of a Waldorf salad as filling as we did.

A seriously filling salad thanks to walnuts and blue cheese and fresh veggies from our garden.

Ingredients:

about 1 cup shredded carrot

2 medium cucumbers, chopped into small bite sized pieces

2 stalks celery, chopped into small bite sized pieces

1/2 cup walnut pieces

1/3 cup crumbled blue cheese

For the dressing:

3 Tablespoons mayonnaise

1 Tablespoon lemon juice (I used bottled lemon juice, if you have a lemon, zest it for extra lemon flavor)

salt and pepper to taste

Procedure:

Prep the veggies and add them to a large bowl with the walnut pieces and crumbled cheese.

Whisk the mayo and lemon juice with salt and cracked black pepper.  Add some lemon zest if you’ve got it.

Mix the dressing in with the rest of the ingredients and enjoy!  This will be good the next day, if you have any left over.

Baked Mahi Mahi with Garlic Mayonaise

Mayonnaise Baked Mahi Mahi with Baby Spinach

This is like a grown up tuna sandwhich minus the bread.  When I start to get a little overwhelmed, I crave fatty foods.  Coconut yogurt works great but not for dinner. Sunday afternoon all I could think about eating was fish and mayonaise.  I’m not going to blame this all on stress, fish and mayonnaise are one of my favorite food combinations.  Ok, let’s be totally honest, the fish is a mere vehicle, it’s all about the mayonaise. I’ve made my own, I’ve baked it into cakes, but I digress.  There’s a powerful lot of garlic in this recipe, so plan accordingly!

Mayonnaise and garlic topping for the fish

The Ingredients:

1 pound Mahi Mahi (or other white fish, I bet cod would be delicious)

2 1/2 tablespoons of mayo

dash lemon juice

drizzle olive oil

just a bit of brown spicy mustard

dash cayane and smoked paprika

3 cloves of garlic, pressed

Mix this together well and spread evenly over the fish in a greased glass baking dish.  Make sure to place the fish skin side down, even if the skin has been removed.

Dressed and ready for the oven in less then 5 minutes!

Bake at 400 for 15 minutes.

I had some baby spinach so I whipped up a little more of the mayo dressing but added lemon thyme and more lemon juice, and skipped the garlic.  Serve the fish immediately over greens with a little dressing on top, yum!

Wicked Good Wasabi Coleslaw

Thin sliced head of organic cabbage, ready for dressing!

Here is a super easy (it took me about 10 minutes to make) healthy and flavorful way to enjoy cabbage.

First, thinly slice a small to medium sized head of organic cabbage and place it into a large bowl.

For the dressing you can get ready made wasabi mayo or just mix wasabi powder into your regular mayonaise, make sure to add a little wasabi at a time until it’s hot enough to eat but not so hot it will make you cry, unless you like that kind of thing.

Wasabi powder and Wasabi Mayo from the Asian Market in Hadley

I mixed the dressing in a seperate bowl: lots of mayo, wasabi to taste, a few tablespoons of raw apple cider vinegar, salt, pepper and a couple drops of stevia.  I would say about 5 cups of cabbage to 1 cup of dressing is a good ratio to go with.  Of course I can’t say for sure because I seem to have an aversion to measuring anything exactly.

Wasabi dressing; light green and HOT!

The flash hot from the horseradish goes really well with the lightly spicy taste of the crunchy cabbage and the creamy mayo balances everything out.  Cabbage is a very cleansing food and wasabi is a great way to clear your stuffy sinuses and give your immune system a boost, no cold medicine necessary!

Wicked Good Wasabi Cole Slaw