Friday, June 17, 2011

Homemade Mayo/Salad Dressing

My friend, Becky, has a blog and just shared this recipe today. She gave me permission to share it here. You really need to check out her blog and read her story behind it:

The Best Mayonnaise!

3 egg yolks
1 egg
1/2 tsp. prepared mustard
2 Tbls. lemon juice
1 1/2 teaspoons white wine vinegar
1 tsp. celtic sea salt
2 Tbls. raw honey
3/4 cup coconut oil - liquid
3/4 cup walnut oil (I use Spectrum Naturals brand)
2 Tbls. Whey (optional)

In a wide mouthed quart jar, blend the egg and egg yolks with the immersion blender until creamy. Add the rest of the ingredients except the oils and whey (if using), and blend until well mixed together. Then, while continuing to mix with the immersion blender, pour in the oil in a steady stream. Move the blender up and down a bit to combine the oil with the rest of the ingredients, and keep blending for a minute or two until it starts to thicken. At that point, if you are using the whey, add that in too and blend until it's incorporated. Either store it in the jar you blended it in, or transfer it to another jar. This makes a pint jar full to the very top! If you are using the whey, let it sit on the counter for about 6-7 hours before refrigerating, if not using the whey, you can refrigerate immediately. It will thicken more as it cools.
AND - here is the biggest tip! The flavor gets better after a day or two. Seriously! Every time I make it, I taste it immediately, and think "Meh - not so great..." but then I taste it the next day, and it's "WOWWEE ZOWWEE - this stuff is GOOD!"

"I've used it in potato salad, and to make tartar sauce, and in dips....along with just using it as a spread. It's beautiful any way you use it!"

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