Homemade mayonnaise is the second-most important salad dressing to learn how to make from scratch.
At least, that’s what I think. The first is a really good house-made vinaigrette. Your stand-by, if you like. The one you make all the time.
But, a mayonnaise is arguably the MOST important sauce. Because it is just so versatile.
If you’ve never made real mayonnaise from scratch, you don’t know what you’re missing. Really. There is just no comparison with the bought stuff that comes out of a bottle.
Real mayo’ tastes A M A Z I N G
And, it is surprisingly easy to make. Don’t believe me? I managed to use a little elbow grease and whisk up made-from-scratch mayo’ while on the boat bobbing around at sea over the Christmas holidays in New Zealand. Not an electric hand beater or blender in sight…
I don’t remember my Mum ever buying ready-made salad dressing. And, even my Dad is slightly famous for his take on the eponymous Highlander sweetened condensed milk dressing that is seemingly part of every childhood in New Zealand…
And, the bought mayo’ – even the high-end boutique-style expensive kind – is usually made with canola oil. And, we don’t touch canola oil here at Casa TSL. No we don’t. Because it’s a highly processed polyunsaturated vegetable oil.
Of course, the downside is that real mayonnaise also contains egg yolks. So, it has to be said that it’s only acceptable autoimmune protocol fare if egg yolks have been safely reintroduced.
And, it almost goes without saying that you want to ensure your eggs come from happy chooks and are as fresh as possible.
This weekend just past, we celebrated the teenager’s birthday by way of a BBQ lunch. It was a scorcher! 34° (that’s about 93° for you Americans!) here in Sydney. LM threw a few steaks on the barbie and I whipped up my take on a Waldorf salad – celeriac, celery, green apple (all julienned with the mandolin); mixed with parsley, celery leaves, a few activated walnuts and dressed with my super special TSL dressing, which uses mayo’ as a base…
I first learned about the wonder that is mayonnaise made with my stick blender from the lovely Barbra and Jack over at CutterLight blog. They posted a recipe. It blew my mind that making a mayonnaise – from scratch – could be THIS easy. No more slowly drizzling my oil into the food processor. No more worrying about the chance of it curdling. No more ‘mayonnaise elbow‘!
Since then, I’ve played with the recipe. Tweaked it to accommodate my dietary quirks and tastes.
So, here’s my take on mayonnaise made with a stick blender. I promise it tastes great and it’s a doddle to make!
[recipe title=”Homemade Mayonnaise” servings=”2 cups” time=”less than 10 minutes” difficulty=”easy”]
2 x egg yolks – as fresh as possible and at room temperature
1 x Tablespoon organic apple cider vinegar
1 x Tablespoon water
Generous pinch of salt (I use Himalayan sea salt)
1 cup macadamia nut oil. Avocado oil works well, too.
1/2 cup Extra Virgin Olive oil
1 tablespoon lemon juice
1. Pop your egg yolks, vinegar, 1 tablespoon water, and salt into a tall beaker. I used the one that came with my stick blender. Very slowly, pour in your macadamia/avocado oil so that it settles on top of the other ingredients.
2. With the blender held against the bottom of the beaker, pulse until the mixture begins to emulsify. 3 or 4 pulses should do it. Keep pulsing until most of the mayonnaise is emulsified. This won’t take long. Definitely less than a minute. Slowly move the blender up and down through the sauce to mix thoroughly.
3. Transfer the mayonnaise into a bowl. Using a hand whisk, slowly pour in the olive oil and lemon juice. Whisk until very well combined.
4. Taste for seasoning.
E N J O Y ! [/recipe]
Vulgarity is the garlic in the salad of life.– Cyril Connolly
I’m particularly partial to garlic and love a good aioli. And, for the uninitiated, aioli is just a fancy (French) term for garlic mayonnaise.
Aoili – bash 3 fresh garlic cloves with 1/4 of a teaspoon sea salt using a pestle and mortar. Add the garlic to your egg-yolk mixture at step I. You will not need any more salt.
Tartare Sauce is a wonderful addition to fish and marries beautifully with ox tongue.
Tartare Sauce – make mayonnaise as above. Stir in chopped gherkins, drained capers, freshly chopped parsley and chives along with a little finely diced shallot.
For my Waldorf Salad dressing, I wanted something just a touch sweeter. Like his father, the teenager has a bit of a sweet tooth. I also wanted something a little more runny. So, here’s the mustard mayo’ dressing that I folded through my salad…
[recipe title=”Honey Mustard Mayonnaise Dressing” servings=”1/2 cups” time=”less than 2 minutes” difficulty=”really easy”]
1/2 x cup fresh homemade mayonnaise (see recipe above)
1 x teaspoon seeded mustard
1/2 x teaspoon runny honey
1. If you are making this dressing immediately after making homemade mayonnaise, use the same bowl. Whisk the ingredients together.
2. Taste for seasoning.
E N J O Y ! [/recipe]