Honey and Lemon Mayo
Gluten free, wheat free, dairy free, nut free, cane sugar free, soy free
There are a few variations of this recipe on the Internet and this is mine. This recipe is quicker to make than it is to go to the corner shop and buy. An added bonus is that it's a lot better for you and tastes "really, really good" (a quote from one of my taste testers). In fact once you have tried this Mayo you will not buy mayonnaise again. All the nice and none of the nasties. Now that's a good Mayo!
Makes approximately 2 cups
Ingredients
2 organic egg yolks
1,5 cups cold pressed oil (1 cup of grape seed and half a cup of olive oil)
1/4 teaspoon Celtic salt
1 teaspoon Dijon, French mustard or mustard powder
1 tablespoon fresh lemon juice
1 tablespoon double strength apple cider vinegar
1/4 teaspoon honey
A good pinch cracked pepper
Method
For this recipe you will need a stick mixer.
Place egg yolks in the bottom of the stick mixer jar. Add 1 cup of oil and then add all the other ingredients and the last half cup of oil. I like to use extra light flavour because some full flavoured olive oil can overpower the taste buds and everything else in mayonnaise. Make sure that the egg yolks have sunk to the bottom of the jar. Insert the stick mixer and gently pulse for about 2 seconds at a time until it is all mixed and nice and thick. Spoon into a container and refrigerate for up to two weeks. Spread on sandwiches or use as a salad dressing.
For my latest batch of Mayo I thought I would try something a little different so instead of 1 cup of grape seed oil I used one cup of Carotino oil. The result is a beautiful golden/egg yolk yellow mayonnaise. The great thing about this oil is that it has no flavour or aroma and is high in Vitamins A, E, Lycopene, Co- enzyme Q10 and it also contains the omega twins 3 and 6. So not only is your mayo now a talking point but it's even better for you.
*** If for some reason your mayonnaise does not thicken (old eggs or not room temperature) you will need to add another egg. Make sure the egg is at the very bottom of the jar and at room temperature before you start pulsing with the stick mixer. This should thicken up your mayo nicely. ***
Gluten free, wheat free, dairy free, nut free, cane sugar free, soy free
There are a few variations of this recipe on the Internet and this is mine. This recipe is quicker to make than it is to go to the corner shop and buy. An added bonus is that it's a lot better for you and tastes "really, really good" (a quote from one of my taste testers). In fact once you have tried this Mayo you will not buy mayonnaise again. All the nice and none of the nasties. Now that's a good Mayo!
Makes approximately 2 cups
Ingredients
2 organic egg yolks
1,5 cups cold pressed oil (1 cup of grape seed and half a cup of olive oil)
1/4 teaspoon Celtic salt
1 teaspoon Dijon, French mustard or mustard powder
1 tablespoon fresh lemon juice
1 tablespoon double strength apple cider vinegar
1/4 teaspoon honey
A good pinch cracked pepper
Method
For this recipe you will need a stick mixer.
Place egg yolks in the bottom of the stick mixer jar. Add 1 cup of oil and then add all the other ingredients and the last half cup of oil. I like to use extra light flavour because some full flavoured olive oil can overpower the taste buds and everything else in mayonnaise. Make sure that the egg yolks have sunk to the bottom of the jar. Insert the stick mixer and gently pulse for about 2 seconds at a time until it is all mixed and nice and thick. Spoon into a container and refrigerate for up to two weeks. Spread on sandwiches or use as a salad dressing.
For my latest batch of Mayo I thought I would try something a little different so instead of 1 cup of grape seed oil I used one cup of Carotino oil. The result is a beautiful golden/egg yolk yellow mayonnaise. The great thing about this oil is that it has no flavour or aroma and is high in Vitamins A, E, Lycopene, Co- enzyme Q10 and it also contains the omega twins 3 and 6. So not only is your mayo now a talking point but it's even better for you.
*** If for some reason your mayonnaise does not thicken (old eggs or not room temperature) you will need to add another egg. Make sure the egg is at the very bottom of the jar and at room temperature before you start pulsing with the stick mixer. This should thicken up your mayo nicely. ***