Cinco De Mayo-nnaise

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Ingredients
What else can you do with mayo? Tartar Sauce 1 C mayo + 3 T chopped dill pickles + juice from 1/2 lemon + 1/4 t garlic powder Spicy Mayo (think Spicy Tuna Roll) 1 C mayo + 2 T chili garlic sauce (spice to taste) Mix-In Ideas curry powder (yellow, red or green) rosemary + garlic blue cheese chipotle peppers basil pesto caramelized onions What do you eat with mayo? Bread-less Sandwich Roll-Up Using a piece of Bibb lettuce, smear mayo, add some lunch meat, crunchy veggies and roll up Chicken Salad shredded chicken + almonds + herb mayonnaise Double BLT bibb lettuce + bacon mayo + bacon + tomato and roll it up Sushi Salad spicy mayo + sushi grade tuna or baby shrimp + avocado + green onions + cilantro
appy Cinco de Mayo-nnaise day! Instead of posting margaritas and nacho recipes (although, we are working on the latter), we decided to discuss mayonnaise; how it’s made and what you can do with it. It is NOT hard and does NOT take long. Please don’t be afraid. Store bought mayonnaise is quite tasty, but unfortunately, we haven’t EVER found a brand that didn’t contain canola or soybean oil. So we like to make our own. We either use bacon fat (click here for the recipe) or the only other fat that’s healthy and affordable enough to use at 1/2 cup intervals: avocado oil. Mayonnaise is an emulsion of tiny drops of some type of liquid fat into egg yolk, along with a bit of acid and some salt. Yes, the yolk is technically raw. It does get slightly cooked by the acid you add, but it is important that you source eggs that don’t have any cracks, are from pasture grazing chickens and are from a source you trust, preferably a local farm. The basic recipe below yields about 1 cup of mayonnaise and keeps in the fridge for about a week.
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Variations
What else can you do with mayo? Tartar Sauce 1 C mayo + 3 T chopped dill pickles + juice from 1/2 lemon + 1/4 t garlic powder Spicy Mayo (think Spicy Tuna Roll) 1 C mayo + 2 T chili garlic sauce (spice to taste) Mix-In Ideas curry powder (yellow, red or green) rosemary + garlic blue cheese chipotle peppers basil pesto caramelized onions What do you eat with mayo? Bread-less Sandwich Roll-Up Using a piece of Bibb lettuce, smear mayo, add some lunch meat, crunchy veggies and roll up Chicken Salad shredded chicken + almonds + herb mayonnaise Double BLT bibb lettuce + bacon mayo + bacon + tomato and roll it up Sushi Salad spicy mayo + sushi grade tuna or baby shrimp + avocado + green onions + cilantro
About this recipe
appy Cinco de Mayo-nnaise day! Instead of posting margaritas and nacho recipes (although, we are working on the latter), we decided to discuss mayonnaise; how it’s made and what you can do with it. It is NOT hard and does NOT take long. Please don’t be afraid. Store bought mayonnaise is quite tasty, but unfortunately, we haven’t EVER found a brand that didn’t contain canola or soybean oil. So we like to make our own. We either use bacon fat (click here for the recipe) or the only other fat that’s healthy and affordable enough to use at 1/2 cup intervals: avocado oil. Mayonnaise is an emulsion of tiny drops of some type of liquid fat into egg yolk, along with a bit of acid and some salt. Yes, the yolk is technically raw. It does get slightly cooked by the acid you add, but it is important that you source eggs that don’t have any cracks, are from pasture grazing chickens and are from a source you trust, preferably a local farm. The basic recipe below yields about 1 cup of mayonnaise and keeps in the fridge for about a week.
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