Home made mayo

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Mayo is one of my guilty pleasures, I knew it wasn’t good for me and yet I still found myself sneaking it into the cart. Once I cut out all processed foods I resisted buying it altogether, that is until I figured out how to make it myself.

Even all natural mayo has extra ingredients ( and a hefty price tag )  but conventional mayo has ingredients that just should not be consumed, what the heck is disodium EDTA? With a product that should just be oil and egg why risk consuming chemicals when it is so easy to make!

Once I figured out how to make my own mayo I started experimenting with flavors and textures and  my love affair with this creamy condiment became stronger than ever. This recipe is for a basic mayo base but try my suggested alterations below and don’t be afraid to come up with  your own!

What you need

  • 2 egg yolks
  • 1 tbsp mustard
  • 2 teaspoons vinegar ( i like apple cider but you can use white too)
  • 2 teaspoons or lemon juice
  • 1.5 cups of oil, I used olive oil, avocado blend
  • salt to taste

How to make it

  • add egg yolks, mustard, vinegar and lemon juice in a mixer with a whisk attatchment
  • whisk until mixed
  • turn whisk to med-high and slowly add oil, mayo should turn white and thicken up when done
  • store in a mason jar in the fridge

Variations

  • Add garlic paste to make an aioli, for a twist use roasted garlic
  • add mulberry and dijon mustard for a sweet and spicy twist, recipe HERE
  • Add aioli and use as a dip for fried, recipe HERE
  • add chipotle or bbq sauce for a spicy spread
  • use horseradish mustard for a bit of a kick
  • add fresh herbs like chives or rosemary
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Mulberries 4 Ways

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The other day my friend invited me over to pick some mulberries and cherries. It was so much fun climbing trees and ladders and picking a ton of fruit and staining our hands but when I got home I realized I had no idea what to  with all these mulberries. I Googled and asked around but the only suggestion I got was jam or cobbler. Don’t get me wrong, I love jam and cobbler but I wanted something a bit different.

Mulberries have a very light flavor, kind of like honey water, so they can be used in many different sweet and savory  recipes without overpowering it. They do  stain everything ( they would make a great dye!)  so wear gloves and an apron if you don’t want to be dyed purple, I stained 2 shirts during this kitchen adventure.

I am definitely a new fan of  mulberries and wish I would have found out sooner since I picked the last of this seasons berries. Next year I will be stocking up and freezing then to test out more recipes.

Mulberry BBQ Sauce

What you need

  • 1/4 c molasses
  • 1/4 c apple cider vinegar
  • 8 ounce can of organic tomato paste
  • 1/4 c pureed mulberries
  • 1 heaping tablespoon chili powder
  • 2 tbsp honey
  • pinch of ceyanne pepper

How to make it

  • Put all ingredients in a sauce pan and simmer for half hour or until it is reduced by half
  • Be sure to stir occasionally to keep sauce from burning or clumping
  • Can be stored in the fridge for up to a month!

Mulberry & Dijon Aioli

What you need

  • 2 egg yolks ( room temp)
  • 4 tbsp fresh lemon juice
  • 2 tbsp horseradish Dijon mustard, or regular Dijon mustard
  • 1 C oil of choice, I used HALF pure olive oil and HALF safflower oil
  • 2 tablespoons of mulberry puree
  • pinch of salt

How to make it

  • Add egg yolks, 1 tbsp of the  mustard, lemon juice and salt to a food processor and puree
  • Turn on medium and very slowly add oil
  • Aioli should thicken up and become a creamy spread
  • Mix in mulberries and other tbsp of mustard
  • Keep in fridge until you use it

Mulberry Sorbet (serves 2) 

What you need

  • 2 cups of FROZEN mulberries
  • 1/2 cup of lavender syrup  or simple syrup

How to make it

  • To make simple syrup put 2 cups of water per 1 cup of sugar in a sauce pan and cook until dissolved
  • To make lavender syrup add lavender to the simple syrup in the pot and simmer for another 10 minutes and strain
  • cool syrup before making sorbet
  • puree mulberries with syrup and serve

Mulberry Oatmeal ( serves 3)

What you need

  • 3 cups of quick oats
  • 2 tbsp butter
  • 1.5 C milk
  • 1/2 c mulberry puree
  • 4 tbsp sugar

How to make it

  • Cook oats  with milk , sugar and butter
  • swirl in mulberries
  • yum!

zucchini fries & old bay aioli

zucchini fries & aioloI have been craving fish & chips, not just craving either I have been dreaming about it.  I didn’t want to use my pricey salmon on a deep fried dish and really I just couldn’t handle the grease either. My tummy has been a lot more sensitive since cutting out overly processed foods and I knew if I ate anything deep fried I would be sick for days.

My daughter suggested just making fries for lunch but I was saving the potatoes for my annual St.Patrick’s day calconnan dinner. Finally we both agreed that zucchini fries sounded like the best thing ever and if I made an old bay dip , it might just satisfy my fish & chips craving.

Not only  did this recipe satisfy my east coast food craving   but it was surprisingly like fish & chips, I mean it even kind of tastes like fish because of the old bay! This was so yummy and easy to make and the kiddo had a lot of fun helping and getting her hands messy. Next time I am making it for dinner so I can have a pint of beer too, I think then my craving will be truly satisfied.

What you need

  • 3 C panko
  • old bay
  • 4 eggs
  • 1/4 c flour
  • 2 zucchini
  • 1 lemon
  • 1 tsp mustard
  • 1/2 cup of olive oil/grape seed (or veggie oil of choice) mixed

How to make it

Aioli

  • with a hand blender or in an electric mixer put 2 egg yolks and a tsp of mustard
  • turn on mixer and whip up eggs for a few seconds
  • slowly and the juice of half of your lemon
  • slowly add the oil mixture until the aioli thickens
  • put it into a bowl and mix  in 1 tbsp old bay with a spoon
  • put into the fridge to cool until the fries are done

Zucchini fries

  • cut zucchini into wedges
  • put wedges into a bag with the flour  and a and let the kiddo shake it up until the zucchini is coated
  • in a bowl whisk together 2 eggs
  • in another bowl add panko & a bit of salt
  • dip the zucchini  one by one into the egg then into the bowl of panko and coat
  • put on a lightly oiled pan
  • sprinkle the zucchini fries with old bay
  • cook at 350 for about 20 minutes until the panko is crisp on the edges and a fork goes through the zucchini smoothly

Squeeze some lemon on the fries and serve!