Mayonnaise

I was talking to somebody about homemade mayo the other day, and that reminded me what a good GAPS dressing it is, and a great way to incorporate your olive oil. 

Mix together in food processor till well blended :
  • 1 whole egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1 ½ Tbs lemon juice
  • salt and pepper to taste
  • 1 tsp Dijon style mustard or 1/4 tsp dry mustard powder
With the motor running, add one drop at a time:
  • ¾-1 cup extra virgin olive oil (preferably from NZ)
Once about a 1/3 of the oil has been added, you’ll be able to add the rest in a small stream. If it starts to get very thick before you add all the oil, you don’t need to use it all. 

It will keep in the fridge for about two weeks.

Variations:

Garlic mayonnaise:
Add 1-2 cloves crushed garlic instead of the mustard

Curry mayonnaise:
Add 1 Tbs curry powder. Use this to make a chicken salad with cold diced chicken, organic green grapes, fresh bean sprouts and crispy cashews. Or add your favourite salad vegetables, and try out different crispy nuts, such as walnuts or slivered almonds.