Tag Archive | condiment

Healthy Mayonnaise

This is the first condiment that I have had to really put a lot of work into to find the right flavor and get the consistency perfect. I am very happy with this recipe and I am pretty sure you will be too!

Mayo is the first of the three major condiments that I really wanted to get down pat because there is so much you can use it for. It is great in recipes for adding flavor, even in small quantities. Don’t get me wrong, I don’t use it everyday. Since it’s summer and we cook out on my hubby’s days off, I use a small amount once a week on my burger…come winter and cookout season is over, I will be using it less but it’s nice to have around.

The big secret to making mayo is that all of your ingredients must be room temperature. Also, it’s all about science and emulsion, emulsion, emulsion…blah blah blah. Basically, all this means is that you MUST mix the oil into the egg VERY slowly in order for them to work together and thicken up into perfectly, beautiful mayo.

One way to do this is to SLOWLY and I mean SLOWLY pour oil into your blender at a pace slower than a slug. Your arm and shoulder will ache and you will become very bored. This process could take 5-10 minutes!

The best way, and the way that I do it is by using a stick blender which is how I will explain the process in the instruction section. Believe me, it is worth the few bucks for a stick blender. You will have perfect mayo (if done correctly) in less than 2 minutes! And, no aching body parts or boredom!

Healthy Mayonnaise Recipe

Ingredients:

1 egg yolk

pinch of xylitol

1/8 tsp coconut aminos

1/4 tsp ground mustard

1/2 tbsp lemon juice

1 tbsp vinegar

1 c safflower oil

Instructions:

Add room temperature ingredients into a wide glass or a bowl (I used the container that came with the stick blender). Add oil last. Place stick blender in the glass making sure the bottom of the blender sits on the bottom of the glass. Begin blending leaving the blender still until the mixture thickens and the oil is no longer blending in. Slowly move blender up just enough to blend in the rest of the oil. When oil is fully incorporated, you are finished! This actually goes pretty quick! Stop blending and scrape blender clean. Store mayo in glass jar and label with the date.

If anything is unclear, please leave a comment inquiring about a step and I will do my best to clarify.

Enjoy! 🙂

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The Best Salsa Ever!

Oh how I missed store-bought salsa! With its high sodium and sugar content, it was a definite no, no for me. So, I made homemade salsa. What a disappointment! So I tried and tried again and even though I was getting closer to the taste my brain remembered, I just could not achieve it. I looked at all kinds of jarred salsa reminiscing about my favorite snack of chips and salsa. I checked their ingredients hoping to find something magical that I had missed. Well, after many flopped…well not really because they were still good, just not what I was tasting for….batches, I FINALLY came up with an awesome taste that made me forget about that jarred stuff! The only problem…I didn’t measure. I usually eyeball stuff which tends to make things inconsistent. So, the next time I made the salsa, I eyeballed it with a measuring spoon low enough into the bowl so I couldn’t see it…that would have thrown me off! Well, it worked! So here it is…THE BEST SALSA EVER!!!!!

The Best Salsa Ever

Ingredients:

3 lg plum tomatoes

4 green onions, sliced

2 jalapenos chunked, (I use 1 with seeds and 1 without)

Cilantro

1 can no salt Fire roasted tomatoes

2 tsp coconut aminos

2 tsp vinegar

2 tsp lime juice

2-3 cloves of garlic

1-1 1/2 tsp xylitol

Instructions:

Quarter tomatoes and place in food processor with garlic. Pulse until medium chopped. Add onions, cilantro (I love this stuff so I use a lot..probably a handful. make to your liking)jalapenos, aminos, lime juice, vinegar, and xylitol and pulse to chop and combine. tomatoes should now be chopped fine-medium. Add canned no salt added fire roasted tomatoes and pulse just enough to blend. Pour into quart jar, refrigerate, and enjoy! YUM!