A good handmade mayonnaise

When you choose to skip the dairies, it can sometimes be a bit difficult to find variation in your fat intake.

A good handmade mayo works as a nice base to flavor for many different dishes.

Here is a good basic recipe and some suggestions for seasonings to the taste of your liking

We start with the base – double all ingredients for larger batch:

  • 1 Eggyolk
  • 1 tsp mustard
  • 2 tsp White wine vinegar (if you want higher acidity, increase here)
  • 2 dl neutral oil – Most economical but still OK is processed rapeseed oil – it has a neutral taste. The more expensive MCT oil can also be used, and if you think the taste is OK – try with the mildest olive oil you can find.
  1. Start by placing egg yolk, mustard and white wine vinegar in a narrow, high bowl
  2. Whisp together with an electric whisker or whip by hand if you feel you are up to it
  3. Pour in the oil a few drops at a time first and then increase to a thin ray. Whip continuously
  4. Salt to taste

Now you have a neutral base to flavor at your liking – keep in the fridge as it is and pics what you need for every meal and flavor as you wish – or make one big flavored batch to use

Good and simple seasonings can be

  • Aioli – add a pressed or finely chopped garlic clove
  • Green aioli – Finely chopped parsley and pressed garlic – delicious for vegetable dip
  • Simple cold bea – finely chopped fresh or dried tarragon
  • Asian sauce – 1 tsp sesame oil per dl mayo – you can even add roasted sesame seeds
  • Stingy lemon sauce – grated lemon zest and squeezed lemon
  • Dill sauce – finely chopped dill
  • Chili sauce – chili to taste. you can also add some cayenne pepper at your taste
  • Smoked paprika sauce – smoked paprika to taste
  • Tomato & basil sauce – finely chopped tomatoes (remove the inner seeds) and finely chopped basil

My very best Ceasars salad dressing (this is for 2 dl) – mix in:

  • 3 sardines in oil, finely chopped
  • 1 pressed garlic clove
  • 1.5 dl grated parmesan

Baconaise (2 dl) – yummy as sauce for the burger – this one you prepare from scratch just like mayonnaise, but the oil you mix with bacon fat from a fried batch of bacon

  • Fry 140g of bacon till crispy texture (for ease – cut into dices first)
  • remove the bacon from the pan but leave the fat in the pan
  • Mix the bacon into powder with a blender
  • Remove the frying pan from the stove and pour 2 dl of neutral tasting oil (e.g. rapeseed) into it and let it blend with the bacon fat.
  • Leave to cool of
  • Make mayonnaise according to basic recipe, but use the lukewarm bacon oil instead of the neutral oil in the original recipe
  • Whisk down the powdered bacon and the baconaise is ready

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