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.
- Start by placing egg yolk, mustard and white wine vinegar in a narrow, high bowl
- Whisp together with an electric whisker or whip by hand if you feel you are up to it
- Pour in the oil a few drops at a time first and then increase to a thin ray. Whip continuously
- 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