Homemade Olive Oil Mayonnaise
Paleo * Gluten free * Vegetarian * Parve
Part of my anti-inflammation diet is that I can only use olive and coconut oils – so when I sighted a jar of Hellman’s Olive Oil Mayonnaise I was thrilled. It was a short lived thrill; it perished when I saw that soybean oil was the first ingredient. Not being one who is easily deterred from a mission, or deprived of something I love, here we are making Homemade Olive Oil Mayonnaise. And, while we are at it, Hollandaise Sauce, since mayonnaise is the main ingredient in dairy-free hollandaise. As a bonus I’m giving you Eggs Florentine, really I just needed something to photograph that is more visually exciting than a bowl of white or pale yellow sauce…and, this being a mid-week post, there may be a use for one of these ingredients on Friday. before we go any further:
WARNING: There are raw eggs in all of the recipes in this post. Although in most things, I’m not a real risk taker – this is the exception. Some people (and probably government agencies as well) feel strongly that eating raw eggs is dangerous (I would guess the same would apply to sushi, steak tartar, any crudo, or any raw animal product – including milk – all of which I eat except the milk). From the statistics I’ve read, there is a 1 in 10,000 chance you could get salmonella (really nasty and you don’t want it) from eating raw eggs. The best way to avoid that is to not eat raw eggs. If, like myself, are willing to take the chance, be sure to use the freshest eggs you can and wash the shells well before cracking them.
Homemade Olive Oil Mayonnaise Wheat free * Dairy free * Gluten free * Vegetarian * Parve
I generally like to use a flavorful olive oil in my cooking and salads, however, I like my mayonnaise to be more subtle and so for this recipe I use extra light olive oil. Do not confuse that with extra virgin olive oil as the two are polar opposites. Extra virgin olive oil is the first pressing of the olives; it is a very flavorful oil. Virgin olive oil is also from the first pressing but it has a slightly higher acidity than the extra virgin; it’s good, but not rated quite as high as the extra-virgin. Then comes plain old olive oil the acidity of which his higher than the virgin olive oil and the flavor tends to be blander. Further down the list are the light olive oils. These can be refined (filtered to remove undesirable molecules or treated with chemical) olive oil with some extra virgin thrown in to up the flavor. For more about olive oil see ingredients or for a deeper explanation you may want to check out this site: http://recipes.howstuffworks.com/how-olive-oil-works2.htm For more about mayonnaise making and ideas for variations here’s Melissa Clark’s New York Times article http://www.nytimes.com/2012/05/23/dining/easy-homemade-mayonnaise.html?pagewanted=all&_r=0 My recipe for mayonnaise yields a not-too-thick, but really delicious outcome.
1 1/2 teaspoons cider vinegar
1 teaspoon distilled white vinegar
1 teaspoon Dijon mustard
1 cup extra light olive oil, divided
Salt to taste
1. Put the egg, both vinegars, mustard and 1/4 cup olive oil into a food processor or blender container.
Cover and process until combined.
2. With the motor running, drizzle the remaining oil through the chute until the mayonnaise thickens.
Season with salt, if necessary. Makes: 1 1/4 cups
Dairy-free Hollandaise Sauce
Paleo * Gluten free * Vegetarian * Parve
Dairy-free or Mock Hollandaise Sauce uses mayonnaise as it’s base, which makes sense as both sauces are made using the same technique except – and it’s a major exception – mayonnaise has oil in it and hollandaise has melted butter. This hollandaise is rich and lemony (you can add 1 teaspoon more lemon juice if you really like lemon) – and, did I mention yummy? In addition to using it on eggs, it’s great on vegetables.
3/4 cup homemade olive oil or store bought mayonnaise
1 egg yolk
2 teaspoons lemon juice
1/4 teaspoon grated lemon rind
1/4 teaspoon Dijon mustard
1/8 teaspoon dried tarragon, crumbled
1 tablespoon water, if necessary
1. Place the mayonnaise, egg yolk, lemon juice, lemon rind, mustard, and tarragon into a blender container.
2. Cover and process until smooth. If too thick add water.
3. If not using immediately, store in covered container in the refrigerator for up to 1 week.
Makes: 3/4 cups
Eggs Florentine Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve
I bet you are beginning to think I don’t know how to cook anything but breakfast foods. I promise other courses will be coming soon, but truthfully, breakfast is my favorite meal. In fact, breakfast is my favorite dinner. So maybe you’re right…maybe this blog will only have breakfast foods.
1/2 teaspoon distilled white vinegar
1/8 teaspoon salt
1 teaspoon olive oil
1 clove garlic minced
2 cups packed fresh, rinsed, spinach leaves
1 to 2 eggs
2 to 3 tablespoons dairy-free hollandaise sauce
1. In a small saucepan, bring the water, vinegar, and salt, to a boil over high heat.
2. While the water is coming to a boil: In an 8-inch non-stick skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, 30 seconds. Add the spinach and cook, stirring, until the spinach is wilted. Place on plate.
3. Break the eggs into the boiling water and cook 2 minutes for runny yolks, longer for firmer yolks.
4. Drain; place on top of spinach
5. Top with hollandaise sauce.