This is the part of the story where the hero decides that enough is enough and it’s time to kick some butt! If you like that part of the story, read on. Disclaimer, I am the hero in this story. Well, me and my kitchen aid mixer but that’s a given.
When I started the Specific Carbohydrates Diet back in May 2012, I was used to eating lots of creamy, delicious dressings and spreads and I was determined that changing my diet wouldn’t change that. This was illogical for a number of reasons, the biggest being that I was brand new to this kind of cooking and pretty unconfident in the kitchen. Still, two weeks in I decided to try a ranch dressing that called for 1/2 a cup of mayo. The result was a running, eggy tasting mess and a sugar-withdrawal, prednisone induced cry. About a month and a half later I tried a garlic aioli. Aioli is mayo made with olive oil. The running, non-cohesive result led me to the conclusion that mayo was not in my wheelhouse and that I should stick to apple cider vinaigrette.
This February, a promotion at work has left me scrambling for time to cook. I think I have been more of less living off of almond thyme crackers and cheese. And, the salad bar at Whole Foods where the most delicious tuna salad in the whole world gave me the courage to try again. Here is how I did it.
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1/2 teaspoon honey
- 1 teaspoon dry mustard
- 1 teaspoon salt
- Pinch of cayenne (optional)
- 1 cup canola oil*
- I separated the egg yolks from the whites. I froze the egg whites for use later. To the egg yolks I added the lemon juice, water and honey and carefully whisked in a small porcelain bowl.
- I used my sauce pan to heat about 3 cups of hot water until it was simmering. I placed the porcelain bowl with the egg mixture into the sauce pan. From here, I whisked the egg mixture constantly, heating until the egg mixture reached 135 degrees, measured with a candy thermometer. Also, around 130 it started to thicken. From here, I removed it from the heat and dipped the bottom in cold water to stop it from cooking and let it sit for 5 minutes to cool. I think it’s pretty important to temper the eggs. At 135, it will kill any bacteria present.
- I transferred the egg mixture to my kitchen aid mixture and started to whisk at a slow speed. From here, I added the mustard, salt and cayenne.
- Now comes the tricky part. Increasing the speed of the mixer, I slowly, almost drop by drop, added the oil down the side into the egg mixture. The egg mixture has to “hold” the oil and so it needs to be slow. Continue until the oil is gone.
- Refrigerate for 5-10 minutes until cold. And you’ve got some homemade mayo!
*I know there is a lot of debate in the SCD community about canola oil and its safety. If you have concerns, feel free to substitute peanut oil or olive oil.
So creamy! So fluffy! So delicious! And best of all, it enabled some truly awesome meals this week! First out much further ado:
Tuna Salad Ingredients:
- 2 cans of tuna, packed in water with nothing added
- 4 T. diced celery
- 5 T. high quality mayonnaise
- 2 T. Dijon or other good mustard
- 1-2 t. finely chopped dill
- 1 T. honey
- 1/4 t. cayenne (optional)
- Salt and pepper to taste
1. So simple. Just mix it up and chill. Serve with lettuce, on a sandwich or by itself! Yum!
I followed 101 Cookbooks recipe for Egg Salad and served it with Almond Flour and Thyme Crackers. It was great! I would have loved it on cashew bread as well.
Bacon Wrapped Dates and Chipotle Mayo Ingredients:
- 1/4 cup mayo
- 1/4 t. chipotle chili mayo
- 1 T. lemon
- 2 t. finely diced jalapeno pepper
- 1 small clove of garlic, minced
- Salt and Pepper to taste
- 5 strips bacon
- 10 medjool dates
1. Blend all mayo ingredients together and chill. Delicious!
2. Cut 5 strips of bacon in half. Wrap ten medjool dates in the bacon and cook for 30 minutes at 350 degrees.
To conclude. The hero succeeded and was not defeated by soul-less food and made many delicious dishes and lived happily ever after. The End.
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