Thursday, April 9, 2015

Olive oil mayo and horseradish sauce

I promised to post this a while ago. This is the basis for many sauces and can immediately improve any meal.
The recipe is very simple. But it does require some kind of a blender.

1 egg
1 lemon
1 tsp ground yellow mustard
1/3 tsp salt
1 cup olive oil

Put all of the ingredients except the olive oil in a blender. Add in one third of the olive oil and blend shortly. Then add in the rest of the olive oil as slowly as you can while blending. An emulsion will start to form and thicken. When you added all of the olive oil the mayo is finished. Put it in a fridge and use it up in maximum 5 days.
When using home grown eggs you don't have to pasteurize them, but when using store bought you do. Instructions on how to pasteurize eggs without coagulation can be found online.

Also I want to add that the oil you use doesn't have to be olive oil, especially if you are not accustomed to it. But up until now olive oil is the only oil I can get that is cold pressed and not processed.

1 comment:

  1. I would recommend anyone to take a look at this. I feel it’s just a steal. It really is one of the best paleo recipe books we’ve come across!
    This blog is a great blog and great knowledge . I think it would be even better if it joined with knowledge in this blog .
    I suggest you follow this link to the video to guide you. THE PALEO GRUBS BOOK