Wednesday, 30 July 2014

Proper Mayonnaise

Mayonnaise. Aka awesomeness in a jar. I know, I know, if you're a fat phobic, you've conditioned yourself to hate it. Or make do with mayo "light".

But once you've learned the neat little trick of reading and understanding the list of ingredients, you start reconsidering what Heinz et al so frivolously label mayonnaise. It should be called inflammation in a jar. Or perhaps allergy in a bottle? Citric acid. Stabilisers. Antioxidants. Anonymous vegetable oil (could be corn, could be soy, who knows?). Excuse my French, but all that is really random shite that has no business in your food. Apart from making the manufacturer a load of money and you less healthy.

As a conscientious consumer you obviously abandon the store-bought stuff and make your own. Because once you do that, you realise just how easy it is. And cheap.

And just because you can, you take it to another level and ditch the vegetable oils altogether (being all inflammatory and stuff) and make it with... ghee. (And before I forget, this recipe is based on the recipe from Ryskadockor). So here it goes:

1. Make ghee.
Grandma's hankies come in handy
2. Assemble a stilleben of eggs, melted ghee, apple cider vinegar, salt, pepper and stick blender

Kitchen art
3. Make a mess: mix 2-3 eggs, 2 tbsp of vinegar/lemon juice, salt & pepper, then slowly, slowly add the melted ghee (the equivalent of half a kilo of butter) until the mixture thickens.

Eat with spoon
4. And if you're feeling adventurous, add garlic and other spices. Enjoy!

No comments:

Post a Comment