Home-made mayonnaise with a sour and silky twist
Good old mayo, egg and oil with a hint of sour and sweet... To shake things up a little I have created an intense, enhanced taste and texture, silky smooth mayo version which sings on any veg when dipped into.
You will need:
1 small egg
1/2 cup olive oil
1 good tbsp honey
1/3 tsp mustard powder
pinch of coarse Himalayan rock salt
3 black peppercorns
2 wet garlic cloves
1. Grind coarse salt and peppercorns in a mortar. A marble mortar for example is excellent for this kind of job.
2. Crack the egg into a tall glass container (remove the chalaza, optional).
3. Add salt and pepper, mustard powder, honey, and the juice of a whole lime. Blend with a hand blender for a few seconds on medium setting until smooth.
4. Keep the blender running, slowly add the oil in a fine stream. Slowly, slow as you can. Let the mayo thicken while you blend for about a minute.
5. Add minced garlic and half of an avocado. Blend until smooth.
5. Cover with a lid and put the glass container in the refrigerator to cool the mayo down.
When cool, ready to use. It is a fantastic dip, rich and creamy from the avocado, fresh from the lime, and fiery from the garlic. Serve with crispy gem lettuce leaves. Enjoy!
Allergy: Egg. Mustard. No dairy. No Gluten. No grain. No nut. No sugar. Vegetarian.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.