FOOL-PROOF MAYONNAISE
Generally, even the mayonnaise varieties that claim on the front label to be "made with olive oil" are actually made with a blend of oils that includes olive oil but is primarily comprised of other oils (e.g., soy or canola) which are not mentioned on the front label. With the recipe included here, you will know with absolute certainty which ingredients you are consuming, and you will be using ingredients that actually contribute to your health such as, raw unfiltered apple cider vinegar, raw honey, and flax seed. The first key to foolproof mayonnaise is to use a stick blender (or immersion blender) and the accompanying mixing cup. If you are accustomed to making mayo in a regular upright blender, then you will appreciate that the stick blender method does not wear out your arm by requiring you to drizzle oil into the mayo in a slow, steady stream. The other key to fool-proof mayo is to use a recipe like this one that is based on a mixture of flax meal and water, rather than eggs. This mayo will likely have a slightly green hue from the grapeseed oil, and specks of flax meal will also be visible in the finished product. Grapeseed oil adds a fairly neutral flavor to mayonnaise. If you substitute extra virgin olive oil or any other stronger tasting oil, you may wish to increase the amount of honey.
Provided by Kiwi Kathy
Categories Salad Dressings
Time 2m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pour oil into the immersion blender cup. Add all other ingredients.
- Place blender into the cup. With the blade resting flat on the bottom of the cup, blend the mixture for a few seconds until it no longer incorporates.
- Tilt the blender or lift it a bit to allow more oil to flow into the blade as you continue mixing.
- Blend until no more oil incorporates.
- Total blending time is about 15 seconds. Don't worry if a bit of oil on the top doesn't incorporate. Simply remove the blender, and use a spoon to stir it inches.
- Cover and store in the fridge.
Nutrition Facts : Calories 151.2, Fat 16.7, SaturatedFat 1.6, Sodium 58.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.6, Protein 0.2
TUNA MAYO RICE BOWL
This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you'd like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, grains and rice, seafood, main course
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
- Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.
FOOLPROOF LEMON-GARLIC MAYONNAISE
Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own -- or use to highlight the vegetables of the season. This soft, lemony version makes irresistible dribbles and pools on top of a composed salad, or can be spooned onto the side of the plate and used for dipping. The hot water keeps the mayonnaise smooth and fluffy. For an even lighter texture, use grapeseed oil instead of olive oil.
Provided by Julia Moskin
Categories easy, quick, salads and dressings
Time 15m
Yield 1 heaping cup
Number Of Ingredients 7
Steps:
- In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.
- With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water. (A small splash from the kettle or tap is the right amount.) Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix. Taste and adjust seasoning with more lemon juice, salt or pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps 2 days.
Nutrition Facts : @context http, Calories 1021, UnsaturatedFat 93 grams, Carbohydrate 3 grams, Fat 113 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 17 grams, Sodium 343 milligrams, Sugar 1 gram, TransFat 0 grams
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