Move-Over Mayo

Can you guess what’s on my plate??

I have been fortunate enough to receive a large basket of veggies over the weekend and throughout the week I have been finding creative ways to utilize my wonderful variety of nutritional goodness. One recipe I tried, was my first-ever Gazpacho.  As you’ll see above, another meal I made was barbecue tofu, grilled zucchini and summer squash, and sliced fresh garden tomatoes, with homemade mayonnaise based potato-cilantro salad.

Why make your own mayonnaise, you may ask? While the store bought stuff is a convenient and cheap option, it is filled with nastiness such as soybean or vegetable oil, preservatives and chemicals. Homemade mayo on the other hand is packed with protein and good fats… plus it tastes incredible! So move-over Hellmann’s….. my simple healthy homemade mayo created a delicious potato salad. See recipe below 🙂

Photo by artur84

Photo by artur84

Homemade Mayo Ingredients:

  • 4 egg yolks at room temperature
  • 1 TBSP lemon juice or apple cider vinegar
  • 1 Tsp regular or Dijon mustard (or ½ tsp dried mustard)
  • salt and pepper
  • 2/3 cup olive oil
  • 2/3 cup coconut oil (warm) or other healthy oil (macadamia works well)

How to Make Homemade Mayo:

  1. Put egg yolks into blender or bowl and whisk/blend until smooth
  2. Add lemon juice or vinegar, mustard and spices and blend until mixed
  3. SLOWLY add oil while blending or whisking at low speed, starting with olive oil. Start with a drop at a time until it starts to emulsify and then keep adding slowly until all oil is incorporated.
  4. Store in fridge up to 1 week.

Potato-Cilantro Salad

Ingredients

  • 1 cup mayonnaise
  • 3/4 cup cilantro leaves
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 pounds small new potatoes, cooked and halved (unpeeled)
  • 1/3 cup finely minced chives/scallions

Directions

In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

Try it and let me know what you think.

Enjoy!

In health,

Reve~Johanna

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