Category Archives: Condiments

Homemade Mayonnaise Roundup

Homemade Mayonnaise Link Roundup

Homemade Mayonnaise RoundupI just learned a brand new tip for making mayonnaise!! I was using my stick blender and the mayonnaise came out soupy. Again. It thickens slightly after chilling, so I wasn't too worried about it, but my brain started whirring and I was thinking about how there are egg whites in the recipe I use, and how the whites are almost certainly being whipped to some extent and then I wondered if my stick blender was on low or high speed. It turns out that it was on low speed… so I turned it to high and started to pulse the soupy mayonnaise and voilà! What was soupy turned thick and creamy!

Today I have a roundup of mayonnaise recipes. Please note that I have not vetted each and every recipe for its GAPS legal status, so please double check ingredients. All of these recipes are; however, from real food bloggers so you should find them all using healthy real food ingredients.

Enjoy!

GAPS Diet Journey: My Favorite Homemade Mayonnaise

Homemade Mayonnaise

GAPS Diet Journey Chipotle Lime Mayonnaise (my current favorite!)

Making Mayonnaise

GAPS Diet Journey Avocado Mayo Dressing (can be made without using eggs [affiliate link]!)

avocado_mayo

Lisa's Counter Culture: Magic Mayonnaise

Lisa's Counter Culture's Magic Mayonnaise

Reformation Acres: Homemade Mayonnaise

Reformation Acres Homemade Mayonnaise

Raising Generation Nourished: Simple Egg Free Mayonnaise

Raising Generation Nourished Simple Egg Free Mayonnaise

Whole New Mom: Egg-Free Soy-Free Mayonnaise

Whole New Mom Vegetable Dip Mayonnaise

Real Food Whole Health: Video to Make Homemade Mayonnaise and Creamy Salad Dressing

Real Food Whole Health Mayonnaise Video

Delicious Obsessions: Homemade Coconut Avocado Oil Mayonnaise

Coconut Avocado Mayo

Hybrid Rasta Mama: Coconut Oil Mayonnaise

Coconut Oil Mayonnaise

Delicious Obsession: Lemon Artichoke Mayonnaise

Lemon Artichoke Mayonnaise

Intentionally Domestic: Homemade Mayonnaise

Paleo Network: Paleo Mayonnaise

Nature's Nurture: Homemade Mayonnaise

Nature's Nurture Homemade Mayonnaise

Homestead Lady: Homemade Mayonnaise

Homestead Lady Homemade Mayonnaise

Oh Lardy: Ditch the Storebought Mayo

Oh Lardy! Ditch the Storebought Mayo

Conveying Awareness with Jessica David: 5 Ingredient Mayo

5 Ingredient Mayonnaise

Life Made Full: Garlic Basil Mayonniase

Life Made Full Garlic Basil Mayo

Economies of Kale's Homemade Garlic Chili Mayonnaise

Naturally Loriel's Lemon Garlic Parsley Aioli

Lemon Garlic Parsley Aioli

Naturally Loriel's Secret Technique to Achieving a Thick & Creamy Mayo

Oh, The Things We'll Make's Easy Homemade Aioli

Homemade Aioli

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chipotle Lime Mayonnaise with Butter Fried Chicken

Chipotle Lime Mayonnaise

Chipotle Lime Mayonnaise with Butter Fried ChickenMayonnaise is a magical food. I say that because I absolutely love how eggs [affiliate link] and oil and an acid mix together and become something so creamy and delicious.

My husband found a chipotle mayonnaise on sale at the store which was free after using a coupon but of course it contained icky things like soybean oil and other weird stuff. It was because of that mayonnaise however, that I decided to try making my own. It has become our new favorite mayonnaise.

Chipotle Lime Mayonnaise

Place all ingredients except for the chipotle powder into a tall jar in the order listed.

Using a stick blender, slowly pulse repeatedly until ingredients begin to emulsify. When the mixture is mostly white and creamy you can move the stick blender around a little faster.

After the mayonnaise is done, you can add extra lime juice if you wish a tarter flavor to your mayonnaise. Adding more lime juice will make the mayonnaise thinner.

You'll need to add chipotle powder to your personal liking. The mayonnaise reduces the heat significantly, so you may be able to add more than you normally would.

What I like to do is to remove a portion of the mayonnaise that I know we'll use for the meal, and flavor it and leave the rest plain. So I might take 1/2 cup of mayonnaise and add 1 teaspoon chipotle powder, taste and see how I like it.

This is my favorite stick blender. It's a Kitchenaid, and this is my Amazon affiliate link: Kitchenaid 2-Speed Hand Blender with blender cup


Chipotle Lime Mayonnaise
Author: 
Recipe type: Condiment
Cuisine: American
 
Delicious homemade mayonnaise with a smoky kick.
Ingredients
  • ½ cup olive oil
  • ½ cup grapeseed oil
  • 1 cup avocado oil
  • 2 whole eggs
  • 1 egg yolk
  • 3 tablespoons lime juice
  • 2 teaspoons Dijon mustard
  • ½ teaspoon sea salt
  • pinch black pepper
  • chipotle powder, as desired
Instructions
  1. Place all ingredients except for the chipotle powder into a tall jar in the order listed.
  2. Using a stick blender, slowly pulse repeatedly until ingredients begin to emulsify. When the mixture is mostly white and creamy you can move the stick blender around a little faster.
  3. After the mayonnaise is done, you can add extra lime juice if you wish a tarter flavor to your mayonnaise. Adding more lime juice will make the mayonnaise thinner.
  4. You'll need to add chipotle powder to your personal liking. The mayonnaise reduces the heat significantly, so you may be able to add more than you normally would.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Faux Ranch Dressing

Ranch Dressing Dip (Dairy-Free)

Dairy-Free Ranch Dressing

A few days ago I posted a recipe for cashew nut yogurt made in such a manner that it doubles wonderfully for dairy-free sour cream. I promised I would share some recipes with you that use this. Here's one that was a big hit for my family. We have loved ranch dressing for years and <gag> even used to buy the box mix to make it with store bought mayonnaise and sour cream. Those little packets are pretty expensive so I learned how to make my own using spices. Then we'd only buy the expensive (MSG laden) packets for special occasions. <yikes!>

In the image above I used my mandolin to slice the cucumbers and radishes. I actually learned something new about my mandoline – I learned how to adjust the part that allows me to make the rippled slices!

The image you see below is my mandoline, it's a Professional Stainless Steel Mandoline Slicer with Built-In Rotating Blades and Serrated Edge by MIU France (Amazon affiliate link)

Ranch Dressing Dip (Dairy Free)

Mix all ingredients together. You can serve immediately, but the flavors intensify if you place in the refrigerator for a couple hours.

Let me know what you think of this recipe in the comments!

I hope you enjoy this recipe and don't forget to try these other recipes made using this delicious Faux Sour Cream.

Beefy Stroganoff

Beefy Stroganoff

Faux Sour Cream Cheese Chocolate Frosting on Chocolate Cupcakes

Chocolate Cupcakes

If you find any other inventive ways to use this sour cream, please let me know in the comments!!

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Make Your Own Vanilla

Making Your Own Homemade Grain-Free Vanilla Extract

Homemade Vanilla Extract

I began making my own vanilla [affiliate link] extract since 2007. I have to tell you the very first time I bought a bottle of vodka I was very hesitant. You see, I was raised in a very religious home. Grape juice was substituted at church for communion. No alcohol whatsoever was used in our home, not wine in cooking, a can of beer in some cooked dish? No way.

And so the first time I ever bought a “bottle of booze” as I tend to think of the stuff, I was a little freaked out. It was the first time I'd ever ventured into the “spirits” section of any store, at least with the intention of actually buying some for myself!

I was motivated in two ways, first of all, I'm frugal. The cost of vanilla extract had been rising steadily and I have never liked the vanilla flavored junk. Secondly, I was stunned to discover that vanilla extract often contains corn syrup! And so it was I began to make my own homemade vanilla extract.

It's a very, very simple process. All you need is some of the aforementioned “booze”, vanilla beans, and patience.

My favorite place to buy vanilla beans is from eBay. I usually buy in bulk. Initially I stored my vanilla beans in the cupboard but I learned that they will dry out. That's really not too much of a problem because after soaking in vodka for several days they soften right up and become plump and juicy. Nowadays I store them in an airtight container in the freezer.

To be on the safe side if you know you must avoid gluten due to Celiac Disease or gluten sensitivity, you'll want to avoid a vodka made using wheat, barley or rye. Instead find a vodka made from potatoes, or grapes.

Potatoes are not legal on GAPS, and the main reason is due to the starch content. I can't say 100% for sure, but I would think there is no potato starch in Vodka, but if you want to be super sure, use a vodka made from grapes.

About.com has a fairly extensive list of grain-free Vodka.

You can also use liquor other than vodka. I would like to try making vanilla using bourbon or rum one of these days. I should put that on a to-do list…

All right, so here's how I make my own homemade vanilla:

  • 1 liter bottle of cheap vodka ($7-$8 at most)
  • 10-12 7″ vanilla beans, preferably organic

Take a look at your beans, usually you'll see that one end is more curved than the other. I prefer to drop my beans into the bottle curvy end up, and I'll tell you why in a minute.

I prefer to place 5-6 vanilla beans into the bottle whole, and for the remainder I use my kitchen scissors and cut the bean in half lengthwise.

Place in a dark cupboard and shake vigorously every few days. After 30 days you can begin using but just leave the vanilla beans in the alcohol as the flavor will grow stronger with time.

When you are cutting the beans you may notice a squishy, gooey brown substance that is somewhat gritty in texture. This is vanilla bean caviar.

Vanilla Bean Caviar

I've taken a closeup shot of the caviar in the image below. The seeds look like tiny poppy seeds, but in real life they are even tinier, more like the size of a grain of processed white salt. Actually if you look closely you can see that the grains of table salt are actually 2 to 3 times larger than the vanilla seeds. You can click on the image for a larger photo.

Vanilla Seeds Compared to Table Salt

For comparison, here's that closeup from further away – you can see it on this plate as a smear of brown and a small square of black paper.

Vanilla Seeds Compared to Table Salt

Some sources say to scrape the caviar out and cut the beans into pieces, but I've had perfectly good results with just dropping the cut beans into the liquor. Every couple days I just shake the bottle vigorously and eventually the vanilla seeds and caviar from the cut beans shakes out.

Now for the whole beans, they get really plump and juicy as they absorb liquor. Remember earlier I was telling you to put the beans in the bottle curvy side up? Well, I do that because I find it's easier to remove the beans if I need some vanilla caviar. I usually just tilt the bottle with the lid on and the beans congregate in the neck, then tilt slightly so that the liquid moves from the neck into the bottom. Open the lid and the curvy pieces of the bean should be just inside the top where you can grab hold of one and pull it out.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

I love homemade vanilla extract. Have you ever made it? Will you try making it now that you know how to do it?

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Lime Guacamole

Lime Guacamole

This recipe is so very simple. Limes were on sale at the store. Avocados were on sale. Hard, green avocados.

To tell you the truth, hard green avocados are my favorites. Oh, of course I do not eat them green, but I have some control over the ripening process. Unfortunately, the ripe ones from the store are hit or miss. They feel perfectly ripe, but more than once I've been tricked once I have them home, slicing them open to find they are actually much too ripe, and sometimes even brown with a funny taste. I'm always bummed when that happens. The chickens do love avocado in any stage of ripeness, in case you were wondering.

As soon as I get home with hard, green avocados I pull out my brown paper sacks. I actually bought a package of lunch sized brown paper bags to have on hand for ripening avocados. I use them over and over until the bag gets damaged in some way, then I start with a fresh bag.

I place four or five avocados in each brown paper sack, making sure that none are lying on top of another. Then fold down the bag just a couple turns. If the avocados are very green and hard, I wait two or three days to begin checking them for ripeness. It's very easy to do. You just feel through the bag. Press lightly into the avocado. If it gives every so slightly, I open the bag to get a better idea. Often the entire bag is perfectly ripe and so we end up with guacamole with dinner.

I've put lemon juice in my guacamole plenty of times, always just a small amount, rarely enough to change the flavor. One glorious evening I decided to squirt some lime juice into mashed avocado. I thought it was quite tasty. And so began this love triangle between me, avocados and limes. 😉

I introduced my husband to my newest treat and he was enamored as well. I've made it several times, and I think I've got the amounts down to a science. Although I have to say you should experiment with adding your lime juice since your avocados may be smaller or larger than mine. This guacamole is delicious with taco salad, as a side dish or maybe you just want to eat it from the bowl with a spoon. It's that delicious.

Lime Guacamole

  • 4 medium sized avocados, ripe
  • 1 tablespoon onion, diced
  • 1 clove garlic, crushed
  • 1/2 teaspoon of salt or more to taste
  • 2 tablespoons lime juice, freshly squeezed

Remove stem from avocado.

Using a sharp knife (without serrated edge), slice the avocado in half, down to the seed. Twist the two halves and pull apart to reveal the seed. I usually squish the half with the seed so that it pops up and out.

Using a spoon, remove the flesh from the peel and place in a medium size bowl.

Using a potato masher or fork, mash the avocado until it is smooth and creamy. You may leave small whole bits of avocado if you so desire.

Dice one slice of onion and drop into bowl with avocado. Peel and crush one clove of garlic, add to the bowl. Add salt. Mix.

Taste. Make sure you have added enough salt.

Now add the lime juice. As I mentioned earlier, you may want to add less or more, tasting as you go. I have found that 2 tablespoons for four avocados tastes perfect.

I hope you get a chance to try this sometime and let me know how you like it.

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Cranberry Pineapple Sauce

Cranberry Pineapple Sauce with Walnuts

Cranberry Pineapple Sauce

I just made a double batch of this cranberry sauce. In my whole life I would say I haven't eaten more than a quart of cranberry sauce, and I've been alive and eating for a long time. 😉   I haven't been too big a fan of cranberry sauce, but I did always have the obligatory spoonful or two when served at holiday meals. Until this year… my son told me he was going to try making cranberry sauce with pineapple instead of orange, and it just sounded good so I thought I would do the same. My recipe is adapted from this one: Delicious Cranberry Pineapple Sauce.

This recipe makes 5 cups.

I was hesitant to make a full batch because the original recipe says it makes approximately 6 cups and I was concerned that we would not be able to eat this much cranberry sauce in a lifetime. 😉  Well, as it turns out, my husband loved it so much he was eating it by the heaping tablespoonful at Thanksgiving and I had several teaspoons myself. I took some to work to share with my boss and she loved it so much that I ended up making a batch just for her at our Christmas staff party at work. Everyone had to try some so she ended up with just a small amount to take home. That is why I just made a double batch today. One batch for us, for Christmas Day, and one batch for my boss and her husband. There is a printable recipe below.

UPDATE: November 18, 2013  I made this recipe over the weekend and used pineapple that was not very sweet. It had a HUGE impact on the way this recipe turned out. I have had to add a significant amount of honey [affiliate link] and it still does not taste right. My advice is to make sure your pineapple is sweet, otherwise you'll need to add more sweetener.

Cranberry Pineapple Sauce with Walnuts

Trim the rind from the pineapple. Cut into slices and cut into pieces, removing the core.

Place the pineapple pieces into a large bowl and using a potato masher, crush the pieces to remove the juice.

Place crushed pineapple into a sieve and strain out the juice. Measure the juice and add water so that you have two cups total.

Rinse the cranberries with cool water, picking out any that are super mushy.

Place the cranberries into a pan with the juice, water and honey.

Stir over medium heat and bring mixture to a boil. Continue to boil until most of the berries have popped and the mixture has thickened, about 15 minutes.

Remove from heat. Add the crushed pineapple, walnuts, lime juice and ground cloves. Stir and allow to cool to room temperature.

Refrigerate for 24 hours before serving.

 

Cranberry Pineapple Sauce with Walnuts
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 24 ounces fresh cranberries
  • 1 pineapple
  • ½ cup honey
  • 1-1/4 cup walnuts
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground cloves
Instructions
  1. Trim the rind from the pineapple. Cut into slices and cut into pieces, removing the core.
  2. Place the pineapple pieces into a large bowl and using a potato masher, crush the pieces to remove the juice.
  3. Place crushed pineapple into a sieve and strain out the juice. Measure the juice and add water so that you have two cups total.
  4. Rinse the cranberries with cool water, picking out any that are super mushy.
  5. Place the cranberries into a pan with the juice, water and honey.
  6. Stir over medium heat and bring mixture to a boil. Continue to boil until most of the berries have popped and the mixture has thickened, about 15 minutes.
  7. Remove from heat. Add the crushed pineapple, walnuts, lime juice and ground cloves. Stir and allow to cool to room temperature.
  8. Refrigerate for 24 hours before serving.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pineapple Mango Pepper Sauce over Salmon

Pineapple Mango Pepper Garlic Sauce over Baked Salmon

Pineapple Mango Pepper Sauce over Salmon

The sauce for this recipe is very spicy – my younger son told me the typical person will not enjoy this degree of heat, and especially if you have digestive problems it might not be a good idea. However, you can substitute the jalapeno pepper for bell pepper. If you can tolerate a tiny bit of heat, add a piece or two of jalapeno. I really loved the flavor of this, it was sweet and spicy all at once, with a very creamy mouth feel.

Pineapple Mango Pepper Garlic Sauce over Baked Salmon

Peel the mango and remove the flesh from the seed. I have found using a melon ball is great to scrape the flesh from the skin and seed, or you can also just take the peeled mango in hand and squish over a bowl. The flesh will squeeze off as you press into it, but be careful as the seed has sharp edges. When you have all the mango flesh from the seed, press through a sieve leaving the fibrous pieces. You should end up with about 1/2 cup of mango “juice”.

Melt the coconut oil [affiliate link] in a skillet and add the jalapeno peppers and/or green bell pepper. Saute for 5 minutes, then add the chopped garlic cloves. Saute for 5 minutes, then add pineapple and mango juice. Bring to a boil and reduce heat so that the mixture is simmering. Stir frequently and allow to reduce until the mixture is thick, about 15 minutes.

Wash and cut the salmon into chunks, leaving the skin on. Place in casserole dish skin side up, and pour melted butter over the salmon. Bake at 350°F and 15 minutes for each pound. Test the salmon for doneness by pressing into it with a fork or spoon and see if the meat flakes away.

The salmon I bought was the kind that has a lot of bones, so I went through the entire fish and removed all the bones I could find. This left me with small flakes of salmon and I just arranged some on a plate, then poured the sauce over the top.

Serves 4 to 6.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Pineapple, Jalapeno Peppers, Mangoes and Garlic Cloves

Pineapple, Jalapeno Peppers, Mangoes and Garlic Cloves

Fresh Salmon

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Hummus GAPS Style

Hummus Style Dip GAPS Friendly

Hummus GAPS Style

I have eaten hummus before, but not very often. I recently bought some tahini as sesame is apparently a source of calcium and naturally there was a hummus recipe on the jar.

But we can't eat the main ingredient – chickpeas – on GAPS. Chickpeas are not on the recommended list. So I thought I'd try a GAPS Friendly version using small white navy beans. This recipe calls for some foresight as you need to have already prepared the beans. To make mine I soaked the beans overnight in water, changed the water in the morning and soaked them until evening. Then I put them into a crockpot using broth instead of water, added in a few strips of bacon, some fatty ribeye bones leftover from a few weeks ago and let them cook all night. When I make beans like this I tend to make a big batch so that I can freeze the leftovers. Then when I want to make something like this I can just pull out the beans from the freezer and make the recipe. I also have soaked the beans for twenty-four hours and then divided into two cup portions and frozen them so that step it out of the way.

Hummus Style Dip GAPS Friendly

  • 2 cups small white navy beans, cooked
  • 1/3 cup tahini
  • 1/4 cup grapefruit juice
  • 3 large cloves [affiliate link] garlic, crushed
  • 1 Tablespoon olive oil

Place all ingredients into a food processor and whir until smooth. Salt to taste. I prepared some carrot and celery sticks, and cucumber moons and had them with this dip. It was pretty good.

A couple of notes: You could use any kind of citrus, in fact the original recipe called for lemon or lime juice. I only had one grapefruit on hand, so I went with it. Also, I measured the beans cold and they were pretty juicy when they were done cooking. The original recipe called for drained chickpeas. If you choose to drain your beans, you may need to add in some liquid. The texture of this “hummus” was thick but creamy.

As always, let me know if you try it! I thought it had a fairly “hummus” type taste to it.

Recipe: Hummus Style Dip GAPS Friendly
Author: 
 
Ingredients
  • 2 cups small white navy beans, cooked
  • ⅓ cup tahini
  • ¼ cup grapefruit juice
  • 3 large cloves garlic, crushed
  • 1 Tablespoon olive oil
Instructions
  1. Place all ingredients into a food processor and whir until smooth.
  2. Salt to taste.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.