Category Archives: Condiments

Homemade Mayonnaise

My Favorite Homemade Mayonnaise

 

Homemade MayonnaiseThis is my favorite and most successful mayonnaise recipe. It is based on the recipe I found at Nourished and Nurtured. I followed her recipe almost exactly but I used different oils and omitted the whey.

  1. Place the ingredients into a jar that will hold about 3 cups.
  2. Add the ingredients to the container in the order shown.
  3. Place the business end of your immersion blender into the ingredients down at the bottom of the jar.
  4. Pulse and stop. Pulse and stop. Keep pulsing slowly as you are moving the immersion blender to the top of the jar.
  5. Once the mayonnaise has emulsified you can blend steadily and move the stick blender up and down to continue thickening the mayonnaise.

We love this mayonnaise! My favorite way to use it is in this Chicken Salad.

Here are some suggestions from Viet World Kitchen on how to fix broken mayonnaise:

1. Whisk 1 or 2 egg yolks in a small bowl and set aside. Then, put the broken mayonnaise in another bowl and start whisking it. Now add the egg yolk in a very steady, slow stream. Egg yolk, according to food scientist Shirley Corriher in Cookwise, is a fabulous emulsifier and stabilizer. Hopefully, the yolk will bring the mayonnaise into the thick realm. (Another method suggests 1 egg yolk and a little vinegar, say 1/4 teaspoon, then work that into the broken mayonnaise.)

2. Whisk 1 teaspoon of mustard and 1 teaspoon of the broken mayonnaise together and then, slowly whisk the broken mayonnaise into that mixture.

3. One suggestion for broken mayonnaise that’s NOT pure liquid is this: whisk in 1 teaspoon of hot water at a time.

Recipe: My Favorite Homemade Mayonnaise
Author: 
Recipe type: Condiment
 
Ingredients
  • 2 cups "good" oils (currently the combination I use is: 1 cup avocado oil, ½ cup liquid coconut oil, ½ cup olive oil)
  • 2 whole eggs
  • 1 egg yolk
  • 2 teaspoons Dijon mustard (or regular yellow mustard)
  • 3 T. lemon juice (or apple cider vinegar or lime juice)
  • ½ teaspoon sea salt
  • pinch freshly ground pepper
Instructions
  1. Place the ingredients into a jar that will hold about 3 cups.
  2. Add the ingredients in the order listed.
  3. Place your immersion blender into the ingredients down to the bottom of the jar.
  4. Pulse and stop.
  5. Pulse and stop.
  6. Keep pulsing slowly as you are moving the immersion blender to the top of the jar.
  7. Once the mayonnaise has emulsified you can blend steadily and move the stick blender up and down to continue thickening the mayonnaise.

 
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Pineapple Red Pepper Chutney

Pineapple Red Pepper Chutney

Pineapple Red Pepper Chutney

This recipe served a two-fold purpose as most of my recipes do: 1) use up food that needs to be eaten and 2) satisfy my longing for spicy foods since I can no longer have all of my favorite Mexican foods.

I bought these Tassos® Florina Roasted Red Peppers at Costco because they looked delicious, and if memory serves the ingredient list was all GAPS legal. They come with a tag banded to the lid and apparently I tossed it out, I can't find it. I think the ingredients may have listed citric acid, which we know is usually derived from corn… however, citric acid is on the GAPS legal list. I'm not sure if you could get the same taste without using these peppers, as they were somewhat vinegary in taste. You might be able to duplicate the recipe by roasting red bell peppers, then adding a tablespoon of apple cider vinegar to the cooked product. I ate a few of these peppers alone, but wanted to use them before they got too old. And the pineapple was beautiful and ripe and I didn't want it to go bad either, so I thought they would go good together and here's what I ended up with:

Pineapple Red Pepper Chutney

Heat the butter in the skillet, add the onions [affiliate link]. Cook for a minute or two, then add the red peppers and pineapple. Cook for two minutes, then add the garlic.

Cook on medium heat, stirring constantly for about twenty minutes.

While the chutney was cooking, I cut up chicken breast to saute in butter.

The dish at this point is not spicy… if you so desire and can tolerate it, serve with Louisiana Original Hot Sauce. The only ingredients listed on the product are vinegar, peppers and salt.

As a young person I detested sweet tasting condiments alongside meat, but as I've grown older I've become fond of the taste.

This is a very easy recipe and would probably be good served with pork, too. I was very happy with the way it turned out, and the addition of the Louisiana Original Hot Sauce hit the spot for me and my spicy food cravings.

 

Recipe: Pineapple Red Pepper Chutney
Author: 
Prep time: 
Cook time: 
Total time: 
 
An easy main dish to satisfy those c ravings for hot Mexican food.
Ingredients
  • 6 sweet red peppers, diced
  • 1 cup of fresh pineapple, cubed
  • 1 cup onion, chopped
  • 3 cloves garlic, chopped
  • 3 Tablespoons butter (or your favorite GAPS legal fat)
  • Louisiana Original Hot Sauce, optional
  • 1 pound skinless chicken breast
Instructions
  1. Heat the butter in the skillet, add the onions.
  2. Cook for a minute or two, then add the red peppers and pineapple.
  3. Cook for two minutes, then add the garlic.
  4. Cook on medium heat, stirring constantly for about twenty minutes.
  5. While the chutney was cooking, cut up chicken breast to saute in butter.

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.

Real Homemade Mayonnaise (GAPS legal)

One of the reasons I love having a blog is so I can put my recipes somewhere that I can find them easily.

There are mayonnaise recipes out there all over the place, and mine is based on this one: Homemade Mayonnaise from the Nourishing Gourmet.

This is my YouTube video for making mayonnaise with a stick (immersion) blender.

This site tells you all about the science of making mayonnaise and also gives 13 varieties of mayonnaise you can make simply by adding various flavorings. The Chipotle mayonnaise would be a favorite as would the Garlic mayonnaise.

Homemade Mayonnaise

Here are the ingredients I used today:

I melted the oils together and allowed them to cool to room temperature – that didn't take too long since I heated them just enough to melt the palm and coconut oil.

I put two egg yolks into my stick blender mixing cup, followed by the sea salt, vinegar and lemon juice. I mixed that just for a few seconds with the stick blender.

Then I drizzled just a few drops of the oil into the egg yolk mixture, and hit with the stick blender for a couple of seconds. Then I add more oil. I kept adding just a little bit of oil until the mixture began to emulsify. Once it emulsifies, you can add in bigger amounts of oil at once and it will still emulsify.

NOTE TO SELF (April 28: When making mayonnaise, do not become overly confident once emulsion has occurred and dump 1/2 the oil in. That will ruin the mayonnaise and you will be very dismayed!)

My hubby and I are going on a picnic today! I am baking chicken legs in the oven right now, I'm making faux-tatoe salad (hence the batch of mayonnaise) and I'm going to make some almond flour cupcakes of some kind.

I will try to get a Daily Report completed today or tomorrow.

 

Recipe: Real Mayonnaise
Author: 
Recipe type: Condiment
Prep time: 
Total time: 
 
Ingredients
  • 2 farm fresh egg yolks
  • ¾ cup palm oil (white)
  • 2 Tablespoons olive oil
  • 2 Tablespoons coconut oil
  • 1 teaspoon sea salt
  • 1 Tablespoon Tropical Traditions water coconut vinegar
  • 1 Tablespoon fresh lemon juice
Instructions
  1. Melt the oils together and allow them to cool to room temperature.
  2. Put two egg yolks into a stick blender mixing cup or blender, followed by the sea salt, vinegar and lemon juice.
  3. Mix that just for a few seconds with the stick blender.
  4. Drizzle just a few drops of the oil into the egg yolk mixture, and hit with the stick blender for a couple of seconds.
  5. Then add more oil.
  6. Keep adding just a little bit of oil until the mixture began to emulsify.
  7. Once it emulsifies, you can add in bigger amounts of oil at once and it will still emulsify.

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.

Avocado Mayo Dressing + No Egg Mayo Version

I've been making an olive oil/wine vinegar/garlic salad dressing when we had a salad with dinner. I realized that apple cider vinegar is on the approved list, but wine vinegar is not mentioned. We like apple cider vinegar just fine, so I started to use that. We like Bragg Apple Cider Vinegar. We've been using it for years as a digestive aid.

I've been wanting to make mayonnaise, but we only have cold pressed extra virgin olive oil on hand, and my younger son has tried making mayo with only olive oil and we didn't care for the taste of it.

But inspiration struck while making dinner tonight. Here is a photo of the result:

avocado_mayo

VERSION I (more tangy and better suited for using as salad dressing):

Here is the ingredient list, you must use a one cup glass measurement initially:

VERSION II (less tangy, more suited for spreading on hamburgers, using for dip, etc.)

  • 1/3 cup olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 egg yolk*
  • 1 clove garlic, crushed
  • 1 ripe avocado
  • 1/4 t. sea salt
  • 1/8 t. black pepper

First I poured the oil and vinegar from the measuring cup, into the stick blender mixer cup. It's tall and narrow. Then I added in the egg yolk, the avocado, the crushed garlic, and salt and pepper.

I have never made mayonnaise before, but I've watched videos on how to do it, and also witnessed my son make it.

I put the stick blender down into the mixture, which was only a couple inches tall. I slowly blended with the blender at a tilt, and it started to emulsify! And magically, it turned into a mayonnaise type dressing!

I had my husband try it and he was very impressed, saying if we could eat bread it would make wonderful sandwiches.

I am very excited about making “mayonnaise” and I only used a little bit of olive oil. We used most of the dressing poured over the salad, and I saved a couple tablespoons to use at a later time.

I couldn't really taste the olive oil. The cider vinegar made it taste pretty tangy. I think the next time I will measure the apple cider vinegar and use a bit less, or maybe use fresh squeezed lemon juice. I couldn't really detect the taste of avocado either. I love fresh crushed garlic, and this was quite strong. There are so many variations that I am planning to try!

*This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.

If you try this recipe, be sure to let me know what you think about it!

 

Recipe: Avocado Mayo Dressing + No Egg Mayo
Author: 
Recipe type: Salad Dressing
Prep time: 
Total time: 
 
A salad dressing with a no egg option.
Ingredients
  • ¼ cup olive oil
  • drizzle in apple cider vinegar until the cup measures ⅓
  • 1 egg yolk*
  • 1 clove garlic, crushed
  • 1 ripe avocado
  • ¼ t. sea salt
  • ⅛ t. black pepper
Instructions
  1. Pour the oil and vinegar from the measuring cup, into a blender.
  2. Add in the egg yolk, the avocado, the crushed garlic, and salt and pepper.
  3. Blend and serve.
  4. This works well with a stick blender.
  5. **This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.
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.