We'll continue to share some fantastic LCHF recipes from Swedish chef Anne Aobadia ( check them all out here).
Here's a great basic recipe for Mayonnaise:
A Very Simple Basic Recipe for Mayonnaise
Your own mayonnaise is guaranteed to be free of additives, cheap and far better than any industrial mayonnaise. It also keeps well, at least 5 days when refrigerated. The ingredients - egg, mustard and a good neutral oil - you're likely to have at home already.
Ingredients
1 egg
1 tablespoon dijon mustard
1 cup (2 dl) good neutral oil
1-2 teaspoons white-wine vinegar or 2 teaspoons lemon juiceInstructions
1. Bring the egg and mustard to room temperature in advance.
2. Mix egg and mustard with a stick blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should set promptly. Continue to mix until all the oil has been added and the mayonnaise has thickened.
3. Add vinegar/lemon juice. Mix some more and season with salt and pepper and perhaps more vinegar or lemon juice.
4. Let the mayonnaise rest in the fridge for a while before serving. The flavor develops further after a-while and the mayonnaise thickens further.
TIP!: Use lemon juice or white wine vinegar if you're going to serve the mayonnaise with seafood. Use red-wine vinegar for roast beef and other cold cuts, but not balsamic vinegar. It's commonly sweetened and colored and will discolor the mayonnaise.
Extra! As a child I was taught by my grandmother that one egg yolk can bind as much as a whole quart (liter) of oil. In other words: if you want to make a bigger batch, just increase the amount of oil to 2, 3 or more cups. But in that case, don't forget to increase the amount of mustard, spices and acid.
1 egg
1. Bring the egg and mustard to room temperature in advance.
