I made up this recipe after having something similar in a restaurant. It is so good I could eat it plain, but I try to exercise some self-control!
Use organic ingredients whenever possible:
- 1 T. fresh cilantro (or dried – “coriander”)
- 1 T. dried ancho-chile peppers (you can get it by the spices)
- Juice from 1/2 a lime
- 1/4 to 1/2 c. mayo
- 1 T. Agave Nectar (I found it here cheaper than my buying club, and with free shipping if you spend over $25.) ***Note added later: you may not want to use this product now – read the comments from Anna in the post, “My Dark Secrets“. She has researched Agave Nectar extensively and shared some interesting information. She recommends organic evaporated cane sugar as a sweetener, or grade B maple syrup, but only in very small quantities.
Mix well and serve on sandwiches or as a dip for chicken or veggies or whatever. As a dip you may need to make a bigger quantity than when using it on a sandwich.
You can play around with all the ingredients and add more or less to taste, this is only approximate because I don’t measure as I make it, I just pour in a little of each and see how it tastes.
This recipe and ingredients are in accordance with the principles taught by the Weston A. Price foundation, which can be found at the Weston A. Price website, or in the Nourishing Traditions cookbook.
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{ 5 comments… read them below or add one }
Jen 04.01.09 at 11:14 pm
As I’ve posted earlier I’m currently weeding through lots and lots of information, and coming up with things I need to find healthy substitutes for. Condiments in general seem to be a big challenge.
One of the things I’ve been looking at is Mayonnaise. I didn’t buy anything I’ve seen at the organic stores because they had soybean oil (ugh), soy lechitin (ugh ugh), or other oils that weren’t good. However, I have found several recipes to “Make Your Own”. There are lots of variations, and I was wondering if anyone had tried any of them? Is it something similar to the recipe I’ve listed below? My big problem is that I haven’t been brave enough to try it yet for one main reason……it uses raw egg, as do all of the “make your own mayo” recipes that I found. Every since raw eggs became taboo I have concerns especially since I’ll be feeding it to a 7 and 8 year old. Again, the one I listed below looked to meet my needs the most minus the use of raw egg.
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http://80breakfasts.blogspot.com/2007/03/homemade-mayonnaise-with-olive-oil.html
Mayonnaise with olive oil
(Adapted from Basic Mayonnaise from Donna Hay’s Modern Classics Book I)
• 1 egg
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• Sea salt and freshly cracked black pepper
• 1 cup extra virgin olive oil
- In a blender or food processor, process the egg, lemon juice, mustard, salt and pepper until well combined.
- While the motor is running, pour the oil in a slow, thin, steady stream and process until the mixture is thick and creamy (with the emulsifying disc it came together very quickly…not bad at all for its first time out). hint: best adding the oil 1/4 tsp at a time
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So, anybody have a good argument for why raw egg is not a problem? Another problem is what to store it in? My last problem is how long does it keep?
Also looking for a good ranch recipe.
Also a good ketchup recipe that’s easy to make. I’ve seen a few but I they all seem to use sugar/splenda/brown sugar instead of something like honey.
Any suggestions/input would be greatly appreciated!
[Reply]
Jen 04.01.09 at 11:16 pm
P.S. If anyone knows the equivalent substitution for using honey versus sugar/spenda/brown sugar it would be helpful.
[Reply]
Kelly 04.03.09 at 11:21 pm
Hi Jen,
I was answering you and it got very long, so I’ll answer you in a post next week instead!
Kelly
[Reply]
Carey 07.04.09 at 4:36 pm
A good purchased mayo is Hain’s Safflower Mayonnaise – only safflower, no soy oil.
[Reply]
Kelly 07.05.09 at 6:31 pm
Hi Carey,
I’m not a fan of safflower either, but your comment reminded me to update this post with a link to my super easy homemade mayo that I finally perfected!
Kelly
[Reply]