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! (It’s great on burgers!)
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 or other natural sugar (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 Agave 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. Also read why Sally Fallon calls it High fructose Agave Syrup.
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.
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{ 5 comments… read them below or add one }
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
P.S. If anyone knows the equivalent substitution for using honey versus sugar/spenda/brown sugar it would be helpful.
Hi Jen,
I was answering you and it got very long, so I’ll answer you in a post next week instead!
Kelly
A good purchased mayo is Hain’s Safflower Mayonnaise – only safflower, no soy oil.
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