Ancho-chile Lime Mayo has always been my favorite, and 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!)
Cilantro Ancho-Chile Lime Mayo
- 1 Tablespoon fresh cilantro or dried – “coriander”
- 1 Tablespoon dried ancho-chile pepper you can get it by the spices
- Juice from 1/2 an organic lime
- 1/4 to 1/2 cup mayo That's a link to my homemade recipe
- 1 Tablespoon unrefined sweetener or maple 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.
- Surely by now you know about the Weston A. Price website and the Nourishing Traditions cookbook, right?
- Cod liver oil – answers to common questions
- Kelly's popcorn recipe
- Guiness Irish Stew recipe
- Is Fluoride safe?
- Eating healthy on a budget
- MSG dangers, low-fat foods, and other tid-bits
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! 🙂
A good purchased mayo is Hain’s Safflower Mayonnaise – only safflower, no soy oil.
I was answering you and it got very long, so I’ll answer you in a post next week instead!
P.S. If anyone knows the equivalent substitution for using honey versus sugar/spenda/brown sugar it would be helpful.
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.
Mayonnaise with olive oil
(Adapted from Basic Mayonnaise from Donna Hay
Sarah Crowe says
I wouldn’t use olive oil either unless you can afford an expensive brand, or don’t mind cannola oil. Olive Oil is repackaged when it enters the USA and Canada and then sold as Pure Olive Oil.
If you have eating issues, a good resolve to that is make as much as you can at home. Bread, mustard, ketchup, etc etc etc. This way you know what ingredients are going into your food. Also regarding the word “ORGANIC” so many people are using this word in our supermarkets these days to make extra money. It costs more to buy organic, and it may not really be organic at all.
Right Sarah, I wrote about olive oil deceptions here: https://kellythekitchenkop.com/know-your-olive-oil-source-deceptive-labels/