Mayo, Tartar Sauce, Ranch Dressing, Coleslaw

  Blog, Food Blog   0   

It turns out Nils is pretty dialed with the condiments and it seems to open up a lot of food options for him (tuna salad!).

Here are his instructions:

“I did a double batch today but I’ll give you the recipe for a regular batch. I got this recipe from Melissa Joulwan’s awesome cookbook called “Well Fed”. It is the best cookbook we have, paleo or otherwise. Don’t get Devon started on the Citrus Carnitas recipe. She loves it and that is high praise from a reformed vegetarian who didn’t eat pork when I met her.

* 1 large egg
* 2 tablespoons of lemon juice
* 1/4 cup plus 1 cup of Extra Light Olive Oil (NOT Extra Virgin or even Virgin. Tastes like crap otherwise)
* 1/2 teaspoon dry mustard powder
* 1/2 teaspoon salt

Put the egg and lemon juice in a blender and let it sit for an hour to come to room temperature. Important! Doesn’t seem to work if the egg is cold. After the hour, add the 1/4 cup of oil, mustard powder and salt in and blend on medium to combine. Now the tough part, with the blender running, very slowly drizzle the oil in. Keep drizzling slowly, It will take a couple of minutes of slowly adding it and the mixture will start to emulsify and thicken. I don’t usually wind up adding all the oil, just most of it. Store in the fridge where it will thicken even more.

I make a batch most weekends and then we use it as a base to make tartar sauce, ranch dressing, coleslaw, tuna salad, etc

* To make tartar sauce, I chop up dill pickles, dice some white onion and mix it all through some mayo with a little lemon juice.

* To make ranch dressing, start with mayo, add a finely chopped garlic clove, dried chives and parsley and salt and pepper.

* To make coleslaw, mayo again, mixed in with a little grainy dijon mustard, a little lemon juice and some salt and pepper to taste.

Like most sauces, they all seem to taste better the next day after a night in the fridge.