Re: Organic Curry and Gravy sauces?/Cooked Eggs for Mayo?

[Guest guest]

I find making mayo with raw free range eggs tastes much better than the

cooked recipe I tried. It's really easy to make. The most important

thing is to make sure that you add the oil very very slowly. Here's

the recipe I use:

Ingredients:

1 Jumbo Egg

2 Tablespoons fresh lemon juice (I've actually substituted my Kombucha

vinegar here and it's fine)

1 1/2 teaspoons dry mustard

1 to 1 1/4 cups Extra Virgin Olive Oil (I use 1/2 olive oil and 1/2

coconut oil)

Salt and pepper to taste

1 tablespoon honey (optional or use a tiny bit of Stevia)

Instructions:

1. Put all ingredients EXCEPT oil into blender and blend until well

mixed.

2. While blender is running (on high speed) pour in your oil in a fine

stream very very slowly. It should take at least a minute. As the

mayo thickens the sound of the motor will change. That will be your

clue you've added enough oil. I warm the coconut oil in a pan of hot

water to liquify it first.

3. Refrigerate and use within a week to 10 days.

If you are really worried about using raw eggs, here's an easy recipe

using cooked.

Ingredients:

2 egg yolks

2 tablespoons lemon juice

2 tablespoons water

1 teaspoon dry mustard

salt and pepper to taste

1 cup extra virgin olive oil

Instructions:

1. In small saucepan stir together egg yolks, lemon juice, water,

mustard, salt and pepper until well mixed.

2. Over very LOW heat, cook, stirring constantly until mixture bubbles

in a few spots. REMOVE FROM HEAT and let stand 4 to 5 minutes.

3. Pour this mixture into blender. Mix on high. While blender is

running, slowly pour oil in very slowly in fine stream over at least a

minute. Continue blending until thick and smooth. After oil is in,

you may want to stop and scrape down sides of blender a few times.

Good luck if you try these

Patty