The Perfect Vinaigrette..

In order to help you get more healthy fats in the diet, here’s several recipes;

The first recipe is for mayonnaise, wonderful, creamy real mayonnaise.  A great source of healthy saturated fats, and olive oil.  Unheated olive oil, the only way you should be eating any vegetable oils.  And by the way, real mayonnaise is a beautiful deep yellow color. Love all that Vitamin D!

 Oeufs mayonnaise (hard-boiled eggs and mayonnaise)

Mayonnaise

5 organic egg yolks

1 t. Dijon mustard

2 T. lemon Juice

salt and freshly ground pepper to taste

3/4 cup organic extra virgin olive oil

Put all ingredients in the food processor on the blender except the egg yolks, blend on low. Then drizzle the oil in a slow steady stream into the blender.  Store in the fridge it a airtight container, preferably glass.

Variations;

Roasted Garlic mayo- same recipe as above, but add 4 heads roasted garlic.

Zesty Mayo- same recipe as above, but add a dash of Worcestershire and a dash of Tabasco.

Pesto Mayo- same recipe as above, but add 1 cup of fresh basil, 1 teaspoon garlic.

Cajun Mayo- same recipe as above, but add oregano, cumin, cayenne pepper and smoked paprika.

Asian Mayo- same recipe as above, but add 1/2 cup of cilantro, a few drops of toasted sesame oil, 1/2 teaspoon of ginger and garlic.

Southwestern Mayo- same as above but add lemon zest, lime zest, a dash of smoked paprika and a pinch of cumin.

The Perfect Vinaigrette

Using fresh mayonnaise you can make the best vinaigrette, and it doesn’t separate.

Red wine, white wine, or champagne vinegar can be used in this recipe; however, use only organic oil and vinegar.  

1 tablespoon wine vinegar

1 1/2 teaspoons very finely minced shallot

1/2 teaspoon regular or light mayonnaise

1/2 teaspoon Dijon mustard

1/8 teaspoon table salt

Ground black pepper

3 tablespoons extra-virgin olive oil

Combine vinegar, shallot, mayonnaise, mustard, salt and pepper in small glass bowl.  Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.

Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.