Hey Girlies,
What a fun Scope broadcast. Glad you stopped by my kitchen!
Quirky and informative was the tone of today. Hope you enjoyed it as much as I did.
I have posted the recipes for the homemade mayo and the ranch dressing. And as a bonus to you for coming after them I added a great Italian cream sauce that has no cream. Yummy.
Thanks for stopping by and remember to you can watch The Mom Mentor Show replay for 24 hours after the broadcast and then it will be up on my website Periscope Page within a few days after that to share with your friends.
See ya’ll on the Scope!
Hugs,
Mona
The Mom Mentor
The Recipes
The Mom Mentor Basic Homemade Mayo Recipe (Beware you will never go back)
2 large eggs
1 Tablespoon apple cider vinegar (I like Braggs)
1 Tablespoon lemon juice
½ teaspoon sea salt
2 cups avocado oil (grape seed oil or olive oil)
• In a large ball jar put all the ingredients except oil.
• Starts blending with an Immersion mixer (this one handed mixer is my favorite reasonably priced, powerful and pretty. http://amzn.to/1VCJ4Pr) Slowly pour the oil into jar.
• Slowly pour the oil into the jar while blending. The mayo will thicken. No need to blend long.
• Put lid on Ball jar and refrigerate.
• Stays fresh for two week. That’s if it last that long.
I suggest you try to adjust it to your favorite way. For instance, remove lemon juice and add dry mustard. Or if you like it a little sweeter add a drop of honey or stevia.
Texas Ranch Dressing
2 large eggs
2 Tablespoons red wine vinegar
½ tsp. salt
½ tsp. black pepper
½ tsp. onion powder
½ tsp. garlic (fresh or granulated)
½ Tablespoon dried dill
½ Tablespoon cilantro minced small or dried
½ Tablespoon dried parsley
2 tsp. minced garlic
2 cups avocado oil or extra light virgin olive oil or grapeseed oil
• In a large ball jar put all the ingredients except oil.
• Start blending with a Immersion mixer (this one handed mixer is my favorite reasonably priced, powerful and pretty) and slowly pour the oil into jar.
• The mayo will thicken. No need to blend long.
• Put lid on Ball jar and refrigerate.
• Stays fresh for two week. That’s if it last that long.
BONUS
Non-dairy Creamy Italian Sauce
Recipe from Whole30.com
2/3-cup light olive oil
1 egg
2 tsp. red wine vinegar
2 tsp. marjoram
1 tsp. sea salt
1 tsp. black pepper
1 Tbsp ghee
1 small onion that’s about ¾ cup, chopped
2 large cloves of minced garlic
Handful of fresh basil, chopped
2 cups tomato sauce (your favorite)
4 oz. prosciutto, chopped small (about ¼ lb)
1 tsp. arrowroot starch
First, make the cream base. Place the egg, red wine vinegar, oregano, salt, and pepper in a food processor. Pulse to combine. With the lid on, slowly pour the oil, using a spouted measuring cup, through the small holes on the top of the lid, all the while constantly pulsing. Once all of the oil has been added, it’s done! It should be emulsified, like mayonnaise.
When that is done, set a large saucepan on the stove on med-low. Add 1 Tbsp ghee. Chop your onions and add them to the pan to sauté. Sauté a few minutes until translucent. Add garlic and basil to the pan last and sauté 1-2 minutes. Add everything from the saucepan to the blender. Top with 2 cups tomato sauce. Blend until smooth. In the same saucepan, sauté the chopped prosciutto just a few minutes. Add the cream sauce to the prosciutto saucepan. Mix to combine. Add the arrowroot starch, mix to combine. Simmer the sauce for about 5 minutes, stirring to combine it all well. Add sea salt and black pepper to taste, I usually add about 1 tsp. of each.
This last recipe is from Whole30.com