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Home made aioli/mayo
After x amount of time with rice, beans, oatmeal and meats, i had the biggest craving for a burger. But all commercial dressings have some sort of sh*t or bad oil in them, so I made my own. And it turned out awesome. At that moment, it felt like the tastiest burger on the planet.
I thought Id share 🙂
Basically I just omitted the yolk and went with the egg white. The flavoring I did not measure but just went by taste.
One egg white, light olive oil (I took maybe 100ml), salt, a clove of garlic, mustard, salt, a squirt of lemon/lime.
Blend with an imersion blender until smooth and fluffy.
I ate almost all of it in one sitting. The next day I had much energy, mood was on top and I forgot to eat breakfast (which never happens) 😂
Quote from Liz on December 23, 2018, 12:00 amAfter x amount of time with rice, beans, oatmeal and meats, i had the biggest craving for a burger. But all commercial dressings have some sort of sh*t or bad oil in them, so I made my own. And it turned out awesome. At that moment, it felt like the tastiest burger on the planet.
I thought Id share
Basically I just omitted the yolk and went with the egg white. The flavoring I did not measure but just went by taste.
One egg white, light olive oil (I took maybe 100ml), salt, a clove of garlic, mustard, salt, a squirt of lemon/lime.
Blend with an imersion blender until smooth and fluffy.
I ate almost all of it in one sitting. The next day I had much energy, mood was on top and I forgot to eat breakfast (which never happens)
That sounds amazing! I might try it out soon.
I was thinking about making mushroom ketchup. I recently read about a colonial ketchup recipe made with mushrooms instead of tomatoes. Apparently it is English in origin predates tomato ketchup. There’s a commercial version available but it’s only 3% mushroom powder and I’m sure the homemade tastes much better. Plus I always liked making food from historical recipes. It calls for some high A herbs so I was going to leave those out and just use garlic, onions, black pepper and horseradish. If it turns out good I’ll post.
Yes yes please do!! 😀 😀 😀
Never heard of a mushroom ketchup before, that sounds exciting 😁
@Guest Oh that’s so interesting! I was wondering the other day how people in europe cooked before tomatoes, which seem to be in almost everything these days.
@Liz Thanks for the delicious sounding recipe! 🙂 I’d forgotten that egg whites are okay on this diet. 😆 So far, my number one craving has been burgers with caramelized onions and sautéed mushrooms—with mayo they’ll be even better!
I’m making the mushroom ketchup right now! Bella
Quote from the article on mushroom ketchup:
“The first recipe for tomato ketchup was in 1801, but tomato ketchup did not become popular until the mid-19th century. The tomato plant is a member of the deadly nightshade family and many people considered it a deadly poison in the 18thcentury.”
I wonder who, and why, started commersializing tomatoes and ketchup when it was considered a poison 🤔
As puddleduck wrote, how did us europeans eat before tomatoes? Because it is in basically everything! That and cheese/milk products 😂If not tomatoes then heavy with herbs, which is a no-no now :/
Looking forward to the mushroom recipe, yum! And if anyone has any yummie recipe please share 🙂
I adapted the recipe and just used mushrooms, onion, garlic, apple cider vinegar and a little tamari. I will probably experiment with this recipe more in the future but it was pretty good for a first try. It tasted nice on rice and steak. It turned out very thin so maybe corn starch or arrow root would be a nice addition if a thicker sauce is desired. I'm looking forward to trying it out with horseradish next time. (I hope horseradish is low A but will have to check). I've noticed there are other recipes for mushroom ketchup online. It seems like the spices are where A/carotene could be an issue.
Thanks for sharing Bella 🙂
I might try with allspice and cloves... despite both having vit A they are not shock full: allspice same as black pepper around 500 iu/100g and cloves 160 iu/100g. The recipe does not call for much and I might use a few dashes only for a small batch which is barely nothing .. 🤔
Bay leaves will be left out though as it lands on 6000+ iu/100g even though they weigh practically nothing each. Not too keen on them anyway 😁
Will try this weekend on hamburgers 🤤
That sounds good Liz. I didn’t know the A content of black pepper or the others. I just assumed they were probably high. I rarely use black pepper it but that’s still good to know! I’ve been feeling hesitant to delve into herbs and spices much after the herbal tea I was drinking for a bit didn’t seem to work out for me.
Maybe we should start a recipe thread? It would be great to get ideas from everyone. 🙂