The Primal Blueprint Cookbook (39 page)

Homemade mayonnaise from the Primal Kitchen is a great way to avoid the high omega-6 oils found in all commercially prepared mayonnaise products. Plus the fresh taste is far superior to store-bought mayonnaise. With a little practice you’ll fine homemade mayonnaise to be quick and easy to make.

Mayonnaise variations are plentiful, so experiment to find your favorite version. Change the vinegar or use lemon juice for a bright citrus note. You can also substitute macadamia, hazelnut, walnut, or avocado oils for some or all of the olive oil for flavor variations. Embellishments are as easy as adding garlic, herbs or more paprika.

Because homemade mayo does use raw eggs, be sure to keep the mayonnaise well-chilled, covered tightly, and used up within about a week.

INSTRUCTIONS:

Place egg, vinegar, paprika, and salt in the container you will whisk it in. If you’re using a hand-held or “stick” immersion blender, make sure the container is tall enough to prevent splattering yet wide enough to accommodate the immersion blender. Drizzle the oil in while blending. If using a hand-held whisk, a glass or stainless steel bowl works best.

Measure 1 cup oil into separate container, ideally with a good pouring lip.

Whisk or blend the egg mixture for 10 seconds. While continuing to whisk, begin to slowly drizzle oil into the container in a very thin, steady stream, no thicker than pencil lead. When about half the oil is mixed in, the mayonnaise will start to thicken and take shape. Continue blending and drizzling until the oil is gone, or until no more oil will disappear into the emulsion. Season to taste with more salt, if necessary.

If the emulsion should separate, add 1 teaspoon water or vinegar and whisk again briefly.

If you are sourcing eggs from the supermarket and are worried about salmonella contamination for your homemade mayonnaise or other recipes using raw yolks, you can “pasteurize” the yolks first (you can also look for already pasteurized eggs at the supermarket).

The following process is a bit tedious, but will gently heat the yolks to reduce the chance of survival of any salmonella pathogens, yet preserve the yolk’s delicate nutrients and silk texture.

Use very fresh eggs, as older eggs have more delicate yolk membranes and may break easier. Also, work gently and carefully to avoid breakage.

INSTRUCTIONS:

Create a double-broiler by filling one pot with several inches of water and bringing it to a simmer. Next, set a smaller pot or a bowl inside the first pot, ideally not touching the simmering water below. The indirect heat from the simmering water will heat, but not cook, the yolks.

Gently place two egg yolks in the pot or bowl on top of the simmering water with a few tablespoons of cool water. Slowly heat the water and the yolks. The pasteurization temperature range is 125–136°F so check the temperature of the water frequently with a thermometer (but don’t poke the yolk!). Be precise and patient, as the yolks will cook and harden if the temperature rises too high.

When the temperature reaches 131°F, turn off the heat and move the pan from the burner. Let the yolks sit in the warm water for 5 minutes, at which point they will be pasteurized. Gently add a bit of cool water to the warm water, then scoop up the yolks in your hands, draining off excess water. Be gentle to avoid breakage or you’ll have to repeat the process. Use pasteurized yolks immediately in mayonnaise or other recipes that call for raw egg.

Kids and adults alike love the cool, creamy flavor of Ranch Dressing on salads and for dipping, but the bottled and dry packet varieties invariably contain unhealthy vegetable oils and a myriad of ingredients that make sense only to a food lab chemist. Make your own real Ranch version in minutes and enjoy Ranch Dressing without worries.

INSTRUCTIONS:

In a small mixing bowl, combine all ingredients with a whisk or in a blender. Store in a tightly covered bottle or jar in the refrigerator.

Seeking new ways to use fish roe (eggs), we came up with this colorful salad dressing that features tiny red dots of crunchy tobiko (flying fish roe) that goes perfectly with bright green baby lettuce and cherry tomato salad. The dressing isn’t limited to salads either; it would be very appropriate as a garnish for vegetables and fish, too.

Tobiko fish eggs are much less expensive than endangered species of caviar, and are often used lavishly in sushi. Usually tobiko is stocked at affordable prices in the fresh seafood/sushi section of Asian supermarkets. You may also find small glass jars in the gourmet cooler cases of well-stocked conventional supermarkets, but expect to pay more for a smaller container. The colorful, nutritious crunch adds a dash of flavor and flair to everyday foods and will keep for a week in the refrigerator after opening.