Wednesday, March 14, 2012

Turmeric and garlic olive oil mayonnaise

Making your own mayonnaise at home is easier than you might think.  The key is patience!  You must let your eggs warm on the counter for about 4 hours first.  Then when you are making the mayo you must, ever so slowly, add your olive oil to the blender.  The devil really is in the details when it comes to this recipe.
I specifically chose turmeric for this recipe for two reasons.  The first was that turmeric adds a very unique flavor and fun yellow color.  The second, and perhaps most important reason, was that turmeric is associated with healing. Scientist believe the healing power of turmeric is due to its anti-inflammatory properties.  It has been correlated with a wide range of health benefits ranging from the immune system to Alzheimer disease.  Many health problems that plague us today boil down to inflammation.  Do yourselves a favor and add this tasty spice to your diets.

-2 free range eggs (room temp)
-1 Tbs apple cider vinegar
-2 cups non-virgin olive oil (virgin will be strong of a taste)
- Granulated garlic powder (to taste)
- Turmeric (to taste)

1. Place vinegar, eggs, and about 1/4 cup olive oil in blender.
2. Cover blender and turn on to lowest setting.
3. Partially remove cover and slowly add the rest of the olive oil. (So the stream almost comes out in drops)
-This step takes patience (around 10 minutes when I do it)
4. Add garlic and turmeric to taste.
5. Place Mayo in fridge to set. (We save old jars)

The mayo expires 5 days past the date on your eggs.  The vinegar kills any bacteria so don't stress about the raw eggs.
I hope you enjoy this mayonnaise!  We use it on lettuce wrapped burgers and salads.

1 comment:

  1. I will have to try this. I think this would be good on grilled chicken.