Saturday, December 3, 2011

HomeMade mayo :) (duck) and Rocking Dairy Free Ranch Dressing Two recipes in this POST

Here is My Recipe for Homemade Mayo
* I use Duck eggs or Guinea  Eggs or Goose Eggs :)




JoAnna's Homemade Mayo
2 Duck Large Pasteurized Egg yolk  of Choice *Directions for pasteurization  is on my blog as well!  I use Mascovey Duck eggs they are the size of 3 chicken eggs.
RECIPE FOR THAT HERE how-to-pasturize-eggs

(pasteurize the egg and then use the egg yolk for the mayo and the white for another recipe..)
1 1/2 tsp of fresh Lemon Juice
1/4 Tsp of Dijon Mustard
1 tsp Raw, Unfiltered Apple Cider Vinegar
1/2 tsp salt and more to taste
3/4 cup of canola Oil (or grape seed and even olive oil works)

Combine Egg yolk, the lemon juice , mustard and vinegar and 1/2 tsp of salt in a medium bowl.  Whisk until blended until a golden yellow about 30 seconds ( I used my food processor).

Using 1/4th tsp measure and whisking constantly, add 1/4 cup of oil into the yolk mixture a few drops at at time, all this will take about 4 min. Gradually add remaining 1/2 cup of oil in a slow thin stream, whisking or pulsing if using your Cuisinart food processor with the bottom blade attachment. This should take about 8 min, the mixture should be nice and thick! Cover and Chill. Keep Refrigerated!
It will Keep 2 weeks in the Fridge.
if you stir a tablespoon of whey into your homemade mayonnaise, and leave it out of the fridge for about 7 hours, then refrigerate it, it will last for a couple of months.


***


JoANNA'S ROCK'IN DAIRY FREE RANCH DRESSING
use the recipe above and then add :
1 Tab of dried onion powder
1/2 tsp of Tabasco Sauce or your hot sauce of choice
1 nice bunch of Fresh organic dill chopped
1 nice bunch of fresh organic parsley
salt and pepper to taste
1 tsp dried garlic
1 tsp of Dijon mustard
1 tsp ( optional ) Smoked Paprika
add this to your Mayo IN YOUR food processor and bam u have some Rocking Ranch Dressing !!



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