When I first started getting CSA boxes, I had more than a few “what the heck do I do with this?” moments. If you’ve ever held a piece of kohlrabi without actually knowing it was kohlrabi, you have some idea of what I mean.
Early on in my CSA journey, I invested in two cookbooks which have since become fundamental to my cooking – How to Cook Everything and How to Cook Everything Vegetarian, both by Mark Bittman.
The latter book, HTCEV, works like this: you buy a veggie, open up the book to the page that covers said veggie, and magically have about a gajillion options on what to do with it. The veggies are organized alphabetically, so you can find your gajillion options with haste.
The former, HTCE, does pretty much what the title says. It gives you a recipe for pretty much anything you would want to cook and, as a bonus, it offers about three million and one variations for each recipe provided.
(I embellish. But only a tad.)
A friend asked for cookbook recs on Facebook once and I *might* have said that if my house caught on fire, I would grab the three kids first and the two Bittmans second.
So, the other night, I needed to make some homemade mayo. Store-bought mayo is usually laden with either soy or canola or (blech!) both, so I have gotten into the habit of regularly making my own. I usually rely on Julie and Charles Mayfield’s Paleo Comfort Foods mayo recipe. It has never failed me. But, on this night, Baby A had pulled all my cookbooks off my shelf and as I was putting my HTCE away, I decided to see what my old pal Mark B. had to say about mayonnaise.
I decided to give his simple recipe a whirl, but then I turned the page to see where he suggested using whole anchovies in lieu of some of the oil. A whole food fat subbing for the liquid version in a mayo recipe? That was right up my alley.
But, I decided I would rather play with my sardines and all of their Omega-3, CoQ-10, Vitamin D, calcium goodness than follow Bittman’s recipe to the letter.
The result is a creamy, delicious, mayo that went well with my grassfed burger and caramelized Vidalia onions. I cannot wait to use it in a tuna salad or as a dip for shrimp.
I used one large fish from a package of Wild Planet sardines. If you use another brand with a smaller fish, you may find you need more than one.
Also, slow and steady definitely wins the emulsification race. Do not get impatient with the thin stream of olive oil, or you will have a mess on your hands and no mayo to show for your efforts.
- 1 egg
- ½ tsp. prepared yellow mustard (check label to make sure it is gluten free)
- 1 large sardine, packed in water
- ¼ tsp. sea salt
- 2 TBSP. lemon juice
- 1 cup olive oil (extra virgin will taste stronger, but it is what I used)
- Add egg, mustard, sardine, salt and lemon juice to food processor or high-speed blender.
- Starting with a low-speed to chop the sardine, blend the ingredients together.
- Taste the mixture and add more lemon juice, salt or mustard as needed.
- Gradually turn your speed to medium-high and begin to drizzle the olive oil into the blender.
- In order for the mayo to emulsify, you must go slowly. Start with a few drops and then a very slow stream.
- Continue adding the oil until it is all in the blender.
- Using a Vitamix, I ended with a few seconds on high. It added an extra bit of creaminess to the mayo.
This post appears at Nourishing Joy’s Thank Goodness It’s Monday #22 along with loads of other great posts!