With warmer days just around the corner, we want to make salads as enjoyable as possible. Because most mayonnaise and salad cream contains vinegar, it is not suitable for those on an ‘anti-Candida diet’. However, this doesn’t mean you have to miss out on delicious dressings for salad meals. In fact, we can make this condiment nutritionally rich, rather than ‘a naughty extra’.
So what is the problem with most commercial salad dressings? Let’s have a look at some typical ingredients:
Using quality extra virgin olive oil, lemon juice and free range/organic eggs, a delicious mayonnaise can be made in a few minutes and add creaminess and flavour to lots of meals and recipes. Use the basic recipe for homemade coleslaw, as a Sauce Tartar option for fish, mixed with mashed cooked beans for a hummus alternative, or with flaked mackerel for a fish pate. The options are limitless…
The main ingredient in mayonnaise is of course the oil, and in my recipe I use extra virgin olive oil. Anyone who has tried extra virgin olive oil as a salad dressing will know that it has a full and fruity flavour, that is slightly bitter and peppery. It is the presence of polyphenols – the compounds that contain so many health-supporting properties – that bring this bitterness. In fact the more bitter the flavour, the fresher, and more beneficial the oil.
Blending extra virgin olive oil actually increases the strength of flavour. Whilst this may seem very different to a commercial mayonnaise, when the homemade version is mixed with food, the bitterness becomes less apparent. Indeed, it won’t be long before your taste buds adapt to this richness in flavour, and products made with cheap-grade oils taste rancid and oily, compared to the fruitiness of a quality extra virgin olive oil
There are just three main ingredients in my lemon mayonnaise: extra virgin olive oil, eggs and lemon juice. The full flavour needs no additions unless you want to add variety. I nearly always throw in a clove of garlic, and nothing else, but if the raw garlic is too strong for you leave this and try stirring in half a teaspoon of dried chives when you have finished blending. Most mayonnaise recipes include a pinch of mustard powder, and that is certainly a tasty addition if you have it to hand. I don’t find any seasoning with salt is needed.
I make my mayonnaise in a jar with a stick blender to minimise cleaning, but a blender or food processor will achieve the same results.