All posts by Mira

About Mira

Mira Dessy is The Ingredient Guru. A holistic nutrition professional, author, and a popular public speaker, she knows that it's not just what you eat, but what's in what you eat. She is the author of The Pantry Principle: how to read the label and understand what’s really in their food. Dessy is a Board Certified Holistic Health Practitioner whose mission is to educate and empower consumers. She curates the Lean Clean Green Subscription box, the premier, organic, earth-friendly, healthy, sustainable subscription box which can be found online at https://theingredientguru.memberbox.com

One Word: Brave

by habits, holidays, ,

Have you ever picked a word to guide you for an entire year? Just one word. It’s easy to create goals or to set intentions (I’m not a fan of “resolutions” you can read why here). Those, however, usually encompass more than just one word.  Condensing everything you want for the year ahead into just one word is never an easy task. 

For me it requires a lot of introspection.  Deeply searching for something that really resonates and helps me grow in some way. The first year I did this practice I discovered how amazing it was to have a word to guide you.  I check in regularly with my word and see how things are going. It can be very centering; it’s a wonderful way to help you stay on track.

When I began to think about the word of the year this time, I was astonished to see how many words (and how many years) I have been doing this. Previous words have been:

That’s a lot of words. As I look over the list I find myself smiling as I remember certain challenges in that year or how that particular word really resonated.

The search for meaning

This year the word found me although I didn’t know it at the time. Back in November I was at my friend Doni Langlois’ studio to pick up some ceramics. I saw the lovely heart-rattle (the picture at the top) and felt drawn to it so I purchased it as a gift for myself.

In the middle of December as I began my annual word-search process I kept coming back to this beautiful heart sitting near my desk. I thought I wanted a different word but this heart kept speaking to me. Eventually I realized that the reason I couldn’t find a word was because this year it was sitting right in front of me. 

 

BRAVE

adjective, brav·er, brav·est.

possessing or exhibiting courage or courageous endurance.

making a fine appearance.

noun

a brave person.

a warrior, especially among North American Indian tribes.

verb (used with object), braved, brav·ing.

to meet or face courageously

to defy; challenge; dare.

 

It turns out this word is multipurpose, being a verb, adjective, and a noun. As I think about it I realize that I am setting a big intention out there in the world by choosing this word.  I asking myself to:

  • be brave, to stand up to those things or situations that make me nervous or fearful
  • to dare to speak out with courage where necessary
  • to endure 

I know that although the way doesn’t always seem so clear at the beginning of the year when I pick my word, as the year progresses the word always seems to resonate throughout all aspects of my life.

Join me

What’s your word? What intentions are you setting as we move forth into this shiny, sparkly space of new year?  I’d love for you to join me by choosing your own word. If you want you can even join a word tribe over at OneWord365 and see who else has picked the same word.

What ever lies ahead, my wish for you is one of peace, happiness, and good health.  Be well.

Healthy Tips: Using Up Holiday Leftovers

by additives, health, holidays, ingredients, recipes, ,

Holiday gatherings often mean a bounteous array of food. Starting with turkey or brisket, or ham or whatever your main course is. This is usually accompanied by potatoes, stuffing, vegetables, family favorite recipes, and an almost endless parade of desserts. All of which often means lots of leftovers. How to deal with these leftovers can be a bit challenging at times.

I’ve put together some thoughts on things to remember for the holiday so we can all have a happy, healthy, safe, and delicious day. 

In order to make sure you have the healthiest leftovers possible be sure to start with the healthiest ingredients. You’ll find the recipes in my Holiday Leftover Plan Ebook

  • Making your own cream of whatever soup base (see recipe below) is an excellent substitute for that chemical-laden standby cream of mushroom
  • If your family are biscuit fans make your own instead of the whack-and-bake variety
  • Don’t buy the stuff in the can, it only takes a few minutes to make your own delicious cranberry sauce
  • If you eat gluten avoid the chlorine bleaching and bromates found in many commercial flours by choosing un-brominated and unbleached flours instead
  • Skip the crispy onions which come loaded with GMO ingredients and negative additives. Make delicious caramelized onions as a topping instead
  • Canned gravy usually has MSG, trans fats, sulfites, and caramel color, you can easily make your own
  • Pie fillings often come loaded with GMO ingredients, MSG, plus artificial flavorings and preservatives, making your own is fairly easy.
  • Don’t throw out those bones, use them to make this delicious broth
  • Leftover wine can be frozen into ice cubes and used later. A standard ice cube tray is 1 ounce which is the equivalent of 2 tablespoons
  • Instead of storing each leftover item in its own container make them into Meal Jars using wide mouth pint jars for a quick and easy lunch or dinner

One of the recipes from my ebook: 

However you celebrate, whatever is on your table, whoever you gather with, I wish you a holiday full of joy and gratitude, health, and happiness!

Holiday Recipe: Olive Oil Cranberry Bundt Cake

by baking, recipes, , ,

I love the occasional tartness of cranberries! And every year I look forward to the fresh ones available in the grocery store. 

You might hesitate to try it because of the olive oil, but I assure you that this tastes mellow and not greasy. I received many positive feedback about this recipe and I am so delighted to share it this holiday.

Tinkering with the recipe over the years, this is the final version that I came up with. Enjoy my healthy holiday treat!

Olive Oil Cranberry Bundt Cake

This moist and not too sweet bundt cake is filled with tart cranberries in every bite.
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Ingredients
  

  • 6 egg whites
  • 1 1/2 cups evaporated cane juice crystals
  • 3/4 cup *extra virgin cold-pressed olive oil (see note for the link)
  • 2 cups “GF flour blend (such as King Arthur)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup buttermilk, organic

    If you do not have buttermilk you can make it by combining 1 cup organic whole milk with 1 tablespoon apple cider vinegar and let it sit for 5 minutes to curdle

  • 2 cups chopped fresh cranberries
  • 2 tablespoons orange zest
  • If desired make a simple orange juice glaze: 1 cup evaporated cane juice crystals 1/4 cup orange juice

Instructions
 

  • Preheat oven to 350 degrees F
  • Butter a 9-inch bundt pan and dust with flour; in a bowl, beat the egg whites until stiff
  • Beat in the cane juice crystals until fluffy. Whisk together with orange juice to make the orange glaze.
  • Mix in the olive oil in a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg
  • Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth
  • Fold in the cranberries and orange zest
  • Transfer the mixture to the prepared Bundt pan
  • Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean

Notes

*extra virgin cold-pressed olive oil

Start Your Healthy Holiday Plan!

 

For more healthy holiday/leftover recipes, be sure to get your copy of my Healthy Holiday Recipes and Holiday Leftover Plan ebooks! 

Have a wonderful holiday season!

Pie Crust

The Secret To A Fabulous Pie Crust

by holidays, recipes

It’s the holidays, and that usually means pie season!

That, truth be told, is something I dread.  I’m not very good at making pies. Let me amend that.  I’m pretty good at the filling, as a matter of fact, I make a mean coconut custard, but the crust?  Well, that’s a different story. For years I have struggled, mumbled under my breath, and cursed as I patched together yet another sorry-looking crust.

In the olden days, before I got the gospel of whole food nutrition, I would “cheat” and buy my pie crusts at the grocery store.  That, my friends, is no longer an option.  It’s not the lard that I object to, it’s the BHT, the artificial colors (!), and, more often than not, the partially hydrogenated ingredients (read trans fats).  These do not need to be in a pie crust and most certainly do not need to be in your body.

The secret to a fabulous pie crust!

I know it may sound silly to be so happy about this but believe me, several decades of ugly pies later, I’m amazed at how well this worked out.  I’m so excited about this that I cannot wait to share it with you.  I made an extra batch just to be sure it works and turned it into pie crust cookies.  (Admittedly not high on the healthy item list but a treat nonetheless.)

Apparently, this method was developed by Julia Child. Rolled out between two sheets of wax paper, it does not crumble, fall apart, or need patching.  I’m seriously tempted to write out the recipe and tape it permanently to the side of my Cuisinart, so I always know where it is.

My next experiment will be to see if it works with gluten-free flour.  Since pastry flour is supposed to be low in gluten anyway (we don’t want it rising while the pie is baking), I think this should be a fairly simple translation.  I’ll keep you posted the next time I need to make a pie.

Recipes

pie crust

Julia Child's Cuisinart Pie Crust

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Servings 2 crusts

Ingredients
  

  • 1 3/4 cup of flour or King Arthur's Gluten Free All Purpose flour
  • 1 stick butter, cut up
  • 3 tablespoons vegetable oil (I used walnut, it was delicious)
  • 1 teaspoon salt

Instructions
 

  • Blend flour, butter, oil and salt in cuisinart until crumbly
  • Add 1/4 cup cold water and blend until it forms a ball

Pie Crust Cookies

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Ingredients
  

  • One rolled out pie crust
  • 2-3 tablespoons melted butter
  • Cinnamon sugar to taste (I use 1 teaspoon cinnamon to 7 teaspoons evaporated cane juice crystals)

Instructions
 

  • Preheat oven to 350 F
  • Brush pie crust with melted butter covering thoroughly
  • Dust according to taste with cinnamon sugar
  • Cut either using cookie cutters or into strips
  • If making strips twist them before placing on lightly greased cookie sheet
  • Bake 8-10 minutes until golden brown
  • Let cool completely before eating

braised carrots

Braised Carrots Recipe

by recipes, vegetables
One of our favorite family recipes is braised carrots.  It makes an appearance at all holidays and is a comfort food that we all love, they're delicious anytime.
Everyone knows that carrots are very high in beta-carotene (that's what gives them their lovely orange color).  This is converted to vitamin A in the liver.  The antioxidants in carrots are believed to be very beneficial for cardiovascular health, night vision,  and are thought to help protect the body against certain cancers.   Carrots are also very high in vitamins K and C as well as providing lots of fiber, definitely a good food.
 
We've been making this recipe for so many years that I'm not sure where the original recipe came from; it's been modified over time and this is our version: 
braised carrots

Braised Carrots

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Ingredients
  

  • 6 large carrots, scrubbed, peeled and cut into 2″ chunks
  • 1 large onion, diced
  • 2 T. butter
  • 1/2-3/4 C. water
  • 1 T. vegetarian soup base
  • 1 T. sucanat
  • generous pinch salt
  • 1 T. freshly minced parsley

Instructions
 

  • Sautee the onions in the butter until soft
  • Add the carrots and toss for 1-2 minutes until thoroughly coated
  • Add 1/2 C. water and the soup base
  • Turn heat down to simmer, cover and let sit 10-12 minutes
  • Check to see if more water is needed
  • Let simmer another 5-7 minutes until carrots are done
  • Add sucanat and salt and stir well
  • Sprinkle with parsley and serve

Holiday Recipe: Orange-Cranberry Bone-In Chicken Breasts

by additives, allergies, artificial colors, fruit, recipes, seasons, thanksgiving, winter

Heading into the holiday season, this sweet and savory chicken deserves a spot on your dining table. The bone-in chicken keeps the chicken juicy and brings the flavorful tang from cranberries and zig from orange. 

This bright-tasting healthy dish can be easily made ahead of time to heat up before your wonderful holiday dinner. 

As a nutrition professional, I encourage you to use fresh or frozen cranberries and fresh-squeezed orange juice instead of the canned options, as they may contain nasty ingredients such as: 

  • High fructose corn syrup: Scientists believe that excess fructose consumption may be a key driver of many of today’s most serious diseases. These include obesity, type II diabetes, heart disease, and even cancer.
  • Artificial color: Red 40 is a synthetic color additive or food dye made from petroleum. Studies have found artificial colors to be harmful to health, especially for those with attention-related disorders. 
  • Citric acid: This is not what’s naturally found in citrus fruits; it’s too expensive to produce. And there have been reports of sickness and allergic reactions to the manufactured citric acid.
  • Pectin or gelatin: Cranberries have a high pectin content, making the added gelatin unnecessary. Also, vegans should avoid this as gelatin is derived from the skin, bones, and connective tissues of animals or fish.

Orange-Cranberry Bone-In Chicken Breasts

This juicy and flavorful chicken breast is seared with tart and juicy cranberries and citrusy orange and garnished with some fresh cranberries for a joyful holiday dinner!
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Prep Time 10 minutes
Cook Time 40 minutes

Ingredients
  

  • 2 T. olive oil
  • 2 lbs. bone-in chicken breasts, with skin
  • 1½ tsp fresh sage, chopped
  • 1½ t. fresh thyme leaves
  • Sea salt and black pepper, to taste
  • 1 cup fresh (or frozen) cranberries
  • ¼ cup freshly squeezed orange juice
  • ¼ cup honey, preferably local
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ⅛ tsp ground nutmeg

Instructions
 

  • Place the top oven rack in the center position and preheat the oven to 400°F.
  • Season the chicken with sage and thyme; salt and black pepper, to taste.
  • Add olive oil to an ovenproof skillet over medium heat. Place seasoned chicken skin-side down and cook for approximately 4-5 minutes until it releases easily from the bottom of the pan. Turn the chicken and continue cooking for another 4-5 minutes on the remaining side.
  • While the chicken is browning, add the cranberries, orange juice, honey, cinnamon, ginger, cloves, and nutmeg to a small saucepan. Set to medium heat and bring to a gentle boil. Cook approximately 4-5 minutes or until the cranberries pop open and the sauce thickens slightly.
  • Pour one half of the orange-cranberry sauce over the browned chicken and transfer the skillet into the preheated oven. Roast until the chicken is fully cooked through and the sauce is bubbly for 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 160°F.
  • Remove pan from oven and transfer chicken to a serving platter. Cover loosely and let rest for 5 minutes before serving. Top with remaining orange-cranberry sauce (or serve on the side) and serve with your choice of sides.

Start Your Healthy Holiday Plan!

For more healthy holiday/leftover recipes, be sure to get your copy of my Healthy Holiday Recipes and Holiday Leftover Plan ebooks! 

Have a wonderful holiday season!

10 Ways COVID-19 Has Changed The Way We Purchase, Prepare, And Eat Food

by grocery, habits, health

Starting back near the beginning of 2019, there have been a large number of changes in daily life. One of the biggest is how people function in their kitchens.

According to the International Food Information Council’s (IFIC) 2020 Food & Health Survey, 85% of Americans have changed not only how they obtain and prepare their food, they’ve also modified their mealtime habits. 

Some of these food habit changes are good, healthy choices. Other habits, such as increased snacking, eating when bored, and inconsistent mealtimes, aren’t so great. 

Because we have no idea how long the current situation will last, we don’t know if the differences in shopping and eating habits will be a relatively short-term thing or if they will continue and become a long term trend. 

In this article, I want to focus on positive trends.  The goal here is for you to implement these in your own life. Hopefully you’ll take it one step further and share these items with your family and friends to encourage them to make more positive changes in their own food habits.

1.Healthy snacking- 32% of Americans shared that they are snacking more on fresh produce. Given that you should have 5-7 servings of vegetables a day, snacking can be a good way to get more veggies and less chips or other simple carbs into your diet.

2.Home cooking- 60% of those surveyed claim to be cooking more at home. This is a good way to ensure that everyone is getting whole, real foods and managing serving sizes. This can also be a good opportunity to share healthy recipes with your family.

3.Home baking – Since we started sheltering in place, the demand for flour and yeast rose. Being stuck (and safe) at home has inspired many parents and their children to bake. This is evident on Instagram, as photos of #bananabread and #sourdough starters have become viral with a whopping 5.6 million hashtags combined, as of Nov 21, 2020.

4.Eating together – Up to 41% of people shared that they make communal mealtime a priority now instead of everyone eating individually and/or grabbing meals on the run. It’s also the perfect time to share fun ideas for conversation starters with your loved ones.

5.Decrease in frequency of eating out – More than 80% of US consumers have anxiety about dining in casual and quick-service restaurants. And foot traffic to the quick-service restaurants has continued to decline since the US has declared a national state of emergency.

6.Prioritizing health – Approximately 70% of respondents said they’ve begun to make health and healthy habits a priority since the pandemic started, whether that’s been getting more exercise and sleep and making positive dietary changes.

7.Cooking new family recipes – In an article by New York Post, almost 30% of people mentioned that they have learned how to cook a new family recipe. A further 38 percent of these respondents shared that they’ve been able to enjoy more quality time with their loved ones. 

Recipes are part of a family tradition; being able to share them also shares the connections to the generations that came before us, and the culture that the recipe came from.

8.Eating local –  Consumers, aside from knowing where their food comes from, are also looking for food to support the local community. And this desire has increased by 430% during the pandemic.

9.Growing your own “victory garden” – More Americans are also learning how to grow their own food and plant their own “victory garden.” Even if it’s simply potted herbs on the kitchen counter, a planter with tomatoes, or a fruit tree,  they’re reconnecting with their food at a more basic level.

10.Online shopping for groceries – The online grocery business continues to grow significantly. Estimates are that by 2025, 20% of all grocery dollars will be spent online, with this segment of the market valued at an estimated $100 billion. 

Just as food producers and grocery stores work hard to create marketing that entices consumers to buy from brick and mortar businesses, they’re now working equally as hard to grab their share of this growing sector. 

I continue to learn about the things food producers, advertisers, restaurants, and grocery stores do to manipulate and confuse you so I can help you stay one step ahead.

Take a moment to look at how your family food culture has changed. Hopefully, from meal preparation to time spent eating together, you’re focused more on food as a communal time to reconnect and nourish together.  

As a nutrition professional, I’d love to hear what has changed in your kitchen or your family’s eating habits over the last eight months. I hope you’ll take a moment to share with me. 

[expand title=”Sources”] 

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Non-alcoholic Holiday Eggnog Recipe

by drinks, eggs, holidays

Nothing warms up the holiday spirit quite like a cup of eggnog. With its comforting temperature and warm winter scents like cinnamon, vanilla, and nutmeg, eggnog has been a winter staple.

This Yuletide drink has probably been around for a thousand years. According to TIME, it originated from the early medieval Britain “posset”-- a hot, milky, ale-like drink. 

Its ingredients like, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health, becoming associated with holiday festivities. 

As the Ingredient Guru, I encourage you to make it from scratch instead of consuming the store-bought eggnogs. These are definitely not the “real” thing! One of the most popular grocery store brands contains the following ingredients:

  • Milk, cream - these are not identified as dairy products from cows not treated with rBST - so they probably have this added hormone which is not a good choice for health.  
  • Sugar - let’s face it, eggnog is not a low-calorie food
  • High Fructose Corn Syrup - this sweetener is linked with obesity, diabetes, and negatively affects the liver
  • Egg Yolks - eggs from free-range chickens are best, otherwise, you want at least eggs from chickens that are not raised in battery cages

Side Note: the USDA allows eggnog to be made from as little as 1% egg yolk - not a whole lot of egg in your nog there

  • Fat-Free Milk - see the dairy note above.  And know that fat-free is not a good choice.
  • Guar Gum - food gums can be upsetting to the gut, especially if you consume a lot of them
  • Carrageenan - this is a horrible ingredient which can cause serious gut health issues; it should be removed from the food supply
  • Mono & Diglycerides - these are a form of trans-fats. Trans-fats have been removed from the Generally Recognized As Safe list, but are not banned for use in the food supply. These should be avoided.
  • Red 40, Yellow 5 & 6 - artificial colors are made from a petrochemical base and should be avoided by everyone

If you’re not fond of eggnog, this may be the best time of the year to give it another try. For those that love the luscious taste of classic eggnog, but who are not fond of using raw eggs, this recipe is especially for you.

Non-alcoholic Holiday Eggnog Recipe

I simply want this to be non-alcoholic so everyone in the family can enjoy it. But for adults, you can add some rum, bourbon, or cognac.
Print Recipe Pin Recipe
Prep Time 10 minutes

Ingredients
  

  • 12 eggs
  • 1¼ c. organic sugar
  • 4 c. organic whole milk
  • 2 c. organic evaporated milk
  • 2 c. organic half & half
  • 2 t. vanilla extract
  • 1 t. ground nutmeg
  • Garnish: Cinnamon sticks, Dash nutmeg, Organic whipped cream

Instructions
 

  • Combine eggs and sugar in a bowl and whisk until well-combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
  • In a separate bowl, whisk together the evaporated milk and half and half. Set aside.
  • Turn the heat under the egg mixture to medium-low heat, stirring constantly to prevent the milk from scorching. When the mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
  • Pour the eggnog into an airtight container. Store in the fridge overnight or until thoroughly chilled. Serve in mugs and whipped cream, cinnamon sticks, or dash nutmeg. Enjoy!

Looking for more holiday beverage? Have a look at my Healthy Holiday Recipes 

Note: Get 10% off on my Healthy Holiday Recipes + FREE Holiday Leftover Plan when you buy before the launch on December 18!

Have a healthy holiday season! Cheers!

Non-alcoholic Holiday Eggnog Recipe

by drinks, eggs, holidays

Nothing warms up the holiday spirit quite like a cup of eggnog. With its comforting temperature and warm winter scents like cinnamon, vanilla, and nutmeg, eggnog has been a winter staple.

This Yuletide drink has probably been around for a thousand years. According to TIME, it originated from the early medieval Britain “posset”-- a hot, milky, ale-like drink. 

Its ingredients like, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health, becoming associated with holiday festivities. 

As the Ingredient Guru, I encourage you to make it from scratch instead of consuming the store-bought eggnogs. These are definitely not the “real” thing! One of the most popular grocery store brands contains the following ingredients:

  • Milk, cream - these are not identified as dairy products from cows not treated with rBST - so they probably have this added hormone which is not a good choice for health.  
  • Sugar - let’s face it, eggnog is not a low-calorie food
  • High Fructose Corn Syrup - this sweetener is linked with obesity, diabetes, and negatively affects the liver
  • Egg Yolks - eggs from free-range chickens are best, otherwise, you want at least eggs from chickens that are not raised in battery cages

Side Note: the USDA allows eggnog to be made from as little as 1% egg yolk - not a whole lot of egg in your nog there

  • Fat-Free Milk - see the dairy note above.  And know that fat-free is not a good choice.
  • Guar Gum - food gums can be upsetting to the gut, especially if you consume a lot of them
  • Carrageenan - this is a horrible ingredient which can cause serious gut health issues; it should be removed from the food supply
  • Mono & Diglycerides - these are a form of trans-fats. Trans-fats have been removed from the Generally Recognized As Safe list, but are not banned for use in the food supply. These should be avoided.
  • Red 40, Yellow 5 & 6 - artificial colors are made from a petrochemical base and should be avoided by everyone

If you’re not fond of eggnog, this may be the best time of the year to give it another try. For those that love the luscious taste of classic eggnog, but who are not fond of using raw eggs, this recipe is especially for you.

Non-alcoholic Holiday Eggnog Recipe

I simply want this to be non-alcoholic so everyone in the family can enjoy it. But for adults, you can add some rum, bourbon, or cognac.
Print Recipe Pin Recipe
Prep Time 10 minutes

Ingredients
  

  • 12 eggs
  • 1¼ c. organic sugar
  • 4 c. organic whole milk
  • 2 c. organic evaporated milk
  • 2 c. organic half & half
  • 2 t. vanilla extract
  • 1 t. ground nutmeg
  • Garnish: Cinnamon sticks, Dash nutmeg, Organic whipped cream

Instructions
 

  • Combine eggs and sugar in a bowl and whisk until well-combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
  • In a separate bowl, whisk together the evaporated milk and half and half. Set aside.
  • Turn the heat under the egg mixture to medium-low heat, stirring constantly to prevent the milk from scorching. When the mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
  • Pour the eggnog into an airtight container. Store in the fridge overnight or until thoroughly chilled. Serve in mugs and whipped cream, cinnamon sticks, or dash nutmeg. Enjoy!

Healthy Holiday Recipes

 

Whether it’s Thanksgiving, Christmas, Hannukah, Kwanza, or Solstice, this book has recipes, tips, and tricks to help you have your best holiday season ever.
 
 
Get your ebook

Making Mayonnaise

by eggs, recipes

I began making my own mayonnaise probably about 15 years ago after a visit to my husband’s grandmother, Mamie.  She made her own mayonnaise.  All of it.  I’m not sure she ever bought a jar in her entire life.  During this particular visit, she happened to need mayonnaise while we were there so she assembled all of the ingredients and made it.  I was delighted to see how easy it was.  Homemade mayonnaise is so much creamier and more flavorful than store-bought, my family was hooked.

Homemade Mayonnaise

The recipe that I use is a modified combination of the recipe from Joy of Cooking (page 363 in my 1975 edition if you care to look it up) and the way that Mamie made it.  Quick, easy, and delicious; I make it all the time.
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Ingredients
  

  • 1 egg
  • 3/4 t. dry mustard
  • 1 t. sea salt
  • 1 cup olive oil
  • 3 T. tarragon vinegar Tarragon vinegar is made by putting a bunch of tarragon into a bottle of white wine vinegar and letting it sit "for a while."  If you don't like tarragon, don't use it.  I have also made this recipe with raw apple cider vinegar when I didn't have any tarragon vinegar on hand.

Instructions
 

  • Place the egg, 1/4 C. oil, salt, and mustard into a container. Blend well. I use a stick blender which I think is one of the best kitchen gadgets ever invented.  
  • Drizzle in another 1/4 C. olive oil and blend well again.
  • Add the tarragon vinegar, blend well
  •  Add the remaining 1/2 C. olive oil slowly and blend well a final time

Notes

The end result is a delicious, creamy mayonnaise.  It's a little thin at first but after it sits in the refrigerator it firms up quite a bit and is just fabulous spread on sandwiches, in dressings, or any other way you choose to use mayo.  My particular favorite is for tomato sandwiches.