So it occurred to me this evening that it must be really easy to make my own – and I was totally right. My Ayurvedic consultant has recommended lots of warm, sweet, cosy foods, and lots of Ghee, to help keep my Vata Dosha under control – I’ll write about this soon in a different post – so I was delighted to find a recipe for Ghee Mayo on Mark Sisson’s excellent Paleo site. The Mayo will certainly help add the cosy comfort factor to my food.
Here’s Mark’s recipe:
I changed the recipe a little to suit my taste: I used Organic Rapeseed Oil, as I find Olive oil too strong a taste for Mayo. I also used half a teaspoon of Mustard instead of a quarter, and a little more than a tablespoon of Lemon Juice.
I also found a single tablespoon of Ghee to be plenty, and quite overpowering, taste-wise; I think I actually preferred the Mayo before I added the Ghee, but I’ve got to keep the Vata in mind!
Here are Mark’s instructions:
In a food processor, blend the yolks, lemon juice, mustard and salt for a few seconds until combined. With the food processor running, gradually add oil in a slow steady stream until the mixture begins to thicken, at least 30 seconds.
When the mixture has thickened into mayonnaise, scrape it out of the food processor into a bowl and stir in ghee, one tablespoon at a time, tasting as you go until desired flavor is reached.
One word of warning here: Keep an eye out for when the mayo thickens in the food processor, and stop pretty much straight away – if you carry on running it in a hope to get it even thicker, you’ll find it actually does the opposite; ours turned into a very runny liquid the first time we made it, and we had to throw it away and start again!
After making the second batch, I set to work mixing up a delicious Tuna-Mayo mix, which I’m really happy with. I’m going to get a little more into making my own things from scratch I think, as part of my healing mission to find more wholesome fun in everything. With the interesting puzzle of my diet combinations, it’ll be a fun challenge.