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| Homemade Cultured (fermented) Condiments |
I was wanting to make egg salad (recipe under eggs label - thee best!) and realized I needed more mayo. I make mayo. I'll keep some store-bought around ... for some people ... but I prefer homemade.
Since reading Sally Fallon's Nourishing Traditions (have I read it all? has anyone read it all? what a resource!!!!!!!) I started making my own ketchup and mayo. I'd been making my own mayo occasionally, and mustard for years, but now culture it. By letting them ferment a bit with the addition of liquid whey (draining the liquid from my homemade yogurt or dairy kefir) their nutrients are boosted with more enzymes and vitamins (and dare I say 'organisms'? - like probiotic) and it helps preserve them for a long time.
Have all the ingredients at room temp.
3 egg yolks or 1 whole egg and 1 yolk
Definitely use washed organic eggs, or better yet, pastured eggs.
I use my own chickens eggs which are fed organic non-GMO grains.
1 tsp dijon mustard (my homemade!)
1 1/2 Tb raw apple cider vinegar or lemon juice
1 Tb whey (not powdered)
1/2 tsp sea salt
1 cup extra virgin olive oil
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| Making mayo in a food processor |
I love the flavor of extra virgin olive oil. If you don't, experiment with other oils. You can find all kinds of suggestions online. Unless you buy organic mayo, you are getting GMO soybean oil, etc.
For ketchup I use tomato paste and the vinegar and whey and spicing. There's lots of recipes out there. I use Sally's. And same goes for mustard. For years I've been using a mixture of dark brown and light golden mustard seeds.
Homemade mustard is fabulous. I'll often take it to gatherings, along with some cheese and homemade sourdough crackers (I've got cracker recipes posted).
I like mixing some mayo and ketchup together, equal proportions, for a quick kind of Thousand Island salad dressing.
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