Austin Harris Posted March 4, 2013 Share Posted March 4, 2013 Made a VERY successful batch of olive oil mayo! It was amazing! What are some uses you have found for it? Sauces or dressings? Tonight i combined it with a whole 30 approved Dijon mustard which was pretty good. Link to comment Share on other sites More sharing options...
JJB Posted March 4, 2013 Share Posted March 4, 2013 I use mine for tuna and making salad dressing (Italian recipe dressing in Well Fed). W30-friendly salad dressing is one of the hardest things to find in stores, in my opinion. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted March 4, 2013 Share Posted March 4, 2013 Let's see.. I use it in tuna, thin it with lemon for a salad dressing, drizzle it on asparagus, chicken salad, blt lettuce wraps.. it's just really versatile! Link to comment Share on other sites More sharing options...
EmilyB456 Posted March 4, 2013 Share Posted March 4, 2013 I mix with mustard to put on boiled or Scotch eggs, make Ranch or cumin-chili-lime sauce/dressing, mix into tuna or chicken salads, use instead of sour cream in things like creamy cucumber dill salad...there are so many possibilities, I make a quart at a time! Link to comment Share on other sites More sharing options...
Austin Harris Posted March 4, 2013 Author Share Posted March 4, 2013 Has anyone ever doubled the recipe in the ISWF book? Does that mess up the emulsion process? Link to comment Share on other sites More sharing options...
Moluv Posted March 4, 2013 Share Posted March 4, 2013 Has anyone ever doubled the recipe in the ISWF book? Does that mess up the emulsion process? I use that recipe as my inspiration but don't follow it exactly- like I use whole eggs and the coconut oil that stays liquid when it's cold- and have successfully doubled it that way. However, my blender gets hot from dribbling in the oil SO slowly so I'm just going to make it twice a week if we run out...or eat less. Link to comment Share on other sites More sharing options...
JJB Posted March 4, 2013 Share Posted March 4, 2013 Has anyone ever doubled the recipe in the ISWF book? Does that mess up the emulsion process? There was another thread on this today. I have doubled it and it comes out perfect. Link to comment Share on other sites More sharing options...
Guest Posted March 4, 2013 Share Posted March 4, 2013 I eat this with a spoon and I put it on everything http://www.theclothesmakethegirl.com/2011/02/24/southwestern-cumin-lime-dressing/ Also, I always make a double batch of mayo because I go through it so quickly because of that ^ Link to comment Share on other sites More sharing options...
Austin Harris Posted March 4, 2013 Author Share Posted March 4, 2013 That lime dressing looks awesome! Link to comment Share on other sites More sharing options...
Jtandi Posted March 4, 2013 Share Posted March 4, 2013 I grab a spoonful and a spoonful of dijon mustard, mix, and use it as a dip for my hot dogs. mmmmmmm I love hot dogs. Link to comment Share on other sites More sharing options...
Austin Harris Posted March 4, 2013 Author Share Posted March 4, 2013 I grab a spoonful and a spoonful of dijon mustard, mix, and use it as a dip for my hot dogs. mmmmmmm I love hot dogs. What kind of hotdogs? Link to comment Share on other sites More sharing options...
Jtandi Posted March 5, 2013 Share Posted March 5, 2013 applegate has an all beef hotdog that's compliant - the BEST to have in a pinch! after posting this I ended up making cod for lunch - and grabbed some of my mayo, a little fresh lemon juice, minced garlic, and dried dill...it was AMAZING! super easy sauce... Link to comment Share on other sites More sharing options...
Night_Bear Posted March 6, 2013 Share Posted March 6, 2013 I brush my teeth with it. Mmm...mayo. Link to comment Share on other sites More sharing options...
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