Condiments

HOMEMADE MAYONNAISE

Hellman’s Mayonnaise disloses that their “real” mayonnaise contains the following ingerdients: soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium disodium EDTA (use to protect quality), natural flavors, gluten-free.   And, a 30-oz. jar can cost from $7.49-9.99.  According to FDA, mayonnaise should not contain sugar.  Miracle Whip from Kraft, on the other hand,  contains the following:  water, soybean oil, vinegar, HFCS (high fructorse corn syrup), sugar, modified corn starch, and dried eggs.  It can cost $6.69 for a 30-oz. jar.  As a processed “food,” it can last for a long time; and its nutritional value in question.separate-egg-yolks-for-baby-food

If freshness is important and organic is important, make your own to last about four days.  The following simple recipe yields about 3/4 cup.  Gather together the ingredients; they should be at room temperature so that the ingredients emulsify.

  • 1 large egg yolk at room temperature
  • 1 1/2 teaspoons fresh lemon juoice
  • 1 teaspone white wine vinegar
  • 1/4 teasppon Dijon mustard
  • 1/2 teaspoon sea salt plus more to taste
  • 3/4 cup grapeseed, extra virgin olive oil, or sunflower oil, divided per instruction
  1. Combine eg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl.
  2. Wish combination until blended and bright yellow, about 30 seconds.
  3. Using 1/4 teaspoon measure and whisking constantl, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes.
  4. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes. The mayonnaise will be lighter in color.
  5. Cover and chill.

Another recipe is as follows:

  • 4 egg yolks at room temperature
  • 1 T lemon juice or apple cider vinegar
  • 1 t regular or Dijon mustanrd (or 1/2 t dried mustard)
  • Salt and pepper to taste
  • 2/3 cup olive oil
  • 2/3 cup coconut oil (warm) or other healthy oil
  1. Put egg yolks into blendr or bowl and blend/whisk until smooth.
  2. Add lemon juice or vinegar, mustard and splaces.  Blend until mixed.
  3. Slowly add olive oil, one drop at a time until it starts to emulsify.  while blending or whisking at low speed, starting with olive oil.  Then keep slowly adding other oil until all oil is incorporated.
  4. Store in refridgerator up to 1 week.

 

HOMEMADE KETCHUP

10208493123749007230Most store-bought ketchup are packed with GMO tomatoes and HFCS (High Fructose Corn Syrup),  ingredients that are not condusive to healthy eating.

  • 3  jars of organic Tomato Paste
  • ½ cup white vinegar or apple cider vinegar (this will leave a faint apple taste)
  • 1 teaspoon garlic powder or paste
  • 1 tablespoon onion powder
  • 2 tablespoons honey or cane sugar, or about ½ tsp stevia powder/tincture (or more to taste)
  • 2 tablespoons molasses
  • 1 teaspoon Himalayan or sea salt
  • 1 teaspoon dried mustard powder
  • To taste, a pinch of cinnamon, cloves, all-spice, cayenne
  • 1 cup of water
  • Optional: 1 teaspoon powdered chia seeds (powder in food processor or blender) for thickness
Instructions
  1. Put the ingredients in a blender or food processor and blend well. Put in fridge to let flavors meld overnight or at least two hours.
  2. Use as you would the LESS-FAVORED, regular GMO/high- fructose-corn-syrup etchup.

 

HERBS DE PROVENCEherbes de provence

a mixture of dried herbs typical of Provence, France, it is a descriptive term that referred to herbs typical of Provence.  But, in the 1970s, commercial blends started to be sold under this name. Such mixtures typically contain savory, marjoram, rosemary, thyme, oregano and, for the American market, lavender leaves, and other herbs, though lavender was not used in traditional southern French cooking.  The term is not a Protected Geographical Status.  Therefore, there is no guarantee that Herbes de Provence in fact come from Provence; indeed, the vast majority of these blends come from central and eastern Europe, North Africa, and China.

You can make your own Herbes de Provence to flavor grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.

Gather your herbs–

  • 2 T dried rosemary
  • 1 T fennel seed

Grind these in a spice grinder and then transfer to a mixing bowl where you will add the following:

  • 2 T dried savory
  • 2 T dried thyme
  • 2 T dired basil
  • 2 T dried marjoram
  • 2 T dried lavender flowers
  • 2 T dried Italian parsley
  • 1 T dried oregano
  • 1 T dried tarragon
  • 1 t bay leaf powder

Sir the herbs and store in an air-tight container between uses.

 

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From a Yellow Canary of the 21st century, living in our disabling biosphere

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