Monday, June 29, 2015


It isn't terribly difficult to make your own mayonnaise but it does require some patience as you can not dump everything in all at once. I made this recipe today for the egg salad that I made for lunch.

recipe is from
Makes about 8 oz.


  • 1-1/4 c. of light olive oil, divided
  • 1 egg (room temp.)
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/2 to 1 lemon, juiced (room temp.)

Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
While the food processor or blender is running (or while mixing in a bowl with a stick blender),  slowly drizzle in the remaining cup of olive oil.
After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

1) All ingredients must be room temperature. You can bring an egg to room temp. by placing it in a cup of warm water.

2) You can use other types of oil but your results will vary. I used both EVOO and canola oil.

Dressings and other variations made with mayo:

Lemony-Chive Mayo
Delicious drizzled over salmon or roasted vegetables. From Stupid Easy Paleo.

½ cup olive oil mayo • 2 tablespoons chopped chives  • zest of 1 lemon • black pepper

Put ½ cup of the mayo into a bowl. Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl. Add the chopped chives. Stir thoroughly to combine. Add cracked black pepper to taste (optional).

Basil Garlic Mayo
Top steak, chicken, or fish, or toss with roasted sweet potatoes. Inspired by

1 cup finely chopped fresh basil • 1 garlic clove, minced • 1/4 teaspoon salt  •1/8 teaspoon cayenne • 3/4 cup Olive Oil Mayo

Place all ingredients in a bowl and mix until blended. Store covered in the refrigerator.

Ranch Dressing
You’ll never miss the buttermilk; makes about ½ cup. From Well Fed: Paleo Recipes for People Who Love to Eat.

1 clove garlic, minced • ¼ teaspoon paprika • ¼ cup fresh parsley leaves, minced • 1 tablespoon dried chives • ½ cup Olive Oil Mayo • 1 teaspoon lemon juice • salt and black pepper

In a small bowl, mix the garlic, paprika, parsley, chives, and mayo with a fork. Drizzle in the lemon juice while continuing to mix, then taste and season with salt and pepper. If your dressing is too thick, add either lemon juice or water — ¼ teaspoon at a time — until it’s the right consistency.

Caesar Dressing
Great on heartier salads; makes about ½ cup. Inspired by Primal Palate.

1 clove garlic, minced • 1 lemon, juiced • 1 teaspoon black pepper • ½ tube anchovy paste (about 1 ounce) • ½ cup Olive Oil Mayo • 1 tablespoon Dijon or spicy brown mustard* • salt and black pepper

Place all ingredients in a bowl and mix until blended. Store covered in the refrigerator. *If you are on the Whole30, read your mustard labels! Many Dijons contain white wine, which rules them out for the program.

Tartar Sauce
Makes everyday fish taste special; makes about ½ cup. From It Starts With Food.

½ cup Olive Oil Mayo • 1 Tablespoon minced cornichons or dill pickle • 2 Tablespoon fresh parsley leaves, minced • 2 teaspoon minced capers • 2 teaspoon minced chives (fresh) • ½ Tablespoon lemon juice • 1 teaspoon pickle juice • salt and ground black pepper

Place all ingredients in a bowl and mix with a spatula until blended. Allow the flavors to meld for 30 minutes before serv-ing. Store covered in the refrigerator.

Creamy Italian Dressing
Makes enough for two side salads or one entree-sized salad. From The Clothes Make The Girl.

2 tablespoons homemade mayo  • 1 tablespoon vinegar: balsamic, wine, or cider (I like pomegranate balsamic!) • 1 clove garlic, crushed • 1/8 teaspoon Italian herb blend (or pick one: dried oregano, rosemary, or basil) • salt and pepper, to taste

Crush the dried herbs with your fingers, then add to mayo, along with garlic. Blend well with a fork. Mix in the vinegar, then taste and season with salt and pepper. If your dressing is too thick, add either vinegar or water – a ¼ teaspoon at a time – until it’s the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with your salad ingredients.

Tonnato Sauce
The perfect veggie dip, or great on chicken breasts. From Nom Nom Paleo.

1 (7-ounce) can tuna packed in olive oil or water, drained  • 5 anchovies packed in olive oil, drained • 2 tablespoons capers, drained  • 3 tablespoons lemon juice  • ½ cup extra virgin olive oil  • ½ cup homemade mayonnaise  • Kosher salt  • Freshly ground black pepper

Dump all the ingredients in a blender and blitz until smooth and creamy. Done.

Wednesday, June 10, 2015

Napoleon's Tater Tots

If you are a Napoleon Dynamite fan like me then you know that Napoleon loves tater tots. Napoleon would swoon over these homemade tater tots!

Napoleon's Tater Tots
Serves 2 
Recipe adapted from: Homemade Tater Tots recipe from Andie at

4 medium red potatoes, peeled, shredded, and dried
1/2 c. all purpose flour
 2 tsp. salt, plus more for serving
1 tsp. black pepper
1/2 c. canola oil

1. Peel potatoes, shred potatoes using a food processor.
2. Drain all excess liquid from potatoes by pressing them in a large mesh strainer.
3.Mix the potatoes with the flour, salt, and pepper. Form into 1” logs.
4. Heat oil in a large pot(I used a large non-stick wok pan) until it is so hot that it sizzles when you put a tiny bit of potato in it. Add tots (6 at a time) and turn over once golden brown and fry until both sides are golden brown.
5. Serve hot, sprinkled with salt, and with plenty of ketchup.

Note: Use a large spoon and fork to turn tots and a slotted metal spoon to remove the tots from the oil once done. Drain excess oil from tots by placing on a plate lined with a paper towel.