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Recipe: Tartar sauce
View the autosave Tartar sauce is a classic mayonnaise-based sauce often paired with fish and seafood. Other great uses include as a condiment for hot chips, sandwiches and wraps. You can also loosen leftover tartar sauce with vinegar and a drizzle of oil to use as salad dressing. The basis of a great tartar sauce is a great mayonnaise. I recommend using homemade mayonnaise, it’s easy and you won’t get any undesired ingredients. There is a bit of disagreement regarding the spelling (and origin) of the sauce’s name. I prefer to spell it tartar to differentiate it from beef tartare.
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Product review: Bondi Heat chilli oils
Bondi heat chilli oils are the perfect condiment for those who like a little (or a lot of) spice in their life. They are more versatile than what you may think. Bondi Heat chilli oils You may know Asian-style chilli oils which are delicious but sadly usually produced using poor quality oils and added sugar at the very least. They may also contain additives such as colours for that menacing bright red look. Bondi Heat, on the other hand, uses cold pressed extra virgin olive oil with no sugar or additives. The current line has 3 flavours: Carolina Reaper (hot), Peri Peri (medium) and Chipotle (mild) and comes in hip…
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Recipe: Walnut oil mayonnaise
Walnut oil mayonnaise has become a regular condiment in my household. We use it in salads, in lieu of hollandaise for eggs Benedict and we dip the occasional hot chips in it. I like to use cold pressed walnut oil because it has a neutral flavour and a great nutrition profile (poly- and monounsaturated fats). The fact that it’s cold pressed means that these delicate fatty acids are minimally broken down. Warning! This is an immersion blender (a.k.a. stick blender) recipe. If you don’t have one, be warned this technique won’t necessarily work in a regular blender. Below is a list of recipes where you can use this homemade walnut…
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Product review: Undivided Food Co Good Fat Mayo
I used to make mayonnaise because I couldn’t find commercial products with no added undesired ingredients (see my rant here). Luckily the Australian company Undivided Food Cooffers Good Fat Mayo. Good Fat Mayo ingredients This mayonnaise is made with certified 100% olive oil from Spain (60%), Australian free range whole eggs (21%), Australian extra virgin olive oil (9%), apple cider vinegar, fresh lemon juice, mustard powder Olsson’s 100% sea salt and rosemary extract. Nutrition Mayonnaise is mayonnaise. It’s mainly fat. It is a condiment that should be used sparingly, especially if you need to watch your energy or fat intake according to your goals. Having said that, olive oil seems…
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Product review: Primal Kitchen chipotle lime mayo
It’s been a few weeks since I opened my jar of Primal Kitchen mayo and I’m happy to report that its texture and flavour remain untouched. This is why I decided to try Primal Kitchen chipotle lime mayo. What is in Primal Kitchen chipotle lime mayo? Just like the original version, try the chipotle lime mayo is all natural, sugar/soy/canola/dairy/gluten/grain-free, etc. The ingredients list is relatively short and all of them are recognisable as “food”: avocado oil, organic cage-free eggs, organic cage-free egg yolks, organic vinegar, water, sea salt, organic lime juice concentrate, chipotle powder, lime granules, organic garlic powder, organic rosemary extract. I enjoyed both the creaminess and taste…
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Product review: Primal Kitchen mayo
I’m a big proponent of eating less processed foods, which means making more stuff at home. As such, I’ve been making mayonnaise regularly at home for the past several years, but now that my husband is away the mayo stays in the fridge long enough to turn into a weird texture. I’m not entirely sure what’s going on at a chemical level but I do know I enjoy creamy mayo better. Given that a lot of food manufacturing companies have jumped on the health claim bandwagon I’m always hopeful I will find a jarred mayonnaise that will contain minimally processed ingredients. Unfortunately, this hasn’t been the case. The closest I’ve…
