Camelina Mayonnaise Recipe
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Camelina Mayonnaise Recipe
Homemade mayonnaise is quick to make. With the additional of camelina oil, it can be an easy way to give an omega-3 boost to your next BLT or potato salad. There are many different recipes for homemade mayonnaise out there - and most call for some combination of olive oil and vegetable oil. You can use your favorite recipe, and simply replace the vegatable oil with camelina oil. I don't recommend using only camelina oil, though - as camelina has quite a strong flavor. It would be a good time to cut it with some rice bran oil. Or use olive oil.
ingredients:
2 egg yolks - the freshest you can find
4 teaspoons lemon juice
Noirmoutier Fine Sea Salt and ground Tellicherry Peppercorn to taste
1 cup Olive Oil or Rice Bran Oil
1/2 cup Lena Camelina Oil
directions:
1. Make sure oils and egg are at room temperature before you begin.
2. In a food processor, combine the egg, lemon juice, salt and pepper. Process until blended, 2 to 3 seconds.
3. In a measuring cup, combine olive oil and camelina oil. With motor running, add oil a few drops at a time. When about cup of the oil has been added, the mayonnaise will begin to thicken; add the remaining oil in a slow, steady stream with motor running. Add more lemon juice or salt, if desired
4. Use right away -- or store in refrigerator for up to 2 days.
Homemade mayonnaise is quick to make. With the additional of camelina oil, it can be an easy way to give an omega-3 boost to your next BLT or potato salad. There are many different recipes for homemade mayonnaise out there - and most call for some combination of olive oil and vegetable oil. You can use your favorite recipe, and simply replace the vegatable oil with camelina oil. I don't recommend using only camelina oil, though - as camelina has quite a strong flavor. It would be a good time to cut it with some rice bran oil. Or use olive oil.
ingredients:
2 egg yolks - the freshest you can find
4 teaspoons lemon juice
Noirmoutier Fine Sea Salt and ground Tellicherry Peppercorn to taste
1 cup Olive Oil or Rice Bran Oil
1/2 cup Lena Camelina Oil
directions:
1. Make sure oils and egg are at room temperature before you begin.
2. In a food processor, combine the egg, lemon juice, salt and pepper. Process until blended, 2 to 3 seconds.
3. In a measuring cup, combine olive oil and camelina oil. With motor running, add oil a few drops at a time. When about cup of the oil has been added, the mayonnaise will begin to thicken; add the remaining oil in a slow, steady stream with motor running. Add more lemon juice or salt, if desired
4. Use right away -- or store in refrigerator for up to 2 days.
