To make my life and my cooking as easy as possible, I always keep various glasses of homemade mayo, pestos or dressings in my fridge. I do enjoy cooking for sure but my time does not allow for several hours of cooking every day so I love that I can just take these directly from the fridge and let them give good taste (not to mention satiety) to my meals.
I prefer making my own mayo and this is a different take on that recipe. This one tastes a bit like a good Caesar dressing and everybody loves a good Caesar dressing, right?
1 GLASS
- 50g parmesan cheese
- 2 egg yolks
- 1 tablespoon of lemon juice
- a bit of fresh rosemary, finely chopped
- optional: 2 anchovies
- 2-2,5 dl olive oil
INSTRUCTIONS
2. Pour in the oil little by little while you blend. Your mayo will now thicken.
3. When you feel the mayo has the texture you want, stop adding more oil. Taste it and adjust the taste by adding a bit more lemon juice and maybe some more salt. With both parmesan cheese and anchovies, I didn’t feel extra salt was needed.
Store the mayo in the fridge for about a week.
Homemade parsley pesto
New favorite dip: Sunshine sauce
Bacon butter – compound butter with bacon bits
Homemade ketchup
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