i have attempted mayonnaisse once before, it was a terrible gloppety glop which seperated in the first hour and no-one would eat. boo. condiment disaster.

and then one day recently, like a home cooking queen, my dear friend Dalee {Owl and Snail blog} casually offers to whip up some mayo to accompany lunch as the rice is not cooked yet. WHAT? squawks I

what can’t this woman do?

whip up mayonnaisse? i thought it was a half hour hand whisking ordeal for secondary results?

not anymore ladies and gentleman.

mayonnaisse, fresh, lemony, creamy mayo is within your grasp {if you have a power source/sauce and a blender}

no more sad sandwiches gasping for some moisture, no more shop tainted slaw,

read on and then

quick get your apron on and blender out…

Dalee’s deelicious home made whip it up casually MAYONNAISE

disclaimer~recipe is just a guideline, adjust ingredients as you see fit…

pop into your blender jug

• 2 good and fresh eggs and another egg yolk
• juice of half a lemon or more
• 1 clove garlic
• 1/2 teaspoon of salt
• 1/2 teaspoon mustard
• 1 teaspoon of honey or similar

whizz til smooth then with motor running slOWly pour in oil in a steady drizzle until mixture thickens to your liking… ta da!!

approximately more than 1 cup of good oil but possibly less than 2 {depends on the weather}

Dalee recommended a blend of olive and a lighter oil like sunflower, i agree after tonights recipe trial. i also added a sprig of parsley to dye it an appealing shade of rolling meadows green

then good people, dollop, slather, spread, dip, splat, lick, enjoy!
Keep it in the fridge. I can’t legally recommend an exact UBD but perhaps up to 7 days?? do not leave out of the fridge for extended periods as it contains raw eggs, food poisoning is a concern.

try with roast potatoes, fish and salad {my dinner above. mm not bad… in another life i am a food shooter for culinary prints}

try it with….

vegie sticks

in coleslaw

in nori rolls

in chicken salad

egg sandwitches

in salad dressings

on frittata

on pancakes…?

well go on, make some soon and tell me what you enjoyed it with {as long as it’s food now}

looks good, tastes great and has raw eggs in it!

and what about Miss Dalee, artist, mama, musician, crafter, pioneer, yurt dwelling, homeschooling, mayonnaise queen. did you go look at her blog? or her skilled husband Jesse, who handcrafts beautiful Shakahachi flutes.
some more moments from my visit

Lily plays for The Ridge children

view from community house/kitchen to the sea

the kitchen of mayonnaise heaven…

Dalee also makes KimChi {fermented spicy vegetable condiment from Korean origin}

Lily disappears into the schoolroom within arms length of the bookshelf

playful artworks by Dalee and children

The Yurt~temporary home while they build/wait for approval to build from council

so cosy and light. furnished with many handmade pieces from the hands of mama and papa

a wedding gift from Jesse’s dad

circus fun

jesse dalee and eltham

my cute wee home for the night.

rainbows

peace

and mayonnaise

xx

there is another good mayo recipe and scientific examination of the sauce here

thankyou Ridge friends, you where the last stop on the way to Bellingen. i enjoyed my three fun days of inspiration with different friends and i left you feeling full and motivated and, well, inspired!