Mayonnaise – Recipe

 

The quark-linseed oil cream makes an excellent base for a healthy mayonnaise that is every bit as good as the real thing.
This is the basic mayonnaise recipe from Dr Johanna Budwig’s Oil Protein Cookbook.

  • 3 tbsp cold-pressed linseed oil
  • 3 tbsp quark
  • 3 tbsp milk (or 6 yoghurt)
  • 1 tablespoon lemon juice
  • and/or 2 tbsp apple cider vinegar,
  • tbsp made mustard smooth or seeded,
  • Pinch salt.

Blend oil and quark very thoroughly then stir in the rest of the ingredients.
Use to top raw veggies or any salad, have on top a slice of bread or as a sandwich filling, use as a dip or as a relish or chutney with a bean dish or curry, use with a baked potato or mash – brilliant with salad potatoes.

Variations
Add in individually or any combination of the following:

  • Chopped cornichon/pickled gherkins/dill pickles
  • Chopped capers,
  • Finely chopped herbs; dill, marjoram, chives, thyme, coriander, parsley, mint
  • Chopped chillies
  • Mashed garlic
  • Soaked, chopped dried tomatoes
  • Chopped onions, celery, tomatoes, cucumber, courgette, apple
  • Soy sauce
  • Caraway seeds, ground and/or whole
  • 2 tbs soft cheese, hard cheese, herbed cheese or even blue cheese.
  • Chopped walnut, pine nuts
  • Black pepper, white pepper
  • Olives
  • Green pepper corns
  • Sweet red and/or green peppers, chopped
  • Cayenne pepper
  • Saffron
  • Horseradish
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