Sometimes Paleo food can seem a bit bland. I mean, sure, a quality cut of meat or fish and organic vegetables tastes great, but it can be nice to have something to dip it in, can’t it? Don’t worry, you can stick to you diet and still enjoy a side order of ketchup or mayo. Here’s how to make these two delicious paleo sauces.
Paleo mayonnaise just goes so well with everything from salads to steaks that it seems criminal to go without it. And there is no reason to cut it out of your diet if you decide to go paleo. In fact, it can fit in perfectly with natural, healthy eating.
Some people find mayo a bit difficult. You need a blender and have to be so careful when adding in the oil and mixing. This is the absolute easiest way to get in right and shouldn’t be a problem for even the most useless cook!
• 1 Large Egg Yolk
• 1 Small Cup Of Avocado Oil
• ¼ Teaspoon Salt
• ¼ Teaspoon Dijon Mustard
• 1 ½ Teaspoon Lemon Juice
• 1 Teaspoon Vinegar
This is mayonnaise the simple way. Rather than putting in the ingredients carefully one at a time, this works fine if you put everything in a large mixing bowl at the start except for the oil. Mix vigorously with a whisk or even a wooden spoon for about thirty seconds. You should notice the colour changing and becoming slightly darker.
Now the (slightly) tricky part. You need to start adding oil slowly while whisking firmly. This is straightforward if you have some help; one person holds the bowl steady while the other pours and whisks. If you are on your own, put the bowl on a non-slip surface otherwise it tends to shoot off the table at high speed when you attempt to whisk and pour at the same time!
Start by pouring about 1/3 of the oil over about one minute. The key is to go slowly, only adding more when it is fully incorporated. After a minute the mixture should be quite creamy and you can add the next third in slowly. Once this is all mixed together, you can actually add the last part of oil a little more quickly and it should form a lovely, creamy mayo. If you are feeling adventurous, don’t hesitate to add a little garlic or some herbs for a really tasty sauce.
Ketchup is a great condiment but unfortunately shop-bought ketchup is a nutritional disaster. If you check the ingredients, you will find a laundry list of artificial colours and flavours as well as enough sugar to rot anyone’s teeth! In fact, I am convinced that many modern ketchups don’t actually have any tomato in them at all!
So why not make your own? It is quick, easy and tastes so much better. You can make a simple version with cooked tomatoes and vinegar, but what about trying something a little more tasty.
• 2 Pounds Of Fresh, Organic Plum Tomatoes
• 1 Large Onion, Chopped
• 2 Sticks Of Celery, Chopped
• 1 Small Piece Of Fresh Ginger
• 1 Teaspoon of Chilli Powder
• Ground Black Pepper and Sea Salt To Taste
• 2 Teaspoon Of Coriander Seeds
• 1-2 Garlic Cloves, Chopped (or 2-3 Teaspoons Of Garlic Powder)
• Quality Olive Oil
• 1 Cup Apple Cider Vinegar
• Handful Of Fresh Basil Leaves
• 1 Small Head Of Fennel
Fry the onions, tomato, fennel, garlic, chilli, coriander and ginger over a medium heat in olive oil for about 10-15 minutes, or until the fennel has softened. Add the chopped tomatoes, a cup of water and the basil leaves and let the mixture reduce by about 50 percent.
At this point, you can either mix in a blender until smooth or leave it as a much rougher texture ketchup. Personally, I like to mix briefly, but not until completely smooth. Add in the vinegar and heat again, letting it reduce by 50 percent once more.
Once it is cooled, you can store this in sterilized jars for several months. I tend to make a batch every couple of weeks because it is so quick and easy (and my kids love it!)
So there you have it-paleo mayonnaise and ketchup that taste great and are good for you too.