5 Ways to use Homemade Mayo

I make a 2 cup batch of homemade mayo about once a month. Because of the pastured eggs and real cold pressed olive oil, this mayonnaise has a lot of flavor already so you will find it doesn’t need a lot of fancy spices to make your salads pop. I add mayo to pretty much anything I want to add extra richness to. All of these salads and dips are great to make at the beginning of the week for lunches or for parties as appetizers/salads. Here are some great ways to use it:

Egg Salad

• 3 hard cooked pastured eggs, chopped
• ¼ cup homemade mayo
• 2 Tbsp goat cheese or Creme Fraiche
• 2 Tbsp chopped celery or green onion
• 1 spoonful sauerkraut
• Salt to taste
• ½ cup roasted beets, chopped (optional)

Blend together and serve on sourdough bread or eat with vegetable crudite.

Salad dressing

• 2 Tbsp homemade mayo
• ¼ cup cold pressed extra virgin olive oil
• 1-2 Tbsp raw apple cider vinegar or vinegar of your choice
• Fresh Herbs and garlic (optional) – a great option is to add 1-2 Tbsp of cilantro pesto
• Salt and pepper to taste

This dressing can be stored in the fridge until you are ready to use it.

Curried or Chipotle Chicken Salad (whatever your flavor preference!)

• 1 pint shredded chicken (leftover from making chicken stock)
• ½ cup homemade mayo
• ½ cup crème fraiche or if avoiding dairy just add more mayo
• 1-2 Tbsp curry powder OR chipotle sauce from a can of chipotle chiles
• 2 Tbsp raw apple cider vinegar
• Salt to taste
• ¼ cup chopped celery and/or other mix ins like chopped pecans and apples

Blend all of the dressing ingredients first and then add the shredded chicken.

Salmon Dip

• 1 cup cooked wild sockeye salmon (you can used canned but fresh tastes better)
• ½ cup homemade mayo
• ½ cup crème fraiche
• 2 Tbsp fresh dill, chopped
• 1-2 Tbsp fresh chives or green onions, chopped
• 1 Tbsp fresh lemon juice
• Salt to taste

Blend all the ingredients in a food processor and chill well before serving. Serve with crackers or sliced fresh baguette or vegetable crudite.

Potato Salad

• 2 cups cooked (boiled) potatoes cut into 1 inch pieces – red or purple potatoes are great for this recipe
• ½ cup homemade mayo
• 2-3 Tbsp raw apple cider vinegar
• 2 Tbsp chopped red or white onion
• 2 Tbsp chopped fresh herbs (basil is quite nice)
• Salt and pepper to taste
• 2 Tbsp cold pressed extra virgin olive oil

Make the dressing and then add to the potatoes. The secret is to add the dressing to the potatoes when they are just out of the boiling pot and still warm. This allows the warm potatoes to soak up the dressing. Serve warm or at room temperature.

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