Today I want to share with you my go-to salad dressing for summer (actually it is good all year round, but it is summer here at the moment, so we will go with that), a gribiche or boiled egg mayonnaise (mayo). I have seen a lot of these popping up online at the moment, and they make my little nutritionist's heart happy because they are simply safer for us to eat than a mayo made with raw egg, and also, for me, I use the bulk of the egg to form the bulk of the dressing, rather than drowning it in oil, so it is a healthier and richer-in-protein option.
Oo! That looks delicious! You can use it as a tartare (add some gherkins and capers), as a dressing mayo, you can use it as a seafood salad dressing (purists turn away and block your ears for a moment, with a dash of tomato sauce and Worcestershire sauce), or just pop a spoonful onto the corner of your plate to use an as a meal accompaniment.
Ingredients
1 hard-boiled egg
25g Dijon mustard
15ml lemon juice
15ml live apple cider vinegar
35g extra virgin olive oil
pinch of dried (or 1/2 teaspoon fresh finely chopped) dill (optional)
pinch of salt (to taste)
Pop everything but the dill into the base of a high-speed blender, I used my trusty nutribullet and I usually make a double batch because it is easier for the blender to manage with a little more bulk. Blend until smooth, add the dill, give it another little pulse blend, taste, adjust if necessary. What I mean here is, does it need more salt? Add a little more, blend again. Does it need more acid? Add a little more vinegar or lemon juice, blend again. Is it the correct thickness for the purpose you are making it for? Sometimes if I am wanting more of a pouring dressing I will add a little water at this stage and blend again.
Store in a covered receptacle in the fridge, consume within 3-5 days.
This is the last dish I made with this dressing, a Macedoine of Vegetables, and it was YUM, and yes, I will put the recipe up for you, but not today.
Have a great one. Xxm
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