Bacon Wrapped Almonds
25th November 2015
Crispy Coconut Shrimps with Mango Chutney
14th January 2016
Ingredients
- 20 button mushrooms stems and gills removed
- 2 cups cooked crab meat canned or fresh and finely chopped
- 3 tbsp chives minced
- 3 cloves garlic minced
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp homemade mayonnaise or the same amount of your favorite mustard
- Himalayan Crystal Salt to taste
- Freshly ground black pepper to taste
For Mayonnaise
- 2 egg yolks
- 1 tsp mustard (this is optional)
- 3 tsp lemon juice
- 1/2 cup olive oil
- 1/2 cup coconut oil
Servings:
Instructions
- In a medium bowl (blender, food processor) mix the yolks, mustard, if using, and 1 tsp lemon juice.
- Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it.
- As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point.
- When all the oil is incorporated and the mayonnaise is thick, whisk in the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper.
- Enjoy without guilt and keep the leftovers in the refrigerator!
