Recipe: Mayonnaise

Making mayonnaise has become a weekly tradition in my home, it’s such a versatile sauce to have in the kitchen.

Obvious use is for sandwiches and burgers first and foremost but it’s also a base for a lot of salad dressings and dips which makes this recipe a staple for your zero waste kitchen as it’ll eliminate so many containers from your home.

The recipe is really easy:

2 egg yolks

1 tsp salt

1/2 tsp mustard powder

1/2 tsp sugar

2 tsp lemon juice

2 Tbsp white vinegar

1 cup of vegetable oil.

1. Mix the yolks, salt, mustard, sugar and lemon juice together in a food processor.

2. Slowly add the oil, pulsing and making sure it’s being absorbed before adding more in.

3. Scoop into a jar, I like to use repurposed glass jars as I have a tendency to save any glass jars that come into the house.

That’s it! You’re done! It’s good for 1-2 weeks in the fridge and is ready for all your cooking needs.

Recipe: Homemade Relish

This recipe is a good one. It’s my grandmother’s (91 years young) who I’m sure got it from her mother.

Like any Acadian preserve recipes it’s sugar galore so be sure to Sanitize those Jars to prevent bacteria having a field day in your jars when it’s time to start canning!

This is a 2 day process so be ready to clear your calendar as necessary.

Relish:

12 large cucumbers, chopped fine or processed in a food processor

4 cups onions, chopped fine or processed in a food processor

3/4 cup pickling/ coarse salt

1. Mix the ingredients together, and place them in a pillow case (yes you heard that right- choose wisely because that pillow case is now the pickle case)

2. Hang the pillow case up in a cool dry place for 8 hours (overnight) so that the liquid can be squeezed out. Have a drip bucket underneath it.

~The next day.. Or 8 hours later if you’re a keener~

6 Cups Sugar

1 Cup Flour

1 Tsp Mustard Powder

1 Tsp Celery Seed

1 Tsp Turmeric

6 Cups Vinegar

1. Mix the above 6 ingredients in a large pot along with the cucumber mixture.

2. Cook slowly (med heat) for 30 minutes.

3. This should yield you about 17 cups of relish so while it’s cooking prepare and Sanitize your jars and lids for when it’s ready.

4. Pour mixture into prepared jars leaving 1/2” headspace.

5. Secure lids and allow to cool on the counter, listen for the lid pops.

Store it in the fridge once it’s opened. Enjoy this on burgers, hot dogs, sandwiches or whatever you see fit!

This recipe filled my kitchen with the smell of memories, it just filled my heart with joy.