Waldorf Salad With Homemade Mayonnaise Recipes

I grew up enjoying Waldorf Salad with my family. It always reminds me of my mother. It was one of her favorites.
My mother would lovingly make this salad for many of our
Sunday dinners. In honor of Mother’s Day that is coming up next week. I thought I would share this recipe with you.

My father would frequently make the mayonnaise used in
the dressing. Homemade mayonnaise is actually quite easy
to make. You simply must do it very slowly.
Following this recipe for the Waldorf Salad, I am including
my recipe for homemade mayonnaise.

Ingredients

2 red apples, diced
1 T. fresh lemon juice
½ c. walnuts, chopped
1 stalk celery, diced
½ c. raisins
1 T. mayonnaise
Pinch of mineral-rich salt

Directions

1. Toss apples with lemon juice.
2. Combine apples, walnuts, celery, and raisins.
3. Add mayonnaise, and mix to combine.
4. Season with sea salt.

Variation
You can substitute Greek yogurt for mayonnaise.

Notes
1. Don’t peel the apples. The skin contains lots of the nutrients.

2. Tossing the apple with lemon juice keeps the apple from turning brown.

This recipe is vegetarian and gluten-free
Serving size: 2 servings

Homemade Mayonnaise

This recipe makes about 3/4 cup mayonnaise.

Ingredients

1 large egg yolk

1 1/2 teaspoons fresh lemon juice

1 teaspoon white wine vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon mineral rich salt

3/4 cup Extra Virgin Olive Oil

Directions

1. Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl and whisk it until it’s blended and bright yellow, about 30 seconds.

2. Whisking constantly, add 1/4 cup oil to yolk mixture, in an increment of a quarter teaspoon at a time, which will take about 4 minutes. (The oil must be added extremely slowly and in very small amounts or it won’t work properly.)

3. Gradually add the remaining 1/2 cup oil in a VERY SLOW thin stream, whisking constantly, until the mayonnaise becomes thick. This will take about 8 minutes (mayonnaise will be lighter in color).

4. Cover and chill the mayonnaise. I would do this ahead of the time you are wishing to use it. It can be made up to 2 days ahead of time. Keep it chilled

Variations

1. You can use a blender instead of a whisk. Blend it on low. Drizzle the oil in very slowly as you add it.

2. You can use avocado oil instead of Extra-Virgin Olive oil.

I have resources and recipes in my cookbooks.

copyright@nancyaddison2012