A recipe i learnt from my Grandma Falconer is Beef Salad. This mixture makes great take-to-the-field sandwiches, yet easily fits onto a bed of lettuce, use as a dip with crackers or chips, or eat by itself.
The starting point for the meat is about 1/2 lb of ground cooked roast, ground cooked chicken, or 1 6 oz can of tuna. I’ve tried this with lamb roast and turkey, and for whatever reason, it just doesn’t taste quite right. Personal taste – i love lamb.
6 hard cooked eggs
1 tablespoon mustard
1 tablespoon chopped pickles or pickle relish, optional
Using the directions from Fail-Proof Mayonnaise, then modifying the ingredients, I’ve decided on the recipe for us. Ingredients:
1 large egg
1 tablespoon lemon juice
1 teaspoon mustard (Dijon, yellow, or whatever you like)
1/4 to 1/2 teaspoon sea salt (we prefer 1/2 tsp)
1 cup oil*
Put the first four ingredients in a blender or food processor and start processing, then while the blender is mixing, slowly, very slowly – take at least a minute – pour in the oil. By the time the oil is completely poured in, the mayonnaise should be thickened and ready to serve.
Remember! this recipe has no preservatives, it will keep about 5 days in the frig.
* i don’t care for the taste of extra virgin olive oil, but you might. Right now, i’ve settled on grapeseed oil, but i have yet to try raw walnut, pecan, or sunflower oils.
Also, i don’t use vinegar because it doesn’t need it and my father-in-law is allergic to it anyway.
Now you are ready to make deviled eggs, tuna, beef, or chicken salad, mix with a bit of milk and spices for health ranch dressing, or spread on your favorite sandwich.