I’ve been making a fair bit of mayonnaise recently, and while I’m still not 100% happy with the oil I’ve been using (tried almond oil and EVOO and both are just far too dominant in flavour) adding a lot of lemon juice (i.e. one small lemon’s worth in addition to the amount specified in the recipe) does help if you forgot to buy basic (not extra virgin) olive oil like I keep doing.
Spring is finally here and we’ve had some great bbq weather (i.e. warm days, not too freezing at night) although being Melbourne, it does turn miserable/cold at the drop of a hat (and almost certainly if you forgot to bring an umbrella that day). I’m besotted with Saudi Baharat BBQ Chicken and what better accompaniment and use for mayonnaise, than a ‘slaw.
- 2 medium carrots
- 4 leaves kale
- 1 head of broccoli
- 200g mung bean sprouts
- 1/2 quantity of Melissa’s mayo (or about 1 cup of other mayo)
Wash the kale leaves and broccoli. Thinly shred/chop the kale into bite size pieces. Thinly slice/chop the broccoli into bite size pieces. Place into a large serving bowl. Peel the carrots and julienne. Add mung beans and julienned carrots and mayo to bowl. Mix well.
Serve with Saudi Baharat BBQ Chicken