Older Bolder Life

Stronger | Leaner | Sharper | Longer - From Older Bolder Fitness

avocado oil mayo

the Older Bolder Life Sauce Monday: Roasted Red Pepper Mayo

By

One of the food discoveries we’ve made along the way on our Primal/paleo journey is how incredibly useful flavored mayo’s and aioli’s are when it comes to making mealtime time much much more interesting. We reach for our mayo and aioli jar just about every meal there’s a hot or cold protein on the plate.

Being able to consistently make delicious avocado oil, olive oil, or a combination of the two (our favorite) mayo at home in minutes has revolutionized the way we think about using this condiment. And I’m not kidding, when it’s time to make another batch, I don’t even think about it, quickly gather the goods, and can have it done and in cooling in the fridge in under 5 minutes.

Back a few months ago I posted this list of some of our favorite mayo and aioli flavors and variations, and listed among those a red pepper version.

Here’s the full recipe we’ve been using to make this one, and while you can certainly roast your own red peppers like I did for this Easy Romesco Sauce a few weeks back, using well-drained commercially prepared red peppers works here just as well. You will most likely have everything you need in to zip up a batch of this one in the fridge or pantry; don’t leave out the capers – their briny, tart flavor adds to the final taste ensemble nicely.

As always, consider this a base recipe to modify from, though I’d suggest making a batch as it’s written before deciding where you want to take it next time around.

1 cup avocado or olive oil mayo (use this recipe)
1/3 cup drained and chopped roasted red peppers or roast your own (see above)
2 tsp fresh lemon juice
2 tsp drained and chopped capers
1 tsp good paprika
1/2 tsp salt (to taste)

Into your trusty blender or food processor go the ingredients; blend/pulse until well combined and smooth. Store covered tightly in the fridge for up to 5 days, though it’ll never last that long.

Enjoy.

the Older Bolder Life Sauce Monday: Fifteen Mayo (and Aioli) Flavors That’ll Change Your Life

By

One of our common daily quests is to prepare and enjoy healthy foods that are packed with flavor, varied and interesting, and (for the most part) easy to prepare.

One of the ways we do that around our kitchen is to use the incredibly versatile avocado or olive mayo recipe we keep referencing in recipes here on the Older Bolder Life; with an immersion blender in hand making this is child’s play, and having practiced a bit, it takes me all of 3-4 minutes to blend up a double recipe in a quart Mason jar every 7-10 days.

Technically we’re making a mayonnaise, even though some good folks out there call it an aioli; they’re kissing cousins, but there are some critical differences (for a reasonable take on the distinctions, see this).

The avocado oil mayo recipe we’ve shared (link above) is a perfect vehicle to carry a host of great flavors to compliment whatever you’re serving; here are fifteen of our favorites. The beauty of every one of these suggestions is your ability to add as much or as little of any ingredient you want to to suit your own (or your family’s) tastes.

Two quick tips: one, when incorporating whole ingredients, for example roasted garlic, roasted red peppers, chipotle peppers in adobo, etc, the more finely you chop them (or blend in a mini-food processor), the smoother your finished mayo will be. Prefer some texture in the finished product? Don’t blend as much. And two, remember that when adding spices to a mayo or aioli, their flavor tends to intensify over time.

Roasted garlic. Cut a head of garlic in half, rub the cut sides with avocado or olive oil, and roast until browned and soft. Squeeze into your mayo, add a bit of lemon juice, salt, and pepper.

Cilantro Lime. One of our favorites; don’t forget a bit of fresh lime zest along with the juice too.

Roasted red pepper. Roast your own or used a quality jarred brand, allow to drain before chopping or blending in. We like this with a little bit of Dijon or Cajun mustard and lemon juice too. Try with a few soaked and softened sun-dried tomatoes too.

Chipotle. Use either dried and soaked chipotles or those packed in the little cans with clinging adobo (which I tend to reach for first as it’s easier, and the clinging adobo sauce is so well flavored). Consider a whiff of cumin too.

Chipotle lime. Ditto the above; lime juice and lime zest make this one probably one of the all time flavor favorites.

Smoked Paprika. Surprisingly tasty, this one needs a bit of cumin to really bring out the flavors, at least in our book, and is very good with a quality sweet paprika too.

Lemon Dill. Fresh dill is best, though dried works, and use both fresh lemon juice and zest to make this one pop.

Truffle. Just a few drops of truffle oil are all it takes; I have to admit perhaps my personal least favorite but my wife loves this one.

Sriracha. Try different sriracha brands, or use this paleo version.

Avocado or avocado garlic. A recent addition to our rotation, this one is great and even better with roasted garlic. Don’t forget a bit of lemon juice to keep this one fresh.

Roasted garlic and chipotle. ‘Nuff said and better with a splash of lemon or lime juice.

Creole mustard. We keep reaching for Zatarain’s Creole mustard when making this one; even better with a bit of a Cajun spice blend mixed in.

Ginger sesame. Best with minced fresh ginger, though fresh ground ginger works too; try it with a splash of toasted sesame oil.

Blue cheese. Try this one with good blue cheese crumbles, and splashes of Worcestershire and lemon juice.

Curry. This one sings with a good, fresh curry powder, lime (or lemon juice), and perhaps even a whisper of cayenne.

the Older Bolder Life Snack Wednesday 13 June: Bebe’s Curry Mayo and Dip

By

It’s been part of the family food lexicon for so long, I honestly can’t remember who it was back during my high school years that introduced by family to what we’ve come to call Bebe’s Curry Mayo and Dip.

Long ago (and before we knew better) we stirred this together with either Miracle Whip or the Southern staple Duke’s Mayo, though it’s even far better with a freshly homemade avocado oil (or olive oil) mayo – here’s the absolutely fool-proof method we use that takes all of three minutes start to finish to make it at home.

This dip is perfect for a serving alongside a big tray of freshly sliced vegetables; you’ll laugh but my favorite with it has always been thinly sliced raw turnips, though it’s sublime on radishes, bell peppers, raw cauliflower or broccoli, and just about another other raw vegetable you’d care to snack or dine on.

If you can stir, you can make this in just a minute or two. And be prepared to adjust the ingredient amounts to suit your or your family’s tastes – we always add more onion, more curry, and a sprinkle of crushed red pepper flakes.

By the way, it’s incredible slathered across that cold grilled chicken you were saving for lunch tomorrow…

1 cup homemade avocado oil mayo (or your fave store brand)
1/4 sweet onion, grated (may want more)
1-2 tbsp good, fresh curry powder
1-2 tsp of your favorite hot sauce
Optional: 1/2 to 1 tsp crushed red pepper flakes

A big plate of vegetables of your choice

This one couldn’t be easier, even if you’re whipping up a fresh batch of avocado oil (or olive oil) mayo with your immersion blender at home.

Grate in the onion, add 1 tbsp of curry powder, and a big splash of hot sauce, stir well, and then taste for spice.

We always add more curry, though note that as the dip rests, the curry flavor intensifies.

Keeps tightly covered in the fridge for up to a week.

Enjoy.