Excellent, Simple Hollandaise and Mayonnaise - All Dairy and Gluten Free

This week I have made excellent Mayonnaise and Hollandaise Sauce,
using the blender.
My word, how easy is this

We have a friend, who has gone onto The Paleo Diet, for his health
So, when they came to dinner recently, I checked out some recipes from The Paleo For Beginners Book, which work for this diet.

And came up with this Hollandaise Sauce, using Coconut Oil instead of butter
I was really impressed
Very easy and tasted fantastic. I defy anyone to pick up the difference in flavour
I served it over Roasted Salmon, accompanied with, Fresh Asparagus, Roasted Courgettes
and Sweet Potatoes, roasted with Rosemary and Olive oil
Thumbs up from the guests.

12 Tablespoons  Coconut  Oil
Juice and Zest of 1 lemon
¼ teaspoon Cayenne Pepper
4 large free range eggs
Sea Salt and Freshly Ground Black Pepper

Heat the oil either in the microwave or on the stove
To a low to medium heat, don't overcook it

Place the egg yolks, lemon juice, salt and pepper into a blender
Blend about 30 seconds
Slowly start to add the warm oil a few drops at a time
Continue blending until the mixture emulsifies
You can then let the oil flow in a continuous stream
Till the mixture becomes thick

I like to add the zest of the lemon for that extra lemon flavour

If you make it in advance, place in a little thermos container to keep it warm

So while I was on a roll, I went ahead and made some Mayo as well

I used a recipe from Anne Burrell of the Food Network
This is a Tangy Mayo and I loved it
She used Red Wine Vinegar but I used White Wine
We have been eating it all week.
Very yummy

2 egg yolks
¼ cup red or white wine vinegar
1 tablespoon Dijon Mustard
Sea Salt
1 ½ cups of a neutral vegetable oil, I used Rice Bran

Place Egg yolks, Vinegar, Mustard and Salt into blender
Whiz for about 30 seconds

Start adding oil few drops at a time till it starts to emulsify
You can then let it flow, in a slow stream

It will be lovely and thick

I made a delicious
Potato Salad
3 large Potatoes
1 Medium Carrot
1/2 Cup Sliced and de-seeded Cucumber


2-3 Tablespoons of Mayo

Peel and cube potatoes
Cook in boiling salted water till fork tender
Peel and cut carrots in small cubes
Blanch in boiling salted water for about 1 minutes


Mix everything together with the mayonnaise
Season with salt and pepper to taste

Serve in lettuce leaves with Marinated Beetroot, Grated Cheese and Hard Boiled Eggs
Top with some chopped Cashew Nuts
Of course if you wish this to be dairy free, don't add the cheese

To Marinate Beetroot
Slowly simmer beetroot, till fork tender
Cool
The peel will just rub off
Cut into cubes
Toss with your favourite French dressing

An excellent Vegetarian Lunch
Plenty of  Protein and that excellent beetroot, to help your liver!
What could be better than that