Saturday, October 31, 2009
Pine Nut Mayonnaise
Last night when my hubby was ready to leave work he called and said he needed a substantial dinner because he felt like he hadn’t eaten enough. That is the reason made the broccoli and “cheese” potato with avocado. Dan doesn’t often say he needs extra food so I knew I needed to pile on the calories. Last night’s dinner was a good cold weather comfort meal that we both enjoyed but it was definitely heavier than most of my recipes.
After dinner I was looking through Charlie Trotter’s book “Raw” and saw a recipe for pine nut mayonnaise. It looked interesting so I tossed a ½ cup of pine nuts into filtered water before I went to bed so I could try the recipe in the morning.
When I tasted the recipe as given in the book it was a little too plain for me so I added a few additional flavors to the sauce. Here is the pine nut mayonnaise recipe I modified from the book “Raw”.
Pine Nut Mayonnaise
Makes approximately 1 cup – 16 tablespoons
½ cup raw pine nuts, soaked overnight and well drained
¼ cup water
½ lemon juiced and zested
1 pinch dry mustard (scant 1/8 teaspoon)
1 pinch kosher salt
2 tablespoons extra virgin olive oil
1 teaspoon apple cider vinegar
Combine everything in your blender and process until smooth. Pour into a jar and refrigerate until needed. The pine nut mayonnaise will thicken in the refrigerator as it chills.
Nutritional Information (per tablespoon):
Amount Per Serving
Calories - 44.19
Calories From Fat (89%) - 39.13
Total Fat - 4.59g
Saturated Fat - 0.44g
Cholesterol - 0mg
Sodium - 15.05mg
Potassium - 30.77mg
Total Carbohydrates - 0.95g
Fiber - 0.33g
Sugar - 0.16g
Protein - 0.62g
I have been exploring a lot of raw salad dressings so mayonnaise was the natural progression. Pine nuts make a very mild body for the mayonnaise. My only complaint is that the sauce is a little too thin even after it has been thoroughly chilled. Not terribly thin, but a bit off the mark. Next time I may add another tablespoon of olive oil to see if that thickens the sauce. Overall this was easier than I expected and turned out more like mayonnaise than I thought it would. It has more lemon flavor than traditional mayonnaise, but since I love lemon that is a good thing in my opinion.
If you are looking for a cooked reduced fat mayonnaise I posted a recipe that can be found here. It results in a much thicker sauce than this that is more like traditional mayonnaise. There is a full fat mayonnaise that tastes like the store brought refrigerated brand, which I posted here. I have made both of these versions many times with good results.
I hope everyone has a nice day.