Posts Tagged ‘mayonnaise’

Mayonnaise without egg

November 16, 2013 1 comment


Some days ago while eating on work I listened how a woman tell other woman how to make a mayonnaise without using egg. At the end is just as simple as replacing the egg with milk, which have some advantages

  • Specially on summer you end with the risk of salmonella
  • Reduce the cholesterol supplied by the egg (you can use nonfat milk)
  • It can be preserved more time


  • One measure of milk
  • Two measures of oil (sunflower oil recommended)
  • Salt
  • Lemon of vinegar
  • Ground pepper (optional)
  • Garlic (optional)

And this is extremely simple. Just add on a blender cup one part of milk (which could be nonfat milk) and two parts of sunflower oil, add also some drops of lemon juice or vinegar and a pinch of salt. Optionally you can also add some ground pepper or garlic cloves, and of course some other ingredients you like.

Place the mixer at the bottom of the cup and start mixing. In just few seconds the milk and oil will emulsionate and you need to move up and down a few time the mixer, then you’re ready.

You can use this sauce in a lot of recipes and sandwiches. I’ve used it together with some asparagus just painted with olive oil, with a pinch of salt and ground pepper baked in the oven at 350ºF (180ºC) for 20 minutes.


Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Tuna cake


This is a recipe suitable to use as an appetizer for a picnic journey or to bring to work on a tupper.


  • Tuna
  • Muscles
  • Eggs
  • Surimi
  • Tomato sauce
  • Mayonnaise
  • Soy sauce

If you want to use your own mayonnaise on a blender cup add one egg, a few drops of vinegar or lemon juice, a pinch of salt and sunflower oil. With a hand mixer start to mix with the blades at the bottom, after 10 seconds start moving the mixer up and down and add more sunflower oil very slowly without stopping the up and down move.

On a blender cup start to add the ingredients: surimi, about 160 gr of preserved tuna, preserved muscles, 3 tablespoons of tomato sauce, 3 tablespoons of mayonnaise,  a bit of soy sauce, 2 whisked eggs, salt and pepper. Mix well.

Put the mix on a mold and bake in the oven at 350ºF (180º F) for 30 minutes.

Tuna cake

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.



On my previous recipes (Cocido montañés) it remained  half cabbage and I was thinking about what to do with it, until it came to my mind the coleslaw served on some buffet restaurants, so I investigated a bit and test the recipe I bring to you today:


  • Half cabbage
  • 2 carrots
  • 1 medium onion or 2 small
  • 1 apple
  • 1 lemon
  • Mayonnaise
  • Mustard
  • Optionally some sugar

It will be better if you have a mandolin to cut ingredients, if not cut first onto strips half cabbage, then turn the strips and cut again so you will get thick and long strips. Cut one medium onion or two small the same way you cut first the half cabbage. It should be nice to cut 2 carrots in thick sticks, I found the way to do it cutting first thick sheets with a potato peeler and then cutting with a knife, but if you don’t have time or patience you can just grate the 2 carrots. Finally grate an apple.

On a big bowl add the cabbage, the onion, the carrot, the apple, the juice of one lemon and optionally a tablespoon of sugar. Finally prepare a sauce with 3 tablespoons of mayonnaise, between 1 and 2 tablespoons of mustard, and you can also add a bit of soy sauce. Mix well and then add to the bowl.

Now just mix everything in the bowl and also compress it. Cover with transparent film and let rest one night in the fridge. Remove from fridge at least half hour before serving.


Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Chicken wings


I’ve got lucky on a twitter contest and won a gastronomic journey at Hotel Arts. One of the recipes the chefs Roberto Holtz and Carles show us was this chicken wings recipe with an oriental touch.


  • 900 gr of chicken wings
  • Soy sauce
  • Mayonnaise
  • 3 garlic cloves
  • Ginger
  • Corn flour

First we will marinate the chicken wings, put them on a recipient and add 3 egg yolks, soy sauce, grate 3 garlic cloves, and also grate more or less the same quantity of ginger, add 2 spoons of corn flour and mix it well with your hands.

It must be on the fridge for at least a couple of hours or even until next day.

For dipping we will prepare a sauce mixing mayonnaise and soy sauce with a spoon.

You can know when the oil is at needed temperature to fry when you insert a wooden spoon on the oil and then raises small bubbles. So lets insert the chicken wings in the oil (not all at the same time, do it in several rows), and let them cook for about 4 minutes which will bring you a nice gold and crispy chicken wings.

Hope you enjoy the recipe, see you next time!

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