If you could do one thing to improve your health this year, swap your nasty margarine and commercial salad dressing for this incredibly sumptuous mayonnaise. When made with warm coconut oil, it rivals the most heavenly hollandaise to ever kiss a blini.
- To make the ‘hollandaise’, run the motor of your food processor with the egg yolks.
- Keeping the motor on low, gradually add a steady stream of flaxseed oil and watch it thicken ever so gradually.
- Add it drop by drop – don’t rush or you will end up curdling it, as I have done through impatience and overexcitement many a time. This can take up to 4 minutes.
- Repeat with the coconut oil.
- When it gets very thick, it’s time to add the crushed garlic and cider vinegar to thin it out and give it an edge.
- Keep the motor running.
- Next, slowly add the olive oil, watching the mayo thicken again.
- Always add the olive oil after the coconut oil and not the other way around. Olive oil can turn bitter if overly whisked.
- Finally, add the anchovies and pulse briefly – you don’t want to pulverise the anchovies.
- Taste and adjust the sharpness of the cider vinegar to your preference. If it’s too sharp, turn on the motor again and add a little more olive oil.
- Scoop into a screw-top jar and refrigerate for up to 3 weeks. A jar is approximately 12 portions.
- To make the blini, sieve the flour, baking powder and a generous amount of seasoning into a bowl.
- In a separate cup, beat the egg with the milk and gradually pour into the dry ingredients, whisking all the while to prevent lumps. The batter lasts for 2 days in the fridge, so advance preparation is easy.
- Heat some extra virgin coconut oil in a large non-stick frying pan on a medium to high heat.
- Drop enough of the blini batter to form a drop scone and fry for 20–30 seconds, until set.
Extract taken from the Extra Virgin Kitchen Recipes by Susan Jane White.
