FoodFash

Adventure Begins in the Kitchen

Homemade Grapeseed Oil Mayo

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Homemade Mayo

At some point during every summer, I start craving massive amounts of sandwich salads {minus the sandwich part}.  Chicken, tuna, egg – I could easily rotate the three every day from May to August.  Insert a slaw here and there, and you’ve got yourself the happiest of girls.

But then there’s mayonnaise.  I strategically create salads and slaws that have simple ingredients and then add a mystery ingredient condiment to bind it all together?  It just doesn’t make sense.  So I turned to Melissa Joulwan, fellow Austin food blogger, for her paleo olive oil mayo recipe.

And then I failed.  Hard.  Not because of her instructions or impatience.  But because I didn’t sample the olive oil before creating the most beautiful, fluffy, poisonous tasting mayo ever.

So I went back to the grocery store on a mission to purchase the lightest tasting oil I could find.  I walked away with grapeseed oil and ended up with a beautiful, fluffy, delicious mayo the second time around.

Using only egg, lemon juice, salt, and grapeseed oil completely changed my perception of mayo.  I eat eggs and use lemon juice/oil as salad dressing on the regular, so there was no longer anything mystery about it.

If you’re a sandwich salad lover as well, I highly suggest you make your own mayo this summer!

Shredded Beef With Red Cabbage Slaw

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Red Cabbage Slaw & Shredded Beef

You know those people who take forever to eat salads because they want a bit of every ingredient with each and every bite?  That’s me to a tee, which is why I can’t get enough of shredded meat lately.  It’s a totally lazy way to make sure you get some meat in every bite.

Red Cabbage Coleslaw

I crock potted up about 3 pounds of boneless chuck roast with 4 cups of water, 1 chopped onion, 3 chopped celery stalks, 3 sliced garlic cloves, and salt and pepper on low for about 8 hours.  And after shredding with two forks, I did something I hadn’t ever done before, and reduced the stock in a saucepan on high heat for about 20 minutes until it was thick and flavorful.  Game. Changer.

Shredded Beef

After the meat soaked up the bulk of the reduction, I spread a thin layer of it on a plate and topped with a heaping scoop of red cabbage slaw.  And that slaw… was really the highlight of this meal.

I used a mandolin slicer to achieve super thin and delicate slices of cabbage.  Then added mild veggies, cilantro, citrus, and homemade mayo to create a light slaw that’s perfect for summer {especially a Texas summer}.  I’m so looking forward to coming home to these leftovers tomorrow!

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