Lunch today was Shrimp - Apple Coleslaw dressed with Flaxseed Mayonnaise in a Jar
For the coleslaw, I drained a can of tiny shrimp and added them to some sliced cabbage, sliced onion, and diced apple (I didn't measure). Then I mixed in some homemade Flaxseed Mayonnaise:
FLAXSEED MAYONNAISE IN A JAR
In a wide mouth pint size jar mix together:
4 teaspoons ground flax seed
3 tablespoons water
Let sit for at least 10 minutes to get "eggy"
1 tablespoon fresh squeezed lemon juice
1 tablespoon raw apple cider vinegar
1 teaspoon dry mustard
1/4 teaspoon sea salt
Now take your immersion blender and insert it all the way in, down to the bottom of the jar. Turn it on, and give it a few seconds to blend the flax seed mixture, and seasonings.
Now, keep the blender running with one hand. Keep the jar on the table or counter, and with your other hand slowly pour in:
1 cup mild flavored cold pressed oil (including a tablespoon or two of flaxseed oil helps to improve the omega 6/3 balance)
You want a stream of oil about the diameter of a pencil lead. Work the blender up and down in the jar as you go.
When you can't get any more oil to incorporate, and it is puddling on the surface, stop! You're done. Any leftover oil can go back in the bottle. Cap your jar of flaxseed mayo and store it in the fridge. Now, since you aren't using eggs, I think this will keep longer than regular homemade mayo, but I'm not sure how long. This will make about 1 cup.
Variation: Later during a Feasting period if you want to use this recipe with eggs, substitute 2 egg yolks for the flax seed and water.
This recipe is adapted from "Mayonnaise in the Jar" page 278 of Dana Carpenter's book 500 Paleo Recipes