Sunday, August 24, 2008

Sauce for Cucumbers

Kathy asked for the recipe. Recipe? I'm supposed to have a recipe???

Well, for the sake of enzymes and the lacto-fermentation and all that jazz, I do start with homemade mayonnaise. Y'know, the kind with raw egg that the government warns us not to eat? The kind that will kill you? Well, that's what I make. Because this stuff will kill you, and we eat it, obviously we must be zombies or mummies or ghosts or something. But if you wish to remain alive and non-zombie-like, you can certainly use store-bought mayo or Miracle Whip. You know, the stuff that will just make you fat and clog up your arteries. But it won't kill you with the rawness of the eeeevil eggs.

1 raw egg (from a happy chicken)
1 raw egg yolk (from a happy chicken)
teaspoon of prepared mustard
fat pinch of salt
3/4 ounce whey (made from raw milk gone sour)
1/2 ounce fresh-squeezed lemon or lime juice
Put ingredients in blender and whip 'em up for a few seconds.
Measure 3/4 cup raw, extra-virgin, cold-pressed olive oil into measuring cup. Add another tablespoon or two of raw, cold-pressed flaxseed oil. With blender running on high, slowly (over the course of 80-100 seconds) dribble/pour oil into the egg mixture. Mayo will have a firmer consistency if you let it sit out at room temperature for 5-7 hours before refrigerating.

Now, on to the sauce I make for cucumbers.
Uh, well, uh,....
it depends on how many cucumbers I have to use up. Let's say 3-4 cukes about 6" each. You can throw in a very small, thinly sliced onion too. I'd probably start with about
1/4 or 1/3 cup mayo (or Miracle Whip if your husband insists...),
and stir in about 1 or 1.5 tablespoons of sugar,
1/4 or 1/2 teaspoon of salt.
And then other spices. I like adding about
1/2 or 1 teaspoon of Emeril's Essence OR
1/8 teaspoon cayenne.
Also maybe some black pepper
and some garlic powder or real-live minced garlic.

After this sauce sits on the sliced cucumbers and flavors them, the leftover mayo sauce diluted with cucumber juice will make a fantastic (but thinner) sauce to drizzle over sliced tomatoes, or to dip your deli-meat sandwiches in, or to make a fake gyro.


  1. sounds yummy. I just made mayonnaise today.

    I don't like how strong it tastes with olive oil, so I use the Mary's Blend that is listed in Nourishing Traditions, and is really pushed in their book "Eat Fat, Lose Fat"

    It is 1/3 Sesame Oil, 1/3 olive oil, 1/3 coconut oil. The nice thing is the mix keeps the coconut oil liquid, and gets a little more of it in the diet.

    Can't wait to try the sauce!!

  2. I just made the dressing for the cukes! Do you know how difficult it was to put it in the fridge until dinner tonight? I hope the family enjoys it as much as I do.

  3. Oh, Marie, there are times we just have those cucumbers around to snack on. Not as tidy as snacking on a potato chip or an apple, but yummmmy (and healthy).

  4. Thank you! Printed now for future use! Again, sorry for my tardy thanks... been too busy cleaning... (like a blog of yours I read earlier here)