I can’t believe I didn’t think of this before.
In addition to taking a few supplements I believe are useful (a multivitamin, CoQ10, vitamin D3) I try to remember to take fish oil for the omega-3 fats. The other supplements sit above my bathroom sink, so unless I forget to shave or brush my teeth in the morning, I pretty much can’t miss them. The fish oil, however, stays in the fridge, and as often as not I don’t notice it and forget.
Meanwhile, I’ve been experimenting with different oils in my ongoing quest to produce the perfect homemade mayonnaise. Olive oil is okay, the bacon-grease version is pretty tasty, and the macadamia-oil version was so-so.
So I was spooning out the fish oil a few days ago, mentally complimenting the Carlson people for producing a lemon-flavored version that has zero fishy taste, and it suddenly occurred to me: Would this stuff whip into mayo?
Since I’ve found that some oils don’t work for mayo (MTC oil, for example), I only made a small batch. If you want to try this and make a bigger batch, just double the recipe:
One egg yolk
1/2 cup Carlson’s lemon-flavored fish oil
A squirt of brown mustard
A pinch of salt
Whip the egg yolk, mustard and salt together with a hand mixer. Then continue to mix while slowly pouring in the oil. Mix another minute or two until the mayo is thick. There’s no need to add lemon because the oil is already lemon-flavored.
That’s all there is to it. It’s not cheap mayo — the Carlson’s fish oil is on the pricey side — but since I’m already buying the stuff, I figured may as well whip it into something I can put on my sliced turkey and ham.
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