Monday, July 23, 2007


Homemade beansprout slaw

For serving with those veggie beanburgers, in homemade floury baps, to show those carnivores what they're missing... and being far, far healthier too. We ate this with guests on the weekend and they thoroughly enjoyed it. Beansprouts are small and inoffensive - a really great way to add vitamins and protein to any vegetarian meal. Add them to sandwiches, stir-fries, salads, even hummus.

1 tsp sea salt
1/2 tsp mustard powder
2 egg yolks
8-10floz olive oil
1-2 tsp white wine vinegar
1 carrot
1 box beansprouts

In a pestle and mortar, crush the salt and mustard powder until yellow and refined. Beat in the egg yolks. You might want to transfer to a larger bowl now. Using an electronic whisk or a wooden spoon (harder work, more reward), beat the eggs again. Add a drop of oil and beat. It's very boring but you have to be patient and add a couple of drops at a time, beating thoroughly. (I don't know why.)

After your hand starts to feel like it will never move again, the mixture will be a bit thicker, and now - hurray! - you can speed up a bit, and tip in a bit more oil. I get bored and start pushing my luck, rashly tipping in oil (it doesn't curdle quite as easily as others may have you believe). You can add 1tsp vinegar now, too. At the 8floz mark, or even sooner, when it starts to look like mayonnaise - thicker than helmann's - you should taste and add more vinegar if you like. Probably no need to add 10floz oil. To thin it out a little, add a small splash of water, and beat it all together again. Put it into a clean jar and it will keep for a week.

For my super-slaw, grate one large carrot into a bowl, and fill with beansprouts. Add mayonnaise - a little more than you first think - until the slaw will drop off a spoon.