Mayonnaise

This is the 3rd time I have tried to make it with a stick blender and it finally worked this time! yeah!
I did it just like this video: https://www.youtube.com/watch?v=j3xx8Bpau0E

I used 1 tsp white vinegar, 1 tsp lemon juice, 1/4 tsp dijon mustard, and 3/4 cup cold pressed sunflower seed oil (very low PUFAs), and 1 room temp whole egg.  I buy pasteurized eggs for this so david doesn't worry about it. This recipe is from my Meals Made Simple cookbook.

If it doesn't work and you have to save it, just add an egg yolk to a bowl and slowly whip it while drizzling wrecked solution into it. It will save it, but the old fashioned way.

Strawberry Chia Jam

http://www.oneingredientchef.com/strawberry-chia-jam/

I ground this all up in the blender. I wish I had a seed grinder though, because the blender ruined the chunky consistency.  This worked ok. I have to use a lot for flavor. I might try doing it on the stove to break down fruit and then let it simmer for a while. But it is still nice to have jam on my no sweeteners regime.

Ketchup

I made some homemade ketchup that is fermented, based in a 3/4 recipe of this: http://nourishedkitchen.com/homemade-ketchup/ .  I would have used the recipe in Nourishing Traditions, but I didn't have fish sauce so went with the other.

I used maple syrup in the recipe. And I don't have raw apple cider vinegar, only regular, which is what I used.

I have used this twice. Once as a topping for meatloaf, which turned out very well. Meatloaf topping is nice when it is sweet, and I know some meatloaf toppings tell you to mix brown sugar with ketchup. I used straight homemade ketchup, and it was every bit as sweet.

The second time I used it was as regular dipping ketchup. And it was horrible! It is way too sweet. I'm not sure if I did something wrong, but the maple syrup flavor made me sick due to how sweet it was. I definitely will not be using this for dipping, and probably won't make it again.