Rapeseed oil is often called the oil of the North. It is one of healthiest oils there is with a high content of monounsaturated and polyunsaturated fats such as omega 3, 6, 9. Rapeseed oil has 6 times as many healthy nutrients than olive oil. Cold pressed rapeseed oil is also better because it is made without heating the rapeseed up and therefore preserves all of vitamins and antixidants. It is made from hulled rapeseeds and tastes of nuts and a litle of grass. It has a beautiful golden color and can be used in dressings, mayonnaise, marinades and baking. It can also be used to saute or fry in if the temperature is not too high.
Homemade mayonnaise is always best, especially if the mayonnaise is made with rapeseed oil. and you will get the most beautiful color of yellow.
If you do use store bought mayonnaise, be sure it is a good one. If the salad is to be eaten the same day, crème fraiche or low-fat sour cream, yoghurt, or a similar sour-milk product can be used to reduce the calories. Be aware that low-fat ingredients in mayonnaise makes salads watery and loose if it stands too long.
Potato Salad with Rapeseed Mayonnaise
sure that all of the ingredients have room
temperature and add the oil very slowly in a thin stream. A food processor is a great tool for making
2 fresh yolks or 1 whole
4 teaspoon vinegar
1 tbsp. Dijon mustard
¼ tsp. salt
of freshly ground white pepper
1 tbsp. freshly squeezed lemon juice
cup of corn/rapeseed oil**
the egg yolks/white, vinegar, mustard, salt, white pepper and lemon juice.
Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified.
can be made with both yolks and whites of an egg. It will be lighter and not
quite so rich in taste.
POTATO SALAD WITH RAPESEED MAYONNAISE
6 large, cooked, cold potatoes, diced
3 hard boiled eggs, chopped
1 red onion, finely chopped
2 stalks celery, diced
1 large red pepper, diced (save a few stribes to garnish the salad with)
1½ cups/3 dl rapeseed mayonnaise
To make salad, combine potatoes, egg, onion, celery, and pepper in a large bowl. Pour the mayonnaise over and mix carefully. Place salad in the refrigerator at least 3 hours before serving.