HEALTHY MAYONNAISE

Homemade mayonnaise is a great answer to one of the most challenging ingredients. Most mayonnaise contains unhealthy, genetically-modified industrial oils like canola or soybean. While organic mayonnaise can provide a better quality of canola or soybean oil, it’s still an omega-6 fat. These recipes are very simple, much less expensive and taste a lot better! You have two recipes below – the one with apple cider vinegar is less tangy and more like Hellman’s. The one with lemon juice is tangier and similar to Miracle Whip (great for No Potato Salad, coleslaw, egg salad, etc.). Both are great! An immersion blender makes the process much easier, however, options include using a hand mixer or hand whisking. One serving is 1-1/4 to 1-1/2 Tbsp and covers your fat for one meal.




Ingredients

  • 1 large pastured egg (must be at room temperature)
  • 1 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 1/4-1/2 tsp Pink Himalayan sea salt, to taste
  • 1 cup avocado oil

 

INSTRUCTIONS - USING AN IMMERSION BLENDER

Gently crack the egg into the bottom of a wide-mouth glass jar. Do not use a bowl. Then add the Dijon mustard, vinegar and salt on top of the egg, trying to keep the egg intact. Do not stir.

 

Pour the oil gently on top of the mixture without stirring. Gently submerge the immersion blender into the bottom of the jar right where the egg is. Blend on low for 20 seconds without moving, until most of the jar has turned white. Then slowly move the blender upward, without lifting it into the air and out of the mixture. Once you reach the top, slowly move back down to the bottom, going up and down a few times, until the mayonnaise forms. You can store the finished product in the refrigerator right in the same jar for two weeks using high-quality pastured eggs.

 

USING A HAND MIXER

This option requires a little more patience, but is still easy and quick. Stabilize your bowl after adding the egg, mustard, vinegar and salt. While constantly beating, add the oil a drop at a time for about 20 drops. Then add 1/4 tsp at a time until the mixture emulsifies and thickens. Then you can pour it in a very thin, steady stream. (TIP: hold the mixer at an angle and pour the oil into the beaters.) If you add the oil too quickly, the mayo will break, separating with the oil. Mix until all the oil is incorporated and the mayo is stiff and holds it shape. Store in the refrigerator up to two weeks if using high-quality pastured eggs.

Click here to print the recipe!

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