Mayonnaise is a fabulous and versatile condiment to have in the fridge. In this post I’m going to discuss why homemade mayonnaise is good for you, give you a recipe and of course several variations and ways for using it.
Once I learned just how damaging vegetable oils are, mayonnaise was the one food I just couldn’t find that was made with an oil I was happy to ingest (or expose my kids too). I had periodically made mayonnaise in the past, but like any busy mum, sometimes the little things have got to give, and that was often mayo.
At the end of the day, it does only take 5 minutes to make and should last 7-14 days (the fresher your egg yolks, the longer it will last so perhaps go by their expiry date). According to Sally Fallon, from “Nourishing Traditions”… if you stir a tablespoon of whey into your homemade mayonnaise, and leave it out of the fridge for about 7 hours, then refrigerate it, it will last for a couple of months (and provide a dose of probiotics too).
So why you should avoid shop bought varieties and make your own ‘healthy’ mayo?
Lets start with the cheap and nasty vegetable oils (technically seed oils) most mayo’s are made with. I’ve spoken already extensively about why vegetable oils are dangerous to our health (catch up on why here).
I am yet to find a mayonnaise made with any of the oils I feel happy ingesting – that is extra virgin olive oil, macadamia nut oil or avocado oil (if you have please let me know). Also, commercial mayonnaise has become a dumping ground for sugar with many ‘lite’ or ‘low fat’ varieties containing as much sugar as a can of Coke. Once more, to allow for storage, commercial mayo’s are pasteurised to destroy bacteria (good and bad).
Home made mayo on the other hand provides a good dose of healthy fat, a little protein and if you choose to ferment it (by adding whey), some probiotic digestive support too.
Makes about a cup
1 large egg, room temperature, yolk separated from the white
1 teaspoon dijon mustard
1 tablespoon lemon juice or apple cider vinegar
250ml (1 cup) of extra virgin olive oil or macadamia nut oil (remember the mayo will take on the flavour of the oil you choose to use)
Sea salt and pepper to taste
1 tablespoon whey (optional). How to get whey, click here.
Egg and dairy free
Jo from Quirky Cooking has that covered, find the fabulous recipe here.
Mix in crushed garlic or I prefer roasting a clove and squeezing the delicious mushy centre into my mayo.
Ways to use you homemade mayonnaise…
If you don’t have any ready-made, you might like to substitute with…
Natural or Greek yoghurt or labne is my favourite mayo substitute when I need to make one of the above but haven’t any mayo ready to go.
Any questions or ways you use mayonnaise? Love you to post a comment below…
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