Most people enjoy mayonnaise and use it regularly as a condiment for green salads, potato salads and more but the commercial variety is not doing you any favors - health wise.
Shop bought mayonnaise will have a cocktail of processed ingredients
1. Soybean oil, corn oil or other vegetable oil blends that are high in omega-6 fats. Although omega-6 fatty acids are essential to human health, many people get too much omega-6 and not enough omega-3. This unhealthy ratio increases your risk of developing heart diseases, some cancers, Type 2 diabetes and osteoporosis, as well as inflammatory and autoimmune disorders such as rheumatoid arthritis.
2. Depending on the manufacturer, commercial mayonnaise will include sugar or HFCS (high fructose corn syrup), remembering that the low fat versions will contain even more extra added sugar.
3. In addition, commercial mayonnaise contains artificial ingredients, such as preservatives, additives and monosodium glutamate, or MSG born out by the fact that they can be kept in the refrigerator for many months.
But there is a way to change things. Make your own...
Home made mayonnaise is so much healthier, tastier and more rewarding. Once you have mastered the method, there will be no returning to commercial mayonnaise.
Here is how to do it
- 3 large free range/organic eggs
- ¾ cup or 200 mg cold pressed extra virgin olive oil
- The juice of ½ fresh lemon
- Natural salt and freshly ground pepper to taste
- Freshly chopped garlic (optional)
A helpful tip is to make sure the egg yolk and oil are both at room temperature. Things work better when you do.
- Beat three egg yolks together in a bowl and once all of the yolks are combined, add one tsp of water to the eggs and continue to beat, the water will help the emulsion process as the oil is added.
- Add the olive oil to the eggs one drop at a time, taking your time or the oil will separate and not combine with the yolks. Blend each drop of olive oil completely before you add another drop. If you are using a blender or a mixer, keep it running throughout the whole process.
- Ensure the mixture blends successfully, so that the oil does not move to the side of the bowl or form large drops on the surface of the eggs.
- Continue to drizzle the oil slowly into the eggs, proceeding very slowly.
- Blend in the lemon juice as you want, understanding that 1/2 lemon will give a sharp taste while using less juice produces a smoother flavoured mayonnaise.
- Taste the mayonnaise and season with salt and pepper to taste.
Fresh home made mayonnaise should be stored in the fridge in an airtight glass container and used within a week.
A recipe for a raw vegan salad dressing is more simple to make
- 1 1/2 cups of macadamia nuts (expensive but worth it)
- 2 tablespoons apple cider vinegar
- 1 teaspoon Italian spices (basil, thyme, oregano or combo of all – whatever you have)
Place ingredients in blender before blending and enjoy.
Store in the same way as the earlier mayonnaise.