It’s no coincidence that this luscious healthy fat filled recipe is the first recipe to make its appearance on this website. Mayonnaise is the perfect topping on pretty much any dinner food. Healthy fats should be a prized ingredient in every health hold.
Homemade mayo is exponentially better for you than the store bought type. Store bought mayo is filled with things such as soybean oil, which wreaks havoc on your hormones, sunflower or canola oil, which leads to inflammation in the body, and raw eggs which makes preservatives a necessary ingredient.
Heres some details about the ingredients in my homemade mayo recipe.
Avocado oil - A healthy fat that is an anti-inflammatory, a good source of vitamin E that supports skin health, eye health and the immune system and helps protect the body against free radicles in the body. Avocado oil can be hearted to 500 degrees.
OrOlive oil - Another healthy fat. Unlike avocado oil, olive oil is not very heat stable and likes to be kept at cooler temperatures. If exposed to high temperatures while being cooked olive oil will oxidize which means it becomes trans fat in your body confusing your cells and harming their makeup
Pastured organic chicken eggs - Eggs, for most people, are one of the greatest health foods. Egg yolks are best used by your body if they are raw while egg whites are better cooked. The proteins in egg whites need to be denatured (unraveled) by heat in order to be useable. Your parents weren't so silly after all when they tell you stories about eating soft boiled eggs with completely runny insides. Provided that your eggs come a clean chicken coop with well kept birds, on your land or from a responsible farmer in your area you don't need to worry about a salmonella risk. If your eggs come from the store, you don’t necessarily want to eat these raw.
Seasonings (salt, lemon juice and mustard) - None of these are used in big enough amounts in mayo to give you a true health boost. I can tell you that using these as seasoning to your mayo is much better than MSG which is an artificial flavor that is harmful to your body (used in laboratories to fatten rats) that sometimes hides on food labels are ‘natural flavoring’.
Your method for mayo making is going to depend on the type of blender you own. I have had good success with a standard food processor as well as my blentec blender which I currently use. Emersion blenders are also a popular choice although the method for for that would be different than other blenders.
Homemade Mayonnaise
2-3 egg yolks
1 cup avocado or olive oil
1 tsp of mustard
2 tsp of lemon (optional)
1 tsp of himalayan or unrefined sea salt
2 T White wine vinegar
Put the egg yolks in blender. Depending on how high up your blender blades are you may be able to use only two egg yolks or may need three to get the contents up to the blades. Add in 1/4 cup oil, salt mustard and the vinegar. Blend on high for 50 second
Put the blender back on high and slowly drip in the rest of the oil drip by drip. The slowness of letting the oil drip in allows the oil to emulsify with the eggs. With my blender I drip in half the oil in the first 50 second sand then put it on speed 2 for another 50 seconds and drip in the rest.
When you finish you should perfectly amazing homemade mayo to put on….everything.
I like to save half for any use that strikes me and then take half and mix in lots of salt and lime juice to make a thick creamy salad dressing.
