Mayonnaise (commonly referred to as mayo) is often a source of unhealthy chemicals and food products in our diet. However, we can turn mayo into a healthy superfood by making it from scratch at home.
Recipe for Healthy Mayonnaise:
- 1 whole egg, at room temperature
- 1 egg yolk, at room temperature
- 1 1/2 tablespoons of fresh lemon juice or vinegar
- 1 teaspoon of mustard or mustard powder (of your choice)
- 3/4 cup of VCO (Virgin Coconut Oil) [or 1/2 VCO & 1/4 Olive oil]
- 1 tablespoon of whey (from milk, yogurt, or kefir)
- pinch of sea salt (Himalayan Pink salt, Celtic sea salt, etc.)
* Make sure that all ingredients are at room temperature*
STEP 1: With a food processor, blender, or emulsifier, blend the first four ingredients until smooth.
STEP 2: With the motor running, slowly pour oil into egg mixture, and emulsify. The oil should be poured very slowly.
STEP 3: Add whey and mix until blended.
STEP 4: [Optional] Season mayonnaise to your preference.
STEP 5: Cover tightly and leave out on the counter for 7 hours before refrigerating.
* Mayo will keep for several months in the refrigerator, if made with whey. The addition of whey will also add enzymes and increase the nutrition of your mayo.
* If you prefer not to use whey, you may leave it out of the recipe and refrigerate mayonnaise immediately (mayo will only keep for about 2 weeks without whey!).
* This mayo will be thick and stiff when it is cold; however, it will feel the same as ‘store bought’ mayo after about ten minutes at room temperature.
* Blending VCO with olive oil makes a thinner mayo and adds a nice flavor. A good blend is 2/3 VCO, 1/3 olive oil. Adjust balance to suit your taste & thickness.
* An emulsion is a mixture of two liquids that usually do not mix together, like eggs and oil. By slowly mixing the oil into the eggs, you create an end product that is thicker than the two original liquids.