This post came about after I was out looking to buy an ordinary sandwich condiment – known to compliment everything from tuna to egg salad sandwiches. It was difficult to find a low-fat healthy mayonnaise. By now I’m way more careful about reading labels. You may have some idea that mayonnaise is not exactly a healthy condiment, but you may not be aware of just how high in fat and other harmful dietary elements it really is. Every single mayo jar I came across including ½ the calories (in fact specifically half the calories) contained high fat. Which made me question how many people actually pay attention to what they use in countless recipes. I mean you can make a sandwich without mayonnaise but honestly the stuff really does add to the overall taste. So if I can make my own mustard then I can certainly make my own mayonnaise. It’s very easy and a whole bunch healthier. Have a look at two DIY recipes.
1) Healthy Mayonnaise Recipe
Please note: it is very important that all the ingredients are at room temperature for this recipe. Having ingredients that are too hot or too cold can cause the mayo to separate or not emulsify. Any oils can be used for this, though I prefer coconut, olive, walnut or other healthy oils.
- 4 egg yolks at room temperature
- 1 TBSP lemon juice or apple cider vinegar
- 1 Tsp regular or Dijon mustard (or ½ tsp dried mustard)
- Salt and pepper
- ⅔ cup olive oil
- ⅔ cup coconut oil (warm) or other healthy oil (macadamia works well)
- Put egg yolks into blender or bowl and whisk/blend until smooth
- Add lemon juice or vinegar, mustard and spices and blend until mixed
- SLOWLY add oil while blending or whisking at low speed, starting with olive oil. Start with a drop at a time until it starts to emulsify and then keep adding slowly until all oil is incorporated.
- Store in fridge up to 1 week.
Author: Wellness Mama
2) Best Homemade Mayo
- 2 whole pastured eggs
- 1 tbsp. apple cider vinegar
- 3/4 tsp. salt
- 2 tsp. prepared mustard
- 2 cups light olive oil (not a vegetable blend)
- Blend eggs, vinegar, salt, and mustard in food processor. While machine is running, slowly add oil, VERY SLOWLY!! Continue until all of the oil has been added and the eggs and oil have formed an emulsion or Mayonnaise. Taste for salt and adjust if needed.
Store in refrigerator for up to 2 weeks.
NOTE: Be sure to use eggs from a healthy, trusted source. Most people worry about raw eggs, but there is no need to worry if you purchase pastured (NOT pasteurized) eggs from a local farmer whose chickens freely roam, eat off of the land and are well-cared for. There are MANY more cases of salmonella from processed, cooked foods than from using pastured, raw eggs. Just a thought.
Adapted from Satisfying Eats Cookbook
Have you tried making mayo?