Make Your Own Healthy Mayonnaise
I looooove mayonnaise with salad and a home-made burger, or on a piece of grilled fish, but that stuff is so bad for you you’d almost be better off asking for a bucket of trans fats straight up and be done with it. So I’ve trained myself to go without and use olive oil and balsamic instead. Which I also love, but it sure does get a little same-old same-old after a while.
The good news is that I’ve found a way for our days of salad boredom to be over. Check out this healthy mayonnaise recipe that I stole from my friend R. It’s not only ‘okay’ to have it actually is extremely good for you!
The Mix (ingredient indications are rough – go on feel and consistency)
- 1 cup olive oil
- 1 cup coconut oil
- Juice from a lemon / orange (yum!) / lime (did you know adding citrus to your meal lowers the glycemic index by over 20%?)
- Pinch of sea salt (make sure it’s organic; chock full of minerals)
- 1 egg plus 1 additional egg yoke (yes eggs are good for you, especially the yolk)
Put the egg, egg yoke, salt and citrus into a blender / processor. Blend medium to high adding the olive oil slowly (dont go too fast or it wont thicken). Once you have added the olive add the liquid coco oil slowly. Taste and adjust. I always use the force to work out how much n how fast 🙂
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An avid reader of your info for nine months or so, I haave always felt relatively intimidated to leave a comment, BUT hell I just love your stuff and, guess what, that’s enough………… keep up the great work and Thank You
Michele
Thanks so much Michele 🙂 Honestly, you have no idea how much it means to me when I get a comment or email like that. Especially from a long-term reader … because 9 months ago I used to sometimes wonder if anyone was reading my stuff at all and whether I should give up! It’s great to feel that this blog is slowly but surely becoming a community …
Fantastic recipe Kat. I have always struggled to find a good organic mayo and now I can make my own. This is a great way to turn something that is usually labelled as ‘bad for you’ into a superfood. Love your blog
Thank you so much. I wish I saw this last night when I made a delicious crunchy organic coleslaw with cabbage, zucchini, red onion and beetroot stalks and then … stirred in some supermarket mayonnaise – it didn’t seem right! Can’t wait to try out this healthy alternative 🙂
@Kerrie – That coleslaw sounds good!
Thanks Amanda 🙂
Is all mayo really that bad? I’m looking at the label of the Hellmann’s light in our fridge and it says:
water, soybean oil, modified corn and potato starch, eggs, sugar, salt, vinegar, lemon juice, sorbic acid, calcum, disodium edta (used to protect flavor quality), natural flavor, vitamin E.
35 calories per tablespoon, 30 of which are fat.
Soy – synthetic estrogen; starch (probably GM) – insulin spiking, eggs – no doubt cage, salt – table salt not real salt, acid, calcium etc – synthetic junk, ‘natural’ flavor – depends how they allow the word natural to be defined but it’s usually not good! fat – trans fats. sorry hon 🙁
A great way to use coconut oil. Thanks for sharing ideas and tips. Thumbs up.
Hi Kat
I have just started the program with someone else in Melbourne I came across this blog after I started (I hope you don’t mind me using your blog for inspiration and ideas). I will make this recipe today. Do you know how long it is safe to keep the mayo?
Thanks
I would say just 3-4 days 🙂 that’s fine Karolina!