I’ve been making my own healthy homemade mayonnaise ever since my mom taught me how to do it back when I was a pre-teen. At home we always used mayo made in our own kitchen rather than buying from the store, but I never knew why. Only recently when I embarked on a journey of healthier eating I realize the reason: it’s much, much healthier.
The store bought mayo has oils that are not really good for ingesting, including canola, soybean or all sorts of vegetable oils. In addition it includes various preservatives so it can be stored for a long time on the selves. Ergo it’s not really suitable for healthy eating. I personally consider store bought mayo junk food.
So here is the recipe I’ve been using from the early days when my mom taught me to make my own healthy mayonnaise. It’s really easy and it doesn’t take longer than 5 minutes at most.
Ingredients for 2 (double the amount for 4 people)
- 2 egg yolks
- 1 Tbs mustard (I use Colman’s but anything goes really that is tasty to you)
- a pinch of salt (preferably unrefined, I use Himalayan salt)
- a teaspoon of olive oil to start
- continue with walnut oil or flax seed oil – or do as I did and use both
- regular household mixer (you can use the blender, but I prefer the old fashioned way)
Add the egg yolks in the bowl and just a teaspoon worth of virgin olive oil. Mix the ingredients lightly until smooth. Add the tablespoon of mustard and continue mixing while constantly adding a bit of oil to thicken the cream.
When you have enough of mayo for your dish, add the salt and keep mixing for one more minute until the cream has thickened and emulsified.
Below are the photos showing visually the steps above.
These are the oils I use when making mayonnaise: extra virgin olive oil, flax seed oil and walnut oil
This time I made mayonnaise for one person only, so I only added one egg yolk and just a bit of olive oil to start
Added one tablespoon of Colman’s mustard to the mix
Finally added a pinch of Himalayan unprocessed salt – use any type of unprocessed salt, but please avoid using table salt
I actually continued the recipe to make aubergines dip, so I didn’t transfer the mayo to a glass jar for keeping in the fridge. Next post will show how I finished the full recipe.
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