Why is it that we take certain foods for granted until we can’t have them anymore? I’m talking about the little ones that don’t necessarily stand out as obvious ‘no no’s’ but the little ones that you grab for and then think about it only to check the label and find out they’re off the menu.
I’m talking about condiments here. Something so simple but so important to many dishes and also something that sadly, in most cases, are terrible for you. There are three big ones that my family has used as staples that suddenly became off limits when we switched to a healthy diet. Mayonnaise, bbq sauce and ketchup. In most cases, mustard is okay but definitely double check your label. Things like artificial colors love sneaking their way in when you’re not looking.
Out of the three mentioned, mayonnaise was really a hard hit. We love it! And, of course, we were partial to the really delicious and hugely popular one (you guys probably know which one I’m talking about) but found out it is made with soybean oil. UGH! I’ll admit, we cried a little when we had to throw out that jar.
Now there are a couple of mayos that you can purchase at the store now, such as Primal Kitchen or Sir Kensington, that use avocado or olive oils as their base and I highly recommend them if you need a gut healthy mayo in a pinch. However, for my personal taste, the oil always seems to be overpowering and quite frankly they can be a bit pricey so I set out to make myself a mayo that would hit the spot. I found out very quickly how easy making your own mayo can be.
First you’ll start with a blender or a food processor. We were given a Vitamix as a wedding gift many moons ago and that’s what I use. It’s PERFECT because it handles thick liquids and the darn thing just keeps chugging and chugging along with no signs of slowing down.
Start by adding your egg to the food processor along with the mustard, lemon juice and spices. Begin blending on a low speed.
Next, begin adding your oil blend in VERY SLOWLY. When you begin adding oil you want to go super slow. The very slightest drizzle will do for starting. This allows the emulsification process to begin.
Once you’ve gotten a small amount of oil mixed in, start drizzling a THIN (see photos) but steady stream. Keep adding your oil in until the may begins to thicken. This can take a few minutes so be patient. If you’re using a blender you may hear the motor deepen as the mixture thickens.
Keep going. It’s getting there.
After all of the oil has been mixed in your mayonnaise is done. You should have a nice thick texture. Now is the time to taste and adjust your seasoning as desired.
Mmmmm, mmmm. Deeeeelish!
I hope you’ll give this oil blend mayonnaise a try and let me know what you think. Don’t have one of the oils listed? Feel free to try your own blend of healthy oils or even blend with only one oil. Making your own mayonnaise is a great way to not only be healthy but to save a little money as well.
Do you have a favorite brand of gut healthy mayo? Please share in the comments below!
Homemade healthy mayonnaise
- 1 organic egg (the freshest you can get and pasture raised is best)
- 1/4 tsp ground mustard powder
- 1 tsp lemon juice
- 1/2 tsp finely ground himalayan pink salt
- 1/3 cup of avocado oil
- 1/3 cup + 2 tbsp macadamia nut oil
- 1/4 cup olive oil
- 1/4-1/2 tsp granulated garlic (optional)
- 1/4-1/2 tsp onion powder (optional)
- pepper to taste (optional)
- honey (optional….if you want to do the salad dressing thing. We’re a mayo family here)
- Crack the egg into the blender or food processor. Add in salt, ground mustard, lemon juice and spices (if desired) and blend for a few seconds to incorporate.
- Begin adding the oil blend VERY SLOWLY at first to allow the emulsification process to begin. A very small stream will do.
- Keep adding the oil in a thin, but steady, stream until all oil has been incorporated and the mayonnaise has thickened.
- Remove mayo from the blender and store in an airtight jar in the refrigerator.