Mayonnaise is one of America's all-time favorite condiments. Unfortunately, it is not considered very healthy and the healthier options available at the grocery store are exorbitantly expensive (who wants to pay $13 for a jar of mayo?!). Even the reasoning for mayo not being healthy is somewhat outdated - the high fat content is not the problem; it is the fat source. Data showing the inflammatory properties and unhealthy fat ratios of vegetable and seed oils is growing by the day. In order to make a mayonnaise healthier, the oil used is key. Mayo using avocado oil is considered a top choice for health and taste. For this receipt, extra light tasting olive oil is recommended. Mayo is surprisingly easy to make at home using a healthy oil of your choice. In under 5 minutes, you can whip up a batch of healthy and delicious mayo that won't break the bank! And it tastes JUST LIKE Hellman's.
What You'll Need
1) An inversion blender - this is required to make mayonnaise successfully.
2) A jar or cylindrical container that creates vertical volume - in order for the mayo to successfully emulsify (thicken) you need vertical volume. A mason jar works great to both make mayo and store it!
3) Measuring cup and spoons.
A Note About Egg Yolks:
Egg yolks are a center-point of a good mayonnaise recipe. If you are comfortable using a raw egg yolk, this will be easier than trying to find pasteurized egg yolks. Some grocery stores sell pasteurized egg yolks but, depending on your location, it may be difficult to find. If the chickens that produce the eggs are healthy, the risk of raw egg yolks is little to none. Boxers and other athletes have consumed raw eggs daily as part of their training regimens for decades. Local or regional pastured eggs are always recommended.
5 Minute Healthy & Delicious Mayo Recipe:
Makes 16 servings (1 TBSP). Nutritional Facts Per Serving:
Calories: 122 | Fat: 14.1 g | Carbs: 0.1 g | Protein: 0.2 g |
Ingredients:
1 egg yolk, room temp.
2 1/4 tsp white vinegar
1 tsp water, room temp.
3/8 tsp salt
3/8 tsp sugar
1/4 tsp lemon juice, room temp.
1 cup healthy light oil (Extra Light Tasting Olive Oil recommended. Avocado Oil otherwise)
In the jar or cylindrical container, whisk/beat egg yolk, vinegar, water, salt, sugar and lemon juice together until well combined. You can either use the inversion blender or a whisk.
Using the inversion blender, while continuously blending the ingredients, slowly drizzle the oil into the jar/container. If done correctly, mayo will start to emulsify and become increasingly thicker once all the oil is added.
You're DONE! Enjoy this guilt-free mayo. It will keep about 2 weeks in the fridge!