Healthy Mayonnaise Recipe

Recipe Healthy Homemade Avocado Mayonnaise

Making homemade mayonnaise

Is the juice worth the squeeze? Making your own mayonnaise at home with quality, unrefined, non-GMO, healthy oil is, in my opinion, absolutely worth it.  Eliminating hydrogenated oils and incorporating health-promoting, nutrient-rich ones gives me peace of mind when indulging.  The task may seem a little daunting at first, but I assure you, it is really not all that difficult.  The only really important thing to pay attention to here is how you add your oil.  After mixing all ingredients in your food processor/blender, it is imperative that you add only a teaspoon of oil at a time until each is thoroughly incorporated (do this with at least 1/3 of your cup of oil, until the mixture is stabilized, after which you can pour the oil in in a slow and steady stream).

Although a food processor is by far the easiest tool for making mayonnaise, there are many other ways to successfully accomplish this.  A bowl with an electric hand mixer will worth fine, as will an immersion blender, a regular blender or even a good old fashioned wisk.  You may get a pretty good arm workout in the process, but it will work none-the-less.

I do own a food processor, so I used that. Most come with an “emulsifier”.  For the longest time, I just thought it was something that sealed the tube through which you place your ingredients so they don’t come flying out.  But in fact, they have very small holes around the sides, so they drizzle the oil through at the perfect rate – a slow steady drizzle.  In the beginning, however, you should still add only one teaspoon at a time into the emulsifier(30 seconds apart) until you have incorporated 1/3 of the oil and the mixture has thickened significantly.  Then you can pour the rest into the emulsifier and let it do the work for you!

A couple other things to note: Since this recipe uses raw eggs, it is important to use fresh eggs – not only to decrease any risk of salmonella but also because the lecithin in the eggs (which acts as an emulsifier) works best when the eggs are fresh.  I prefer organic eggs which are a little yellower than the non-organic variety so the mayonnaise will end up looking more “yellow”.  This is to be expected.

As far as oil choices go…. The mayonnaise will take on the flavor profile of the oil you use.  if you prefer a mild tasting mayo, I recommend using an oil that is not particularly pungent (for  example: a virgin, unrefined, cold pressed sunflower seed oil).  However, there are numerous choices as far as healthy options go:  My favorites are cold pressed, virgin nut oils, olive oil and avocado oil.  In my recipes I use either “Hot and Bothered” (which is a blend of avocado and macadamia oil) or “Cool, Calm and Collected” (which is  a blend of EVOO, walnut oil and hemp seed oil).  The blends are great because they have a wider range of beneficial nutrients.  Each type of oil has a different, and complimentary array of vitamins and minerals, as well as a different omega fatty acid profile – resulting a more balanced end product. You can use whichever suits your taste and compliments the dish you are making.   If you really want to get creative, you can then create flavors for your mayonnaise- roasted garlic, chipotle peppers in adobo, roasted red peppers, lemon zest and lemon pepper, horseradish, jalapenos.  The sky is the limit!

So.. without further ado..

 

The Healthy Mayo Recipe

2 eggs yolks (whites discarded)

1 tablespoon white vinegar

1 tablespoon lemon juice

1/4 teaspoon dijon mustard (dry mustard will work too)

1/2 teaspoon salt

ground pepper to taste (white pepper works well here)

1/2 teaspoon honey

1 1/2 cups oil ( we recommend “Hot and Bothered” or “Cool, Calm and Collected”)

Instructions:

Place all ingredients in your blender or food processor and mix on medium speed for about 30 seconds until slightly foamy.

Add oil 1 teaspoon at a time, waiting until each addition is thoroughly incorporated.  Once the mixture has visibly thickened (after adding about 1/3 cup of oil), add the rest of the oil in a slow and steady stream.  If you have an emulsifier on your food processor, you can just pour the rest in there.

Add additional flavors at the end, once your mayo has reached desired thickness and consistency.

Mayo can be refrigerated for up to a week.  Enjoy!!

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Facebooktwittergoogle_pluslinkedinrssyoutube

Leave a Reply

Your email address will not be published. Required fields are marked *