Homemade mayonnaise has always alluded me because it just seemed too complicated. I believed that until my 12-year old son easily whipped up a batch in minutes for his science experiment on emulsion. It was so simple! You may think it is more convenient to purchase mayonnaise, but what is really in that mayo jar from the store?
The problem with store-bought mayo is mainly the oil and the eggs. But, wait, those are the main ingredients! Most conventional mayonnaise brands are made with soybean oil. This oil is almost always genetically modified and highly processed.
The other main ingredient in mayo is eggs, which is usually from unhealthy chickens being fed GMO- food. Pastured eggs are the best choice as they add healthy fat as well as Vitamin A, choline, and lecithin.
Although the organic versions of mayo may be a little better than the main brands, they still contain high amounts of sugar and salt. Making homemade mayonnaise is not only healthy for you, but it is also delicious too! Once you taste the freshness of this homemade condiment, you will have a very hard time going back to the processed version in a jar.
| Prep Time | 3 minutes |
| Servings |
cup
|
- 1 egg
- 1 egg yolk
- 1 teaspoon sucanat
- 2 teaspoons apple cider vinegar or fresh lemon juice
- 1/2 teaspoon salt
- 2 teaspoons dijon mustard
- 1 cup avocado oil
Ingredients
|
|
- Place the eggs, sucanat, vinegar, salt, and mustard in the bowl of a food processor or blender. Blend until smooth. While motor is running, pour the oil in a slow steady stream. Once it starts to emulsify you can add it faster. Process for about 3 minutes until creamy. Taste to adjust for salt. Store in a glass jar in the refrigerator.
Mayonnaise will stay fresh for about one week.
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