WHY you should make your own mayo
First of all, homemade Mayo taste SO MUCH better than the stuff in the store, at least this recipe does. More importantly, traditional mayo that you buy in the store is made with soybean or canola oil, which is a big NO-NO! Vegetable oils have been glorified as healthy for years now, while saturated fat has been given the boot. This is the furthest thing from the truth! Canola oil has been one of the BIGGEST Marketing Lies. It is being pushed down our throats as healthy and this IS NOT TRUE. Even Whole Foods uses it in all of their prepared foods! :’-( Maybe I should send them my recipe!!
Why you shouldn’t use vegetable oils
- Canola, corn and other vegetable oils are usually made from GMOs.
- These oils are HIGHLY processed, unlike Virgin Coconut oil, butter and the real deal, lard.
- Vegetable oils contain HIGH amounts of Omega 6, throwing off the Omega 6 : Omega 3 ratio which should be 1:1.
- Veggie oils should not be used in cooking due to high heat causing the oil to oxidize.
- Vegetable oils contain high levels of polyunsaturated fats that oxidize in our bodies, which can lead to inflammation and clogged arteries.
For More Information, see: Wellness Mama, Authority Nutrition, Chris Kresser, Dr. Mercola It’s not Saturated Fats we should be worried about consuming in our diets, but these Deceitful vegetable oils that are hidden in MOST, if not ALL, of our processed foods!
My Favorite Recipes using Mayo
About this recipe Some people have had great success with also using a blender or immersion blender, but I find that I have PERFECT mayo every time with my food processor! I have also kept this recipe SIMPLE! Some of my recipes call for just the yolk or just the white for different reasons. I wanted a mayo that I didn’t have to use just the yolk, and this recipe works GREAT with the whole egg! NOTE: Be sure to use eggs from a healthy, trusted source. Most people worry about raw eggs, but there is no need to worry if you purchase pastured (NOT pasteurized) eggs from a local farmer whose chickens freely roam, eat off of the land and are well-cared for. There are MANY more cases of salmonella from processed, cooked foods than from using pastured, raw eggs. Just a thought.
Makes a little over 2 cups
- 2 whole pastured eggs
- 1 tbsp. apple cider vinegar
- 3/4 tsp. salt
- 2 tsp. prepared mustard
- 2 cups light olive oil (not a vegetable blend)
Blend eggs, vinegar, salt, and mustard in food processor. While machine is running, slowly add oil, VERY SLOWLY!! Continue until all of the oil has been added and the eggs and oil have formed an emulsion or Mayonnaise. Taste for salt and adjust if needed.
Store in refrigerator for up to 2 weeks.