Store-bought mayo is pretty incredibly nasty. Aside from other questionable ingredients, it’s always, and I mean, always, made with a “veggie” oil like soy or canola as the base. Those industrial oils are filled with damaging polyunsaturated fat, are are completely rancid and awful for you.
Just look at the ingredients of this typical jar of “real” (yes, that’s literally what it says on the label) mayo. On the surface, it might not seem so bad. I mean, most of these are fairly recognizable things.
Ingredients: Soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice, calcium disodium EDTA (used to protect quality), natural flavors.
But of course, when you’re an educated real food consumer, you know that these things aren’t always what they seem. You know to avoid soybean oil, non-organic corn and sugar products, factory-farmed animal foods, and questionable chemical cocktails as additives.
And when it comes to mayonnaise, I mean it when I say that they’re always filled with crap like this. You know the ones that say they’re “made with real olive oil?” They’re tricking you. Made with doesn’t mean, made exclusively with. We’re talking, almost all canola with a few drops of olive. See what they did there?
Enough with the icky ingredients and deceptive labeling! Let’s make our own mayo. It’s delicious. And good for you, too!
My mayonnaise recipe uses super-amazingly-healthy coconut oil and real, organic olive oil, along with fresh pastured eggs and other wholesome ingredients. Try it out! I bet you’ll be ready to dump the jar of that other stuff in the trash. And you’ll be shaking your head the next time you see one of those dumb commercials singing their jingle of, “Bring out the best!” referring to their so-NOT-real mayo. No thanks.
Recipe: Coconut Oil Mayonnaise
Makes about 1 1/2 cups mayo.
- 1 whole, pastured egg
- 2 pastured egg yolks
- 1 T dijon mustard
- Juice of ½ small lemon
- ½ teaspoon sea salt
- Pepper to taste (I like a few shakes of white pepper)
- ½ cup quality olive oil (find it here)
- ½ cup coconut oil, extra-virgin or refined (find it here)
- Secret ingredient: 1 T plain whole milk yogurt, plus an additional 1 T whey (optional)
In a blender or food processor, mix the eggs, yolks, mustard, lemon juice, salt and pepper. Melt your coconut oil over a very low heat, just to let it turn from a solid to a liquid. You do not want it hot, or it will “cook” the eggs.
Now, you’re going to need to slowly pour in your oils while your food processor/blender is running at a low speed. You need to do this very slowly, just pouring a very thin stream—pouring through the two little holes in the lid of your food processor help to accomplish this. Once all the oils are emulsified, add in your yogurt and/or whey if you’d like. The yogurt gives it a semi-sweet and tangy flavor and can help it stay fresh, but the whey is what will really help the mayo keep longer (about a month, versus a week or so). Refrigerate and enjoy!
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