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Mayonnaise my Way..

October 19, 2013

Yummy Egg and a half Mayo!

Yummy Egg and a half Mayo! The specks in mine are from the dulse I use in my salt.

For such a long time we had to “hold the mayo”! Phew, what a relief that we have come to our senses and understand that fat is good for us!

Have you read the label of commercial mayonnaise lately? A full fat well-known brand has Soybean Oil, Water, Eggs:Less than 2%, Vinegar, Lemon Juice Concentrate, Salt, Sugar, Dried Onions, Dried Garlic, Paprika, Natural Flavour, Calcium Disodium EDTA. YUK!

And a low-fat version reads like a science experiment – lets not even go there!

The worst ingredient on this label for me is not the Calcium Disodium, (despite that being pretty yucky – read about it here), but the major ingredient; soybean oil.

Did you ever wonder how they get oil out of vegetables? Do you recall an oily vegetable other than olives and avocados (though, technically a fruit)?

Maybe NOT!

My tuna salad with a dollop of mayonnaiseGetting oil from plants or plant seeds is a long-winded and lengthy process. The seeds have to be ground, pressed, chemically treated (solvent extraction), boiled, chemically treated again (alkalised), bleached and deodorised. What is left is a shelf stable, light coloured clear fluid that in no way resembles where it came from.

It is not the calorie quota of these oils that impact on our health, it is the multiple problems with the way that our bodies metabolise them. These span from hormonal dysfunction to autoimmune disease.

A few months ago I read David Gillespie’s book Toxic Oil. Albeit, sensationalist, it’s an easy read which will encourage you to appreciate the whole food/real food movement. Since then (and after further research), I have steered clear from processed oils and only consume cold pressed olive or macadamia oil, with my preference of fat being butter or coconut oil. We always knew butter was better!!I have “healthified” my version of mayonnaise by using MCT fats, which are better metabolised by the liver. This recipe uses half macadamia oil and half coconut oil. You may find the coconut a bit overpowering if you are not used to it but experiment with different brands as some are more coconutty than others. It is sooooo good for you!

I like the way the coconut oil gives a buttery texture when it is cold. Mmmmm, yum!

1 clove of garlic (or 2 if you like it garlicky)
1 whole egg + 1 egg yolk
1/2 teas salt
1 teas savoury yeast flakes (optional)
1 teas Dijon mustard
1 tab apple cider vinegar
1 teas honey (optional)
120g macadamia oil
80g coconut oil
pepper to taste
Measure out the oils together into a cup first.
Mince the garlic on SP 9 for 5 seconds. Add the eggs and remaining seasonings and blend on SP 6 for 10 seconds until smooth.
Insert the butterfly and put on the MC, face down. Whilst the TM is on SP 4, add the oils slowly over the course of 6 – 7 minutes. The MC will slowly filter the oil through the air vents. I am very lazy and prop the cup on the side of the MC and give it a tip every couple of minutes. It will be the consistency of cake batter and will firm up in the fridge. Bottle and enjoy on everything!!
My lazy way of adding the oil

My lazy way of adding the oil

 To see a very interesting video how processed oils are manufactured, go here.

3 Comments leave one →
  1. Bea permalink
    October 19, 2013 6:40 pm

    Ooh looks sooo fantastic thank you….how long do you think it might keep for in the fridge??? Thanks so much for recipe testing

    • October 27, 2013 5:28 pm

      I have kept it for 3 weeks and it is still fine!

  2. October 19, 2013 4:00 pm

    I need to make my own mayo, I have tried a few times, was successful once but have bombed twice. It does not seem to work in winter, maybe my ingredients are too disparate in temperature. The mayo I buy has no nasties and but is made with sunflower oil, which I’d like to get away from. I’m definitely going to give this a go.

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