Homemade Mayo (Paleo, Dairy-Free)
You can make mayo at home with very few ingredients. My recipe has NO nasty oils, only the healthy ones and is packed with protein and healthy fats.
I LOVE mayonnaise. Maybe it's a British thing, but I literally used to put mayo on everything from potatoes to roast chicken. Unfortunately, the majority of store-bought mayo brands are full of added ingredients and terrible oils. You guys probably know this, but soybean and vegetable oils should be avoided at all costs.
However, this doesn't mean you have to deprive yourself of the good stuff. You can easily make your own at home with very few ingredients. My recipe has NO nasty oils, only the healthy ones and is packed with protein and healthy fats. You can enjoy this mayo entirely guilt-free.
P.S. I was serious about mayo with potatoes and roast chicken... GOOD (and weird) STUFF.
2 organic egg yolks
½ cup extra virgin olive oil
½ cup avocado oil
3 teaspoons lemon juice
1 teaspoon mustard
Pinch of salt
- In a blender on a low setting, mix egg yolks, mustard and ⅓ of the lemon juice.
- Slowly drip the oils into the blender, being careful not to ruin the emulsion. When the emulsion forms you can add a little more oil at a time until it’s all in the blender.
- When the texture is thick (like typical mayo), add the rest of your lemon juice & seasoning. Remove mayo from the blender and store in a mason jar in the fridge!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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