Condiments are a great starting point for getting healthier in the kitchen. One of the first ingredients in most condiments is high fructose corn syrup. While this may not be the case for mayo, mayo is not a condiment usually associated with a healthy diet…until now! Homemade mayonnaise imparts valuable enzymes to sandwiches, salads and more! I have been using this mayonnaise as part of my salad dressing and it is so good! If you choose to add whey it will add additional enzymes as well as stabilize it. Mayo made without the whey will last about 2 weeks in the fridge whereas made with whey will last several months (good luck keeping it in the fridge for that long).
If you were not a mayo lover, I would still recommend trying this out. It has a different taste, texture and consistency than store bought mayo (since it doesn’t have artificial thickeners and food coloring!).
One of the main things to learn when shopping is how to interpret the ingredient list. Rule of thumb is if you can’t pronounce it, it probably doesn’t need to be there. Part of eliminating processed food from our diet means just that…keep the ingredients SIMPLE and easy to pronounce! Here is what I found on my mayo container (and keep in mind, this is the Olive Oil version of Best Foods so it is already a “better” start since it doesn’t have as many of the bad oils:
“Water, Oils (Soybean Oil, Extra Virgin Olive Oil), Vinegar, whole eggs and egg yolks, modified corn starch, sugar, salt, lemon juice, sorbic acid, calcium disodium edta (used to protect quality), xanthan gum, citric acid, natural flavors, oleoresin paprika, beta carotene (color).”
I have highlighted the ingredients that are necessary (even if not for my recipe listed below, they are acceptable for a mayo recipe). The rest are “fillers”. Pretty sad if you ask me. There are 11 extra ingredients! Paprika is found as an optional ingredient in mine, but Paprika in the form “oleoresin paprika” is a paprika concentrate and is primarily used for coloring. Again, why these unnecessary additives?
Your body doesn’t need these additives and in fact it confuses your body. Items not needed can turn into fat, or build up on the intestinal tract causing a lifetime of damage. Stick with simple, whole ingredients and when possible, make them at home!
Nikki’s Simple Mayonnaise
1 whole egg, at room temperature
1 egg yolk, at room temperature
1/2 teaspoon dry mustard
2 tablespoons lemon juice
1 tablespoon whey, optional (but it will keep longer and add more benefits if used)
1/4 rounded teaspoon paprika, optional (does change color slightly)
3/4 to 1 cup sunflower oil, expeller pressed coconut oil (not virgin), sesame oil, olive oil (or combination thereof)
1/4 teaspoon salt (more or less to taste)
Add all ingredients, except for Sunflower oil and salt, to food processor. Blend well (about 30 seconds). Add a slow steady stream of oil. Add salt and taste. If you used whey, leave out 7-10 hours to let “set”. The mayo will thicken and develop more flavor over time.