Mayonnaise is delicious; it is great on sandwiches, salads, burgers and can even be used as a dipping sauce. The problem is, almost all mayonnaise bought from the store (whether it be regular or light mayonnaise) is made from vegetable oil. Often, the jars don’t even specify what kind of vegetable the mayo is made from either. As we’re now learning, consuming excess amounts of vegetable oil is unhealthy as they are high in polyunsaturated fatty acids and have a high omega-6 to omega-3 ratio.
If you regularly opt for light mayonnaise, chances are that you are going to be consuming some extremely unnatural ingredients too. Potassium Sorbate, Calcium Disodium and Guar Gum are a few strange ingredients I noticed on my jar of light mayonnaise. Notice that none of these ingredients are in the regular version?
Unfortunately, a lot of people shy away from making their own mayonnaise; often because recipes sound too complicated or require expensive kitchen appliances (food processors, blenders etc). More people should be making homemade mayonnaise as it is certainly a lot healthier. Here is a simple homemade mayonnaise recipe that you can make in just a few minutes.
Ingredients:
2 Large Egg Yolks (at room temperature)
2 Tablespoons Lemon Juice
1 Teaspoon Dijon Mustard (optional)
200ml Extra Virgin Olive Oil
Salt and Pepper to Taste
Directions:
Add the egg yolks to a medium-sized bowl.
Whisk the eggs rapidly in the bowl and then add the olive oil drop by drop whilst continuing to whisk.
Gradually add the lemon juice throughout the whisking process too.
Once done, add salt and pepper to taste.
You now have mayonnaise. Your mayonnaise will store for around a week in an air tight container in the fridge.
Note: Due to the high oil content in mayonnaise, it will be very high in calories (usually 80 – 100 calories per 100ml). It will also be quite rich (due to the use of olive oil) so use it sparingly. DO NOT consume too much of it or it will no longer be healthy!
Author Bio: David writes regularly for the health and fitness website; http://www.iwantasixpack.com/ and is passionate about healthy eating, nutrition and exercise.
Food processor on the other hand work on solids and can give you semi-solid foods. Between the two, the food processor is often considered as the more versatile as it can also liquefy something when the settings and time allowance are set. With its interchangeable blades and disks, you can use the food processor in a variety of ways. It can for instance chop ingredients for your dish, slice veggies, shred cabbage for your salad and also make purees for your little tot..’
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Oh I love home made mayo. We buy mayo made with olive oil. Thank you for sharing at the Thursday Favorite Things hop. xo
Katherines Corner recently posted..Autumn Drive
I haven’t made mayo in years. This sounds wonderful and healthier than the stuff in a jar.
Yael from Home Garden Diggers
Yael from Home Garden Diggers recently posted..Ipad Tote
I grew up on homemade mayo! It truly is delicious!
ah yes I agree making the own mayo might be troublesome at times but its well worth it. So much more delicious and healthy with fish and chips. =D
Definitely worth it Helene, and can be quicker than popping to the shop sometimes! Not sure if fish, chips and mayo is that much of a healthy treat though, unfortunately
Fresh, rich, homemade mayonnaise. Sounds wonderful! I haven’t made it and don’t eat it often but you are right. There are so many things we consume without intending to do so. Thanks Jessica!