“Easy Peezie” Healthy Homemade Mayo that puts that unhealthy store bought Mayo to shame

Today, I wanted to present a guest writer's recipe from a great site I ran across called
"
The Healthie Foodie". They have some great Paleo and Non-Paleo recipes over there, and Sonia, a.k.a., "The Healthy Foodie" was gracious enough to let me use this great photography as well at this simple recipe and straight forward recipe for homemade mayo, to help me promote this "tasty healthy eating love".

Sonia,over at "The Healthy Foodie", is a 41 year old French Canadian from Québec (Canada), single mother of 2 [fully grown] kids, who’s turned her life around about 6 years ago and decided to embrace a healthy lifestyle and clean-up her diet quite a bit. Check out her site, good stuff over there (and great food potography, you all know that is my thing 🙂 )

Anyhooz, for those concerned about health, weight loss and childhood obesity, high cholesterol, and all the rest, this post is more important than just a cool recipe…….

Why? One of the real culprits to weight gain, childhood obesity, high cholesterol, and overall unhealthy eating is not the fat from pasture raised meat and eggs and such (though I avoid commercial meat and dairy), but these mass produced, poor ingredient condiments, that we cook with, and put on or in our food.

I'm talking about  ketchup, barbecue sauce, mayonaise, and other stuff "lurking" in our recipes, with their unhealthy ingredients like the overly toxic, and horrible for you health Canola Oil, common Table Salt, high fructose corn syrup and other toxic sweeteners, artificial preservatives,  and "God knows" what else.

…."newfangled", man-made foods the body was never designed to process, and thus they store themselves in the body as fat, and wreak all kinds of havoc on the body, as we unwittingly ingest them daily for decades 🙁

Kids grow up putting this junk in their bodes, often never getting to ingest any "real food" their entire young lives (in the important development stages), and they can't figure out why children are getting obese, having concentration issues at school , and so forth…….sigh

OK, my "rant" is over………

This mayo recipe should illustrate the principle of getting back to taking control of your food ingredients , and henceforth, taking control of your health, and the best part.. enjoying your foodI

That being said, let's get back to this recipe I found at "The Healthy Foodie"

"easy peezie" homemade mayo

 

Original recipe, instructions, and food photography credits to
the "
The Healthy Foodie"

 

One Pasture Raised Egg
(I AVOID COMMERCIAL EGGS, most Whole Foods have Pasture raised, not cheap, but worth it for health and taste)
(apparently size does matter here. Make sure you use a large or extra large egg, else you might need to add an extra one)

One cup Extra Light Tasting Olive Oil
(you will find the right one for your taste buds over time)

The juice of half an organic lemon or lime (about 2-3 teaspoons)

A generous pinch of Pink Himalayan Salt or alternately Celtic Sea Salt
(AVOID COMMON TABLE SALT UNDER ALL CIRCUMSTANCES!!!)

…a few notes from the original recipe author, Sonia (at "The Healthy Foodie"and myself

About the oil, it’s very important that you use light tasting olive oil and not full flavor. The latter is way too strong for mayonnaise! You could, however, sub avocado, macadamia, almond or walnut oil for some (or all) of the olive oil.

And what’s even better is you can flavor your mayo whichever way you like, too! You could very well add a teaspoon of Dijon or grainy mustard to it, or minced garlic, or horseradish, why not? Fresh herbs, such as thyme, rosemary or oregano, would be delicious as well. A pinch of cracked black pepper adds a little bit of a kick to it.

Crushed chili peppers would add an even bigger one! And of course, you could always replace the lime juice with your favorite vinegar!

My Note: check out the amazingly healthy Culinary Argan Oil, you'll love the roasted nutty taste [I promise this will the best non-cooking oil you will ever taste], and it has amazing health benefits [breast cancer prevention and prostate cancer prevention] that you will be putting into you and your kid's bodies for years to come. I add a little of this oil to an olive oil mix

Alright, you ready? Let’s make us some mayo, folks!

Start with one egg, straight out of the fridge. No need to fuss about it, let it come to room temperature, give it a warm bath or anything.

Just one egg. No pampering required whatsoever. I swear.

Throw that right in the jar. Add the lime juice (or vinegar) and salt.

If you wanted to add mustard, garlic or other flavorings, now would be a good time to do that.

Pour in one cup of light tasting olive oil. No need to drizzle or be all fancy schmancy here either.

Just pour it right in.

Now let that sit for a few seconds, just long enough for the egg settle down and find a comfortable seat at the very bottom of the jar, underneath the oil. Insert your immersion blender and push it all the way to the bottom of the jar.

Push the power button and do not move the blender for a full 20 seconds.

Almost instantly, the magic will start to happen.

Your fabulous mayonnaise will come to life right before your very eyes and quickly start climbing all the way to the top of the jar.

After 20 seconds, the mayonnaise will be almost all the way to the top.

This is when you want to slowly start raising the blender until you get to the very top.

Do not take it completely out, though, else you might send mayo flying all over the place!

Continue blending for just a few more seconds.

At this point, you can move the blender around to make sure you get every last bit of oil blended in.

And there you have it. Beautiful, creamy, tasty and HEALTHY mayo!

That wasn’t complicated, was it?

EASY-PEEZIE!!!!

~stay healthy~

 

click here or the photo below to see all my articles in "The Healthy Chef's Cookbook"

5 Responses

06.23.14

Just love your blog!  It's so nice to know that somebody out there cares… feeling the love =D

02.27.15

How long I can keep mayonnaise on the frigde?

02.27.15

Hey Libini.

You married now? Congrats if so…………..

I’m not a big fan of keeping it a long time. It seems the ingredients are don’t taste as fresh after the first week. The moisture seems to separate and if you try to re-blend, it comes out somewhat “flat”. When I make mayo and BBQ sauces, I make the smallest amout possible. I’m not the biggest fan of trying to use like store bought mayo that you can keep around for a couple of months, they put preservatives in those things for it work like that.

`~stay healthy~

 

 

 

02.27.15

A week is fine for me cause!  I'm excited to make home mayo. I'm also looking for ketchup recipes (we really love ketchup  :$  )

Today I was  remembering all things I've learn in your blog. Now I always read  food labels and I'm always searching.  

PD: I have a year and five months of marriage 😉 and my husband is REALLY  happy with the way I cook now. It's almost a year since I decided to cook healthier.  

Thanks for everything! 😀

 

 

 

 

 

02.27.15

Thought you recently got married because of a photo on your Facebook page.

I put a ketchup recipe on this article, that ketcchup takes few times to get it like you want. I’d recommend adding Manuka Honey to it.

http://www.gaiahealthblog.com/dinner-and-a-movie-roll-bounce/

 

Not sure if you ran across this article yet, but married women should read because its so true!!!

http://www.gaiahealthblog.com/2012/11/10/food-for-thought-boris-kodjoe-reveals-the-simple-secret-to-mens-happiness-its-really-this-simple/

 

 

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