Recipe: Healthy Homemade Mayo
Ever heard conflicting information on the healthfulness of different fats? Olive oil; coconut oil; soybean oil; etc.?
Well, I have some clarifying information in my latest post.
In my last blog post, I listed out my favorite cooking fats. I also gave you my full permission to ditch a few of the popular but oh-so unhealthy fats.
Recipe (healthy fat): Mayonnaise
Makes about 1 ½ cups
1 large or extra large egg
2 tsp lemon juice
½ tsp salt
1 tsp Dijon mustard
1 clove garlic
1 cup olive or avocado oil
Add all ingredients except oil to your food processor. Process until creamy (about 10 seconds).
With the food processor running, add a few drops of oil into the egg mixture. Every few seconds add a few more drops. Continue until the mixture starts to thicken.
Now you can do a slow drizzle. Stop pouring, every once in a while checking that the oil gets fully incorporated.
Store leftovers in a covered container in the fridge for up to 1-2 weeks.
Serve & enjoy!
Tip: Use this in place of mayonnaise for egg, salmon, chicken salads, etc.
To your health!