Mayonnaise is everywhere. It’s being slapped on sandwiches, burgers, and wraps, and being used as a dip for crackers, chips, fries, and vegetables. Although there is something to be said for the use of mayonnaise, it really falls below the grade when it comes to health benefits, and can actually be quite harmful due to its dairy, oils, and modified/artificial ingredients. Learn how to easily make a good one with this homemade mayonnaise recipe, and without the gastrointestinal nightmare.
Mayonnaise can help provide a unique flavour and moistness to all kinds of sandwiches, and help create the base for a number of dips. In this case, we are creating a mayonnaise that is fresh and free of any ingredients that can cause digestive upset (such as soybean oil, dairy ingredients in all forms, white vinegar, and artificial ingredients) and use replacements that can actually enhance it (apple cider vinegar) and add some beneficial probiotics! You’ve hit the jackpot.
- Good quality blender
- 2 egg yolks
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1/4 tsp mustard
- 1 tsp of sea salt
- 1 cup olive oil
- 1 tsp of dried dill, garlic, or herb of choice
- Combine egg yolks, apple cider vinegar, lemon juice, mustard, salt, herb(s), and 1/4 cup of oil.
- Blend for 10-15 seconds.
- While blender is running on low, add remainder of oil slowly through removable top until mixture is thickened.
- Scrape out mixture into a glass jar and store in refrigerator for up to 2 weeks.
- Use as your new mayonnaise for anything that requires it in your meals.