Easy and Healthy Homemade Mayonnaise Recipe

If you are on a ketogenic diet, mayonnaise is a must on your foods list. A little mayonnaise tossed in with any salad can turn it into a delicious and filling snack. Here is an easy and tasty mayonnaise recipe.

Store bought mayo often contains sugar, corn syrup and other chemical preservatives. It is usually made with cheap and unhealthy oils. The product might also be oxidised since it sits on the shelf for a long time. Consumption of oxidised oils cause inflammation inside our  body and are one of the primary causes for raised cholesterol levels.

Making your own mayo at home is cheaper and healthier. The best part is that, it can be made in just minutes with very few ingredients.

Homemade Mayonnaise Recipe

Ingredients:

  • 1 large fresh egg
  • 1½ tbsp vinegar [white wine vinegar, apple cider vinegar]
  • 1 tbsp dijon mustard
  • ¼ tsp sea salt
  • 1 cup oil [ any neutral flavoured oil]
  • 2 tsp lemon juice

Method:

  1. Ensure that all your ingredients are at room temperature
  2. Put the egg, vinegar, dijon mustard and salt into a food processor. Blend for 30 seconds.
  3. Now start adding the oil very slowly through the top opening of your food processor with the blades rotating at high speed. You will be able to see that the mixture in the processor will start to thicken. Continue adding the oil slowly in a thin stream.
  4. You can also make mayonnaise using a baul and whisk .

4. Once all the oil has been added and the mixture is quite thick, add the lemon juice          and blend for 10 more seconds.

5. At this point, you can add in garlic paste, dijon mustard, extra salt, lemon or any           other additional flavour you desire. Transfer to an airtight container and store in           the fridge for up to one week.

Enjoy!

Notes:

  • The mustard is optional. Mustard helps keep the mayo stable, helps emulsify it and prevent it from breaking down.
  • It is important you add the oil very slowly, drop by drop in the beginning. You need to be patient. Once the mixture starts to thicken, you can be more careless and add in the oil in a continuous thin stream. If you add the oil too fast in the beginning, the mayo will not thicken.
  • Olive oil has a strong flavour. It may be better to use 1/2 cup of olive oil and 1/2 cup of a more neutral flavoured oil like sunflower or safflower.

Broken Mayonnaise? Fix it Easily

If you got a gooey curdled looking mess instead of your rich, thick mayo, don’t be disheartened, it can be fixed. You probably added the oil too fast in the beginning.

Use a tbsp of mustard or an egg yolk or you can use both. Put it in the food processor and run high. Add your curdled or broken mayo mix in a very thin stream [teaspoon by teaspoon, if you want to be even more careful]. Once you’ve added 1/4th of the mixture, beat for 30 seconds and then continue to add the remaining mixture slowly.

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