So, this is the year of the new eating plan. I have seen posts and heard the conversations about the January resets. Whole 30, Paleo, Keto, Clean Eating - you name it, someone you know is changing it all up this year and making 2020 new better different – maybe even you.
Today’s Tip is an easy recipe that can help many of you get the creamy texture and yummy taste of mayo in the healthiest version – made at home. No risk of added preservatives, colors, dyes or natural flavors.
**On a side note – do you know what “natural flavors” are? Neither does anyone else. According to the FDA natural flavors need to be listed on a food label but could actually be upwards of 200+ different components. Say what?!
One major mayonnaise company lists their natural flavors as: “Natural flavors are made from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof.”
Um…NO thank you!
OK, back to the recipe…
This keto-friendly homemade mayonnaise is fresh and adds a delicious creaminess to your dressings and other recipes.
The MCT oil stands for “medium-chain triglycerides” and is the same type/structure of fat that’s in coconut oil, except it remains liquid when cool. It may be tempting to substitute coconut oil for the MCT oil, but don’t do it – you’ll end up with a gloppy, sticky, weird texture. You can buy MCT oil at a surprising number of places these days. Locally, I get mine at Natural Grocers or Sprouts.
In case you’re thinking, “Why would I go through all this trouble. I’ll just buy a healthy mayo at the store.” Think again.
Even a “healthier” olive oil-based mayo contains some scary ingredients like -- sugar, soybean oil, modified potato starch, Calcium Disodium EDTA (??) and natural flavors. Again, NO thank you!
So, if you’ve given up mayo thinking it’s bad for you – it’s not. At least this version isn’t.
Makes 20 Servings
Add eggs, yolks, lemon juice, vinegar, mustard and salt to a blender or food processor. Blend on high for 1 minute until frothy.
Reduce speed to medium and begin to slowly pour in oil, beginning with the olive oil, then moving to MCT oil. The process of adding the oil should take 2-3 minutes. The slower you go, the better the mayo will turn out.
Transfer to a clean jar, cover and store in the fridge for use in MANY recipes! This will keep for about 5 days in the fridge.
I hope you can see how this is just one easy example of what we can do to protect ourselves from the “conveniences” of packaged and processed food from the store. Homemade is always better for you than store bought.
Until next time, be well friends!
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