Foodie / nutritionist confession. Until today I had never made my own Mayonnaise. It’s true. I kept hearing how hard it was to get right and so it kept scaring me off! On the rare occasion I’ve used Mayo I’ve always had someone around to take care of making it for me. But not today! And you know what? IT WAS EASY!! And I whisked by hand! Yes, I have a stick blender and a thermomix and I know that it can be made in 20-30 seconds in one of these, but I wanted to try old school style first. Plus there’s less washing up!
I have my niece to thank for expertly slowly dribbling in olive oil while I whisked. I’m sure it made all the difference and certainly made it taste extra great 👭👌. A delicious source of vitamin A and choline and DHA and…. So much more. This is such a nourishing staple to use frequently as a dressing for salads or as a dip for yummy things like paleo chicken nuggets (recipe coming!).
Health Benefits of Homemade Mayonnaise
Homemade mayonnaise can certainly be classified as a superfood recipe. Especially with this recipe contain 3 beautiful pasture raised egg yolks. For the last couple of decades egg yolks unfortunately got an unjustified bad wrap, causing many people to fear the humble yolk. Fortunately these myths on egg yolks and cholesterol are being busted – again. So please, eat good quality egg yolks knowing they are doing you so much good! Egg yolks are a rich source of:
- fat soluble vitamins A, D and E,
- Choline – required for liver function, methylation, nerve system and brain function, muscle movement and structure of cells walls. SO it’s good for supporting energy levels, detoxification, cognitive function (memory and concentration) and preventing muscle aches and cramps to name but a few.
- B vitamins, including folate and B6
- the Carotenoids Zeaxanthin and Lutein – antioxidants that are important for eye health. They appear to protect against age related macular degeneration.
- The long chain omega 3 fatty acid DHA – important for brain health and retinal function in the eyes.
- The long-chain omega-6 fatty acid arachidonic acid (AA), which is required for the healthy skin, hair, libido, reproduction, growth and response to injury.
- Both of the above fatty acids are particularly important for infants, children, pregnant and breastfeeding women and individuals with oxidative stress related degenerative conditions such as Alzheimer’s disease.
- A good source of the minerals calcium, phosphorus, iron and zinc
The cold pressed extra virgin oils also provide a wealth of cardiovascular, neurological and hormone related health benefits. More on the benefits of these oils another time. For the time being, please stick with cold pressed extra virgin oils. No light olive oils. That is why in this recipe I’ve mixed the olive oil with a milder tasting oil such as macadamia or flax seed.
- 3 organic / biodynamic pasture raised hen egg yolks.
- Juice from 1/2 a lemon or the equivalent in unfiltered raw apple cider vinegar
- 1-3 tspns dijon mustard (optional, and amount used depending on taste preference. start with 1, easy to add more later).
- 50ml Cold Pressed Extra Virgin Olive Oil
- 50ml of either cold pressed macadamia oil or cold pressed flax seed oil.
- 1/4 tspn grey Celtic Sea Salt and
- Pepper to taste
- Pop the egg yolks, half of the lemon juice and 1 tspn of mustard (optional) into a bowl. whisk together thoroughly.
- Whisk vigorously while VERY SLOWLY dribbling in the oil. It's important this is done slowly so that the oil emulsifies with the other ingredients. If poured in too quickly it will separate and won't emulsify.
- Have a taste.
- Add salt and pepper, and if desired add more lemon juice or mustard to suit your tastes.
- When whisking by hand it's quite useful to either use a heavy based bowl on a rubber bench top mat to prevent the bowl from slipping. Alternatively, have someone else dribble in the oil while you continusouly whisk. A great exercise for stamina and endurance! the effort will be worth it.
- Follow the same instructions, blending the bulk of the ingredients first, then dribbling in the oil while the blender is on. Will work best in a glass jar with a stick blender if only doing a small amount. If multiplying the recipe you can use a larger blender such as a thermomix.
- In a glass jar in the fridge for about a week.