A healthy homemade mayonnaise recipe that uses good quality oil and is sugar-free. This mayonnaise is soy-free and fits a candida diet.
Mayonnaise has gotten heat from health nuts for a while now. And rightly so! Most brands of mayonnaise use canola oil, white distilled vinegar, sugar, and preservatives. Some also use raw eggs, which can be disastrous on a hot Southern California day picnic.
But to count mayo out for those ingredients would be to miss out on so many yummy things! For instance, just recently I used it as a base for an aioli dip for my Paleo Crispy Cauliflower appetizer. It’s works perfectly on sliders and wraps. And if you find yourself in Belgium, be prepared to dip your fries in it. Mayo has definitely proven to have many delicious uses. So, shouldn’t we try to “fix” the problematic ingredients in mayonnaise first, before calling it quits? Yep. That’s exactly what I did years ago with this Healthy Homemade Mayonnaise recipe, and my clients (and my own tummy) are happier for it 🙂
A Healthy Spin on Mayonnaise
My Healthy Homemade Mayonnaise uses olive oil (or avocado) as its base, pasteurized eggs to eliminate some potential bacterial issues, apple cider vinegar, a little bit of mustard and some sea salt. That’s it! Once you whip this up in your blender, this homemade mayo can store in your fridge (in an airtight container) for up to 2 weeks. So why buy the other stuff when you can easily make it at home with better ingredients?
This recipe works best with a blender that you can manually adjust the speed. Starting at a low speed and slowly moving up to a higher speed while adding in the oil is what gives the mayonnaise its thick texture.
This mayonnaise is great in our Healthy Salmon Salad or in the dip for our Paleo Crispy Cauliflower.
HEALTHY HOMEMADE MAYONNAISE RECIPE
- 2 pasteurized eggs*
- 1/4 teaspoon sea salt
- 2 teaspoons mustard recommended brand: Eden Organic Brown Mustard
- 2 Tablespoons raw apple cider vinegar
- 2 cups olive or avocado oil
In a dry blender, add the eggs, sea salt, mustard, and apple cider vinegar. Set to the lowest speed (this is very important). While blending on low, gradually drizzle in the oil. When most of the oil has been added, slowly work up to a higher speed. The mayonnaise should start to get thick and that's when you know it's done.
Store in a glass container with a tight fitting lid and keep in the fridge for up to two weeks.
*If you cannot find pasteurized eggs, here is how to make them at home:
Use fresh, room temperature eggs. If stored in the refrigerator, remove eggs from refrigerator and leave out until they reach room temperature. Place eggs in a small to medium size saucepan filled with cool water. The water should cover the eggs by 1 inch, and the eggs should not be stacked on top of each other.
Place a digital thermometer in the water, hooking it on the lip of the saucepan. This is important for water temperature accuracy! Place the saucepan over medium heat and slowly bring the water to 140 degrees F.
If using large eggs, keep the eggs at this temperature for 3 minutes before removing from water with a slotted spoon. If using extra large eggs, keep them in the water for 5 minutes before removing them. Do not let the water temperature reach above 142 degrees F.
Run the eggs under cold water or give them an ice bath until they return to room temperature. Use eggs right away or store in the fridge for up to 1 week.