Making Mayonnaise the healthy way

By Fat Loss Chef • November 5th, 2009

I love mayonnaise I always have, I was put off it for a while when I had been sucked into the fat is bad for you way of thinking a number of years ago.

However if you make your own it can be as good as a REALLY good thing.

The main problem with the mayo you buy in the shops is that it’s made with vegetable oil, which is made up of predominantly omega 6 fatty acids which are not good for us.

Mayonnaise is dead simple to make and once you make it you can keep it in the fridge ( I’ll keep mine for a week maximum), it’s not something that I make every week but I would say I do it very often. I combine making the mayo when I’m going to make another dish like smoked makeral pate or smoked salmon pate,

Here’s how I do it… Here’s my ingredients
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I use my food processer and in it I put an Egg yolk, some vinegar (apple cyder) about 4 teaspoons Salt and pepper and some ½ a teaspoon Dijon mustard Salt and pepper and give it a zap for about 10 secs.
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Start pouring your oil in I used my extra virgin olive oil 200ml on this batch which is quite a strong flavor, next time Ill tone it down a bit and try and tone it down a bit and next time use some walnut oil as well. All I do is to keep the food processor running and then pour the olive oil in through the hole in the top, the mixture starts emulsifying very quickly and before you know it you have your creamy mayonnaise. As a way of getting fat into your diet a mayonnaise like this can be pretty near perfect in terms of a food source, as always remember the guidelines you can’t eat loads of it but a healthy teaspoon or so can go along way when it tastes as good as your own mayo. Once you have made your first batch then experiment with oils and flavourings and have some fun, let me know what flavouring combo’s work for you. Next on my hit list is going to be some confit garlic and lemon ( together and separate).
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Here’s what it looks like when you are
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