A friend of mine, who was raised to cook everything from scratch reminded me the other day that I’m lazy. Thank you friend. What a good motivation that is for me.

So today I was making a Prosciutto, Lettuce, Tomato Sandwich on Silver Lakes Bread (so yum, it’s sprouted) and who was out of Mayo? Who would want a BLT type Sammy without Mayo? Well, that certainly isn’t me! Well I tend to be careful about how much oil I eat daily (because a teaspoon is 100 cal and you can really get into the weeds with that ingredient).

I know it’s an easy process. And I was able to use some French (from France) Mustard, which has a strong mustard seed flavor, so I know I’m good to go!

Do it Yourself: Homemade Mayonnaise

You can get recipes for Mayo all day long on the internet. And Tony Robbins said the other day “People are looking to you for Wisdom. At my age, I think he’s right. With 3 decades under my belt oh cooking and creating food, substituting a bad ingredients for good ones that your body can process…… I am hoping he’s right! So what can we substitute into a mayonnaise recipe I have? Let’s start with an egg yolk, French Dijon Mustard, and the right oil, drizzling that in while using an emulsion blender, for the first 30 seconds of blending. (Save the salt, pepper and lemon for later).

And just like we drizzle in the oil, I’ll be drizzling in pix of ingredients here.

Oils

Yes, that’s right! It’s the slow drizzle of the right kind of oil into ingredients to give you thick mayonnaise. A really great dijon mustard, that I get at a French supermarket, can really do the trick, flavor-wise.

But what oil, what oil? Well we all know about the seed oil’s right? Highly processed and really no good for the body. So you my think cottonseed. Grapeseed (or in England they call it Rapeseed, but they didn’t think that would fly here in America).

And then we know that both Canola and Corn Oil are a definite no. Let’s give you a hint about the Canola Oil. It has the word NO in it. And that’s all you really need to know. Highly processed.And peanut oil maybe occasionally let’s still not great. That goes for sesame oil too. And if you’re working with sesame oil you know the one that’s clear is for cooking in the dark one is for dressings, yes?

Getting back to SEED oils, I want to highlight here something you may or may not know about. In the last year or two, big companies trying to save money started using in abundance Sunflower and Safflower oils. Highly processed oils that your body cannot digest. But it’s cheaper. That’s why they do it. Please read your labels. This one has its’ shock value when you start to notice it’s in everything!

So there are three oils left.

One is Coconut Oil. It’s high in saturated fat, but for some not needing to watch cholesterol, that may be a good choice for you.

I’m sure you are familiar with the fact that Olive Oil is healthier. And another good choice is Avocado Oil.

Olive Oil has a low burning point. So it’s mostly recommended when you are cooking with a lower flame. And it’s recommended for things you don’t cook, like dressings.

Avocado Oil fits the bill for me. No overpowering olive taste, so. it’s what I am using to create Mayonnaise today. If you’re not sure if you’ll like it in Mayonnaise, just go buy a bottle of Mayonnaise made with avocado oil and test it out before you start making it yourself.

Homemade Mayonnaise is only gonna last a week in your fridge so you make the smallest amount possible: It’s one egg, a a teaspoon of Dijon Mustard, blend. But if you are going to use olive oil for a homemade mayo then to make sure to use light olive oil, instead of Extra Virgin. (Otherwise the flavor can be overpowering). Once it is the consistency of mayonnaise, add 1/2 a teaspoon of sea salt, pinch or two of pepper and the juice of half a lemon. And remember: use your emulsion blender or hand stick. That’s the best way to get it to look like the same thing you buy in a jar!

Save Time. Save Money, Eat Healthier,

Chef Marian Kitchen Confident