Originally published September 20 2012
How to make fool-proof, healthy mayonnaise
by Christy Pooschke
(NaturalNews) If you've made the switch to a natural foods lifestyle, chances are you've experienced a few failed attempts at making your own homemade mayonnaise. Mayo is a challenging recipe to master because standard recipes are based upon the delicate process of emulsifying raw eggs with oil. This must be done with precision, lest you end up with a runny egg smoothie instead of spreadable mayonnaise in the end. However, by using an immersion blender and substituting flax seed for the raw egg, you can avoid this delicate step and rest assured that you'll never botch another batch of homemade mayo again.
Why make homemade mayonnaise?
When you transition to a natural foods diet and start reading ingredient labels, it becomes challenging to find commercial varieties of condiments that aren't made from corn-based vinegars, refined sugars and genetically-modified oils. Generally, even the mayonnaise varieties that claim on the front label to be "made with olive oil" are actually made with a blend of oils that includes olive oil but is primarily comprised of other oils (e.g., soy or canola) which are not mentioned on the front label. With the recipe included here, you will know with absolute certainty which ingredients you are consuming, and you will be using ingredients that actually contribute to your health such as, raw unfiltered apple cider vinegar, raw honey, and flax seed.
Fool-proof mayonnaise recipe
Makes about one cup.
The first key to foolproof mayonnaise is to use a stick blender (or immersion blender) and the accompanying mixing cup. If you are accustomed to making mayo in a regular upright blender, then you will appreciate that the stick blender method does not wear out your arm by requiring you to drizzle oil into the mayo in a slow, steady stream. The other key to fool-proof mayo is to use a recipe like this one that is based on a mixture of flax meal and water, rather than eggs.
Ingredients:
3/4 cup grapeseed oil
1 TBSP finely ground flax meal
3 TBSP water
1 TBSP raw, unfiltered apple cider vinegar
1/4 tsp sea salt
1/2 tsp dry mustard powder
1 tsp raw honey
Directions:
Pour oil into the immersion blender cup. Add all other ingredients. Place blender into the cup. With the blade resting flat on the bottom of the cup, blend the mixture for a few seconds until it no longer incorporates. Tilt the blender or lift it a bit to allow more oil to flow into the blade as you continue mixing. Blend until no more oil incorporates. Total blending time is about 15 seconds. Don't worry if a bit of oil on the top doesn't incorporate. Simply remove the blender, and use a spoon to stir it in. Cover and store in the fridge.
Notes:
This mayo will likely have a slightly green hue from the grapeseed oil, and specks of flax meal will also be visible in the finished product.
Grapeseed oil adds a fairly neutral flavor to mayonnaise. If you substitute extra virgin olive oil or any other stronger tasting oil, you may wish to increase the amount of honey.
Sources for this article include:
http://www.globalhealingcenter.com
http://www.naturalnews.com/035168_flax_seeds_omega-3_fatty_acids.html
http://stellaculinary.com
About the author:
Christy Pooschke is a natural health advocate who became passionate about avoiding food additives after healing from years of chronic illness. Want more simple & tasty natural recipes? Check out her e-book, Eating Additive-Free- a natural cookbook packed with 160 recipes and a complete additive-free grocery shopping guide!
Christy Pooschke is a natural health advocate who became passionate about avoiding food additives after healing from years of chronic illness. Want more simple & tasty natural recipes? Check out her e-book, Eating Additive-Free- a natural cookbook packed with 160 recipes and a complete additive-free grocery shopping guide!
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