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Easy Homemade Mayo

July 12, 2017

My kids love mayo, we use it daily to make chicken salads, on sandwiches, and I honestly think one of my kids loves it so much that she would eat it with a spoon if I wasn't looking.

 

Recently, I read an article about cancer prevention and diet and one of the foods listed to NEVER eat was commercially bought mayo. Why? Even the "healthier" versions are usually made with an unhealthy oil,  and some even contain high fructose corn syrup. I have found that even the ones that contain olive oil only have a small amount and mixed in with one of the other unhealthy oils.

 

What's wrong with something that sounds as innocent as a vegetable oil? It's how these oils are processed that is the problem. Vegetable, Safflower, Soybean, and corn oil remove the oils chemically. Then they are deodorized and altered. They are one of the most processed foods we can consume and they are in so many products, mayo being one of the many. 

 

So, in a quest to keep my family healthy, I came up with a super easy way to make my own mayo. It takes less than 5 minutes and it keeps for about a week. A food processor makes it easier, but you can whip with a fork and get the same results. Avocado or walnut oil are my favorites to use because the taste is more mild, but I have used olive oil in a pinch because I always have it on hand.

 

1 organic raw egg

2 tablespoons raw apple cider vinegar

dash of sea salt

1 cup avocado oil, walnut oil, or olive oil

 

Place raw egg, apple cider vinegar and sea salt in food processor and begin processing.  Slowly, drizzle in oil (I pour into the top) and whip until it looks like mayo. That's it. Store in a glass container in the refrigerator. Will keep for 7-10 days.

 

 

 

 

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