Taking the time to make some food items from scratch that
you would usually use store bought convenience items for are all part of the
process in making healthy mindful changes that in time will change the health
of your body. By using ingredients that
have “value” or contribute to nourishment is the key.
Store bought mayo is convenient and cheap. It’s filled with unnecessary soybean or
vegetable oils, extra chemicals and preservatives and honestly, once you make
your own mayo you will be smitten and never look back! Besides being extremely easy to make, it
changes the way food you use to mix with mayo and of course makes it Wickedly
Delicious! Need I say more?
Last night I was craving old fashioned chicken salad and
wanted it so bad that I whipped it up using some leftover pouched chicken I had
from Sunday night dinner.
This mayo took less than 1 minute to prepare. Pretty Easy!
Handcrafted Mayonnaise
2 Large Organic Eggs (See Note)
1 tsp Raw Coconut Vinegar
2 tsp Lemon Juice, Fresh Squeezed
½ tsp Himalayan Pink Sea Salt
¼ tsp White Pepper
½ Cup Extra Virgin Olive Oil
¼ Cup Coconut Oil (Warmed)
Dash Coconut Aminos
Egg Note:
If using raw Eggs - Wash fresh eggs
in shells in soapy water first and rinse thoroughly to help avoid any salmonella.
Coddle Eggs – A coddled egg will
give the mayo a smoother creamier texture and will kill any bacteria associated
with salmonella. Good for people with
low immune disorders or elderly.
To Coddle Egg – Simple bring a small
pot of water to boil and place egg in water for 45 seconds. Plung it in ice water to stop the cooking
process.
Combine all the ingredients except
the oils in a container and using an emulsion blender, blend ingredients
together. Then very gradually in a thin
stream, while blending, add the oils.
Adjust seasoning with any additional salt and pepper.
Refrigerate to chill. This should last for approximately 5 days in
the refrigerator.
