Wednesday, October 1, 2014

healthy homemade mayonnaise

2 egg yolks
1 tablespoon fresh lemon juice
1 teaspoon gluten-free Dijon mustard*
1/2 cup macadamia nut oil or other oil (see here)
1/4 cup extra-virgin olive oil

You can also make this recipe using a handheld immersion blender or a small blender. If using a regular-sized blender, double the recipe to make blending easier. Use the opening at the top of your blender to slowly drizzle in the oil.

In a medium-sized mixing bowl, whisk together the egg yolks, lemon juice, and mustard until blended and bright yellow, about 30 seconds. Begin adding 1/4 cup of the macadamia nut oil to the yolk mixture a few drops at a time, whisking constantly. Gradually add the remaining 1/4 cup macadamia nut oil and the olive oil in a slow, thin stream, whisking constantly, until the mayonnaise is thick and lighter in color. Store in the refrigerator for up to a week.

Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4714-4716). Victory Belt Publishing. Kindle Edition.

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