The downside to mayo is that it’s usually made with soybean oil. Soybean oil is a partially hydrogenated oil, a trans fat, and can be found in most processed foods in supermarket aisles.
It’s cheap to produce, so many companies resort to it before the more expensive oils like coconut or even butter. Trans fats have been linked to heart disease, cancer, diabetes, reduced immune function and other health concerns.
We’ve been buying mayo without soybean oil for years, opting for canola, or a better oil when possible. We concluded, based on grocery bills, that it’s just better to make your own. Here’s how incredibly easy it is:
- 1 egg yolk
- 3 tbsp apple cider vinegar
- 1/2 lemon (juiced)
- 1/2 tsp sea salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 3/4 cups avocado oil
Add the egg yolk, apple cider vinegar, lemon juice, sea salt, paprika and garlic powder into a food processor and blend for about a minute.
Then, while still blending, pour in about a tablespoon of avocado oil through the opening at a time. Wait a few seconds between pours for the avocado oil to emulsify.
Once emusified and looking like mayonnaise, trasnfer to a clean, dry mason jar and refrigerate. Keep for up to 2 weeks. Enjoy!
Recipes by Tasteaholics
Did You Try This Recipe?
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