Homemade Mayo

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After all this talk of which fats to include in your real food diet and which foods to avoid, I thought it was about time I shared a recipe with you! 

I chose to share a Homemade Mayonnaise recipe with you for so many reasons. The first being that it is so versatile. I usually make a double batch because I use it so frequently throughout my week. From the base of my favorite tuna salad, to ranch dressing, to roasted garlic aioli smeared on a burger... this stuff is like gold in my house! 

Another reason being that I believe consuming raw foods to be a necessary part of a real food diet, something our Western culture has moved away from almost completely in the last several decades. Our ancestors understood the importance of frequently consumed raw meats and vegetables. This include sashimi, beef tartare, raw pasture-raised eggs, fermented vegetables like sauerkraut, traditionally fermented pickles and so on. Please note that when I am referring to raw meats and eggs I am ONLY suggesting you eat the best quality raw meats and eggs, grassfed beef from a well sourced farmer, wild caught salmon, and pasture-raised eggs. 

Lastly, store-bought versions of most condiments have been pasteurized and the vital enzyme component destroyed. Couple that with the additives of MSG, hydrolyzed vegetable protein often labeled "natural flavoring" or "spices", and rancid vegetable oils and you have yourself a Frankenfood! Something to avoid putting into your body at all costs!

A bonus is that homemade mayonnaise imparts valuable enzymes, particularly lipase which is released by the pancreas into the small intestine and helps the body absorb fat. The addition of whey adds more enzymes and increases nutrient content, allowing it to last longer in the refrigerator as well.

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Homemade Mayonnaise

makes 1 1/2 cups

INGREDIENTS

3 Pastured Egg Yolks

Juice of 1/2 small lemon, or about 2 tbsp

1/2 tsp salt

1/2 tsp dijon mustard

1 c avocado oil (or oil of preference, olive oil, macadamia nut oil...)

1/8 cup whey*

*To make whey, strain grassfed whole milk yogurt over a bowl with several layers of cheese cloth. The yellowish liquid that has separated from the cheese yogurt is whey. Reserve both cheese yogurt and whey in separate containers in the refrigerator for several weeks.

INSTRUCTIONS

In a food processor, pulse all ingredients except oil until blended.

With your food processor on low, slowly drip the oil in a steady stream until it emulsifies, about 10 minutes. (Cuisinart food processors have a small hole in the top attachment that allows for streaming oils!)

Using a rubber spatula, scrape into a glass jar and store in the refrigerator.

If you have an immersion blender, this process will take about 30 seconds. Just add all ingredients into a wide mouth mason jar and blend for 30 seconds until emulsified.