Mayonnaise
Most people are surprised about how much sugar (and other awful chemicals like stabilisers, emulsifiers, anticoagulants, artificial flavours, rancid oils like soybean, canola, vegetable, palm oil) are in store-bought bottled sauces. The best thing to do is make your own! The concept of eating “Fit Food” is simply eating real foods, not chemicals out of a bottle. And when it’s as easy as this – then why not! Fresh is best!
Mayonnaise
Makes about 3/4 cup
Ingredients:
1 tbsp lemon juice
1 tsp Dijon mustard
2 tsp apple cider vinegar
2 egg yolks
1/2 cup olive oil
1/4 cup macadamia oil
1 pinch Himalayan or Celtic Sea salt and pepper
Method:
Place all ingredients (except for the olive oil and macadamia oil) in a blender and blend for 5 seconds. Add about small portions of the oils, blend and repeat until it’s all incorporated.
This will keep in the fridge in an air tight jar for about 4 days.
One Response to “Mayonnaise”
[…] Ingredients: 3 cups (or about ¼ of a) purple cabbage, shredded 3 cups (or about ¼ of a) green cabbage, shredded 1 cup (or about ½ of a) fennel bulb, shredded 1 carrot, julienned ¼ cup fennel leaves (taken from the top of the fennel bulb) 1/3 cup raisins 3 stalks of spring onions, chopped 1/2 cup my paleo Mayonnaise […]
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