Mayonnaise. It's one of those condiments that most people either love or hate. I happen to like mayo for certain things, but I don't like my food swimming in it by any means. We tend to think of it as something that's really not considered a "healthy" option, but does it have to be all that bad? Not really. One tablespoon of mayo generally contains about 90 calories and around 10 grams of fat. Just keep this in mind when thinking of what a serving is. The "mayo lovers" out there can easily triple this amount or more without batting an eye.
So what's so bad about mayo? Let me tell you. If you're buying it off the grocery store shelf, you can be ingesting hydrogenated oils, high fructose corn syrup, and/or added sugars. And so many are made with soybean oil which is not a great choice for health, and is also found in almost every package of processed food out there. These are all things we should be trying to avoid if eating for good health. So let me show you a way to make your own mayonnaise at home that you can feel better about... and it will taste better and so much fresher!
Ingredients for this recipe:
-1 large egg
-1 cup avocado oil
-1/2 teaspoon of sea salt
-1/2 teaspoon ground mustard
-2 teaspoons of apple cider vinegar
This recipe certainly does not call for all the eggs shown in that photo, but I just think it's fun to show how pretty the different colored eggs are from my backyard chickens (that's a whole other blog post on it's own)! :-) Anyway, you want to combine all these ingredients into a mason jar that you will use to store the mayo. Blend everything together with an immersion blender... and that's it!!! Creamy, fresh tasting mayonnaise.
But let me give you a few tips that I find help this recipe come out best. I have made this before and had it come out a bit runny. Things I find helpful to prevent that are, first, use a larger egg rather than a small one. Next, I find it better when I refrigerate the avocado oil before making this. Avocado oil can turn very thick and difficult to pour out if it is in the fridge for a long time, so just leave it in there for a day or so for it to become a bit more viscous. Follow these steps, and you should end up with a great texture and a great taste.
This should last in your fridge for about 5-7 days. This works great if you're making any large amount of chicken salad, tuna salad, some kind of coleslaw, or any salad that uses mayo as a base dressing.
Terri Wentzell is a registered nurse with more than 20 years of experience. She is also a certified personal trainer, wellness coach, fitness nutrition coach, and sport yoga instructor.