Nutritious Mayonnaise Recipe
(gluten-free, dairy-free, sugar-free, nut-free, grain-free)
I wrote my book Mila’s Meals: The Beginning & The Basics as a very paranoid first-time-mom. As such the mayonnaise recipe in the book is egg-free – not because I am vegan, but because I was too scared to feed my baby raw egg 🙂 Now that she is older, and I am wiser, I am all for homemade mayonnaise made with organic eggs. In fact – I think of it as a health supplement! (Store-bought mayonnaise on the other hand is a health hazard!)
Homemade mayonnaise is a nutrient-dense food full of healthy fats from the olive oil and ghee / coconut oil and protein, cholesterol, choline, selenium, vitamins D and B’s from the eggs. Just what a growing little body and an aging big body need 😉
*If you find the flavour of olive oil too strong, you can use avocado oil, macadamia oil or hemp seed oil – or a combination of them.
You can by adding whey (which also contributes additional healing properties)!
Add 1 tablespoon whey when you add the mustard, salt and honey. Leave the mayonnaise in the sealed glass jar at room temperature for 7 hours then transfer to the fridge. This mayonnaise will keep for several months.
Fermented mayonnaise has been popularised by the book Nourishing Traditions by Sally Fallon. Not only does the whey prolong the shelf-life of the mayonnaise, it also regenerates intestinal flora, eliminates fluid retention, stimulates the kidneys to release toxins and stimulates digestion.
Make some mayonnaise to serve with your Christmas gammon and/ turkey, or better yet, for the cold ham sandwiches/wraps on the 26th!
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