If I’d known how simple it was to make homemade mayo, I would’ve started making it long ago. It wasn’t until I got really serious about avoiding seed oils and their inflammatory effects that I decided to give it a try. It was SO EASY TO MAKE compared to how I thought it would be and this recipe is so darn easy and delicious that I just had to share it.
Why do we want to avoid seed oils you ask? Well, industrial seed oils were considered industrial waste and used only in soap making until 1911 but in the last two decades we’ve seen them added to everything from oat milk, protein bars, cookies, crackers, dip, dressings and prepackaged foods… plus all the fast causal and fast food restaurants use them to cook or fry everything. Hence our exposure and consumption have increase dramatically over the last several years.
Industrial Seed Oils are: soybean, cottonseed, safflower, sunflower, canola (rapeseed), grapeseed, ricebran and the like. The process to make them includes high heat (ie: oxidation), chemical extraction (or hexane), deodorization (ie: a process that creates trans fats) and colour enhancement (ie: more chemicals added). Between the years of 1959 and 2008 the increase in polyunsaturated fats (PUFAs) specifically linoleic acid has gone up 2 1/2 fold from 9.1% to 21.5%.
There’s considerable evidence that this increase is correlated with a paralleling increase in chronic lifestyle diseases and is considered a reliable marker because it has a half life of 2 years.
In short, we’re consuming more seed oils than ever before and therefore the ratio of omega 6 (think inflammatory) versus omega 3 (anti-inflammatory) is estimated to be 12:1! This translates to greater incidence of inflammatory conditions in our population.
Information is power and when we are informed we can make better decisions, making changes when and where we can. Looking at food labels and doing your best to avoid seed oils by switching to healthier fats such as olive, avocado, grass-fed butter, ghee and organic beef tallow are a great start.
I know for myself and my family one of the biggest hidden sources of seed oils was in the mayonnaise we were purchasing. Hence the switch to make it ourselves, and now you can too! Give it a-go and let me know how you like it in the comments below. 😉
1 Egg (preferably pasture raised, cage free)
1 tsp Dijon mustard (you can use yellow mustard too but I prefer the taste of this one)
2 tsp Apple cider vinegar or white vinegar
1/4 tsp Sea salt
1 cup Avocado oil (or light olive oil)
- Crack the egg into the bottom of a tall, wide mouth mason jar (You can also use another type of jar or glass, just make sure it’s wide enough for an immersion blender to fit inside. Do not use a bowl.)
- Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
- Pour the oil on top. Again, do not whisk or stir.
- Carefully submerge an immersion blender into the bottom of the jar, so that it’s right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms. It should be thick and creamy looking.
- Simply add the lid and store your homemade mayonnaise right in the same jar, in the refrigerator. Enjoy!