After being on GAPS for awhile, I became much more aware of the ingredients in the foods we ate – yes, I even began reading labels! One of the things that struck me (besides sugar being on every label I read!) were the oils used in prepared foods – they were down right bad for you. Canola oil and partially hydrogenated oils are in just about everything! So, I began the quest to replace as many bad-for-you oils in our diet with good-for-you oils.
In the following video, you will see just how easy making your own homemade mayonnaise is to do. And, you will wonder why you never tried it before! After all, it is richer, creamier, full of enzymes and just plain tastes good! The recipe follows the video for those of you who prefer written instructions.
You may be a bit squeamish as you look at the recipe which calls for an egg – raw egg, that is. Since we have chickens, I am sure the eggs are fresh and I encourage you to find a local source for pastured eggs. Raw eggs are safe and very healthy for you when they are pastured. In the GAPS diet, raw egg yolk is introduced during the second stage because they are easily digested and absorbed quickly. Eggs provide wonderful nutrition!
I use virgin olive oil for its milder taste rather than extra-virgin olive oil since it is much stronger, but experiment for yourself to see which you prefer.
In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.
Making Homemade Mayonnaise
Yield 1 cup
- In the blender or food processor, whisk the egg.
- In a slow and steady stream, add the olive oil.
- Add the remaining ingredients.