Sunday, February 11, 2018
I made some homemade mayo today. Since going sugar-free I'm finding it very difficult to find things that are both sugar-free free and artificial-sweetener free. Sugars are bad enough on the body, but many people (like me) find artificial sweeteners even worse (personally, I think artificial sweeteners should be outlawed, but that's a story for a different day & blog). The artificial stuff sends my bipolar disorder into very nasty episodes that can last up to a day or two. Sugars give me the worst heartburn ever, and the fake stuff literally makes me crazy. My options are dwindling.
Anyway, I'm learning to make many things homemade that I never would have thought to do before for the purpose of leaving out tge sugar. Today, it was mayo.
There's different recipes that give slightly different tastes, but the basics are:
-- 2 eggs (at room temperature)
-- 2 cups of oil (Any kind of oil will work, but I used canola)
-- 2 tablespoons of white vinegar.
Put the eggs, vinegar, and any other flavourings into food processor (or blender). I added (optional): a little lemon juice (2 teaspoons), salt (1/2 teaspoon) and dry mustard powder (1 teaspoon). You could add garlic powder or maybe white wine vinegar (whatever is your taste). Start the food processor. After a few seconds, and while it's running slowly drizzle the oil into the mixture through the top feed. When done, keep it running for an extra 30 seconds or so. And voila! You have homemade mayo. I stored mine in a 1 litre sized mason jar.
From my research, I've read this should keep in the fridge for a couple of months.
And it's SO tasty! So much better than the store-bought variety! And id pennies to make a full jar that will cost at least a few dollars in the store.