Making your own condiments is an easy way to eat healthy fats, increase your enzyme intake, and reduce costs. Why pay $4 for a salad dressing you can make for less than $1?
A key base of many creamy salad dressings (and yummy grilled cheese sandwiches!) is mayonnaise. I tried the recipe in Nourishing Traditions (a FoodRenegade Must Read), but couldn’t handle the over powering olive oil taste. So, here’s what I whip up for my family.
2 eggs (from pastured hens) at room temperature
1 tsp sucanat (optional)
1 tsp raw, unpastuerized apple cider vinegar
1/2 C cold-pressed, uv-protected olive oil
1/2 C warm coconut oil
1 tsp whey
salt & paprika to taste
Put 1 egg and the yolk of the other in your blender, along with sucanat, cider vinegar, & whey. Whirl around for 30 seconds or until nice and frothy. Slowly add in olive oil, followed by coconut oil. Add salt and paprika to taste. Transfer to a small, pint sized jar and close the lid tightly. Leave on your counter for 7-12 hours then transfer to the refrigerator.
So, what makes this mayo so good for you in addition to being so pleasant to your taste buds?
First, it’s made with real oil rather than the rancid and deodorized soybean or canola oils commonly found in most store-bought mayos. Second, it’s made with enzyme-rich vinegar and whey, both of which will aid your digestion and decrease your pancreatic load, thereby reducing your risk for diabetes, heart disease, and cancer.
After whipping up this batch, we had tuna melts for lunch.