Hallelujah – something I can enjoy without having to worry of an unknown ingredient in the product. The other day I went into our local grocery store to try find some mayonnaise, but I had zero luck finding something with an ingredient list that didn’t have the word ‘stabilizer’, ‘gum’, ‘26372’ (unknown code), sugar or other additives/ preservatives.
This home-made mayo actually tastes just as good as a store bought one. It’s creamier, not gluggy, kinda sweet and so tasty. I can’t take all the credit, William knows his flavours! Tastes so damn good.
Living a problematic gut life doesn’t come easy when eating out, but it does becomes BETTER. Making your own foods/ condiments puts your mind to ease from knowing all the ingredients you are eating. There is nothing worse than eating the unknown and having a flare.
This serves for 30 people, I would recommend 10g per meal, as this recipe is very high in fat due to using alot of grapeseed oil!
15g fats/ 138 calories per serve
500ml Grapeseed oil
1-2 TBS Apple cider vinegar
Zest of 1 lemon
4g (1/2 tsp) Himalayan Sea Salt
1 heaped tsp Organic Dijon mustard
- In a food processor combine egg and Dijon mustard until thickened and lighter in colour
- *MOST IMPORTANT STEP* Whilst processor is mixing, through the feed tube add 2 tablespoons of grapeseed oil to emulsify mixture (be sure mix does not liquify)
- Continue to slowly add oil through the feed tube whilst still mixing until all oil is used
- Add in Himalayan salt and apple cider vinegar
- Refrigerate to set mayonnaise