I don’t know about you but, for ages, the idea of making mayonnaise from scratch used to intimidate me – I used to think that it belonged in the realms of haute-cuisine; that it was something far too complicated for a simple cook like myself to master. So, for years I used to just buy it (and buy it and buy it because I love mayonnaise). That all stopped when I took a closer look into exactly what it was that I was buying and realized that, wait a second, this isn’t really that healthy. Take for example low-fat mayonnaise (or, worse still, fat-free mayo): it’s high in sodium, sugar, and often high fructose corn syrup. It also contains a lot of additives to make up for the flavor that it’s uncontrovertibly lacking. What about regular-fat store-bought mayo? Well… it obviously depends on the kind (and quality) of the mayo you buy. A lot of commercially-available mayonnaise though are very high in PUFAs (Polyunsaturated Fatty Acids) and most often made with oils that I personally don’t think are top-ranking (e.g. soybean, rapeseed, canola oils). So, I decided to roll up my sleeves and start making my own far healthier – and a million times tastier mayonnaise. To appease the ancestors (and my tastebuds), I use Greek extra virgin olive oil. Specifically, I use Gaea Kalamata extra virgin olive oil (it’s one of my favorites). I know a lot of people prefer to use plain olive oil instead of extra virgin because they find the latter far too rich in flavor but I love it. It’s up to you though, just follow your tastebuds and play around with it.
Seriously, I highly recommend you try making your own mayo. It’s super easy and, by the end, you become possessed by this feeling of jubilation that makes you want to dance around telling everyone to stop what they’re doing and look, “LOOK! MY OWN MAYO! I MADE MY OWN MAYO!” It’s fantastic.
3/4 cupish extra virgin olive oil
1 egg yolk
The juice from 1/2 a small lemon
1 teaspoon cold water or plain vinegar
1 teaspoon table salt
1. Get a tall beaker or a protein shaker out and add the oil to it (protein shakers are usually great because the handheld blender fits right in).
2. Place your handheld blender inside the oil-containing beaker or shaker.
3. Add the rest of the ingredients to the beaker or shaker.
4. Turn your handheld blender on and blend the whole thing together without moving the blender up and down, just hold it there at the bottom of the beaker while it does its blending. You’ll notice the whole thing start to thicken and your mayo come to life! It’s almost miraculous.
What I like to do once it’s done is mix in a tsp of mustard (I use good old French’s Yellow Mustard but you can obviously use any mustard you want – like Dijon, English mustard, etc) with the mayo – it adds a nice extra BOOM to the whole thing. Some people add peper and even herbs to their mayo – tarragon, for instance, goes gorgeously well, as does bacon. You can also throw in a tsp or so of garlic oil too or, well, whatever you fancy really
OK. With that done, let’s move on to this (gluten-free) protein bread!
1/4 cup oatflour
1/8 cup quinoa flakes
3/8 cup pea protein powder (or another veggie blend)
1/2 cup milk
1 tablespoon hemp seeds
1 teaspoon baking powder
Blended together and baked in a silicone mini bread loaf pan at 180 C (356 F) for about 40 minutes
The result was wooo, spectacular! What a bread! Moist, crumbly, crunchy, bready = delicious! I had a slice solo and then layered a tsp of mayo onto another and a roughly ‘chopped’ boiled egg before boom! making quite possible one of the world’s best egg sandwiches, wa wa wa!!!!! You’ve REALLY got to try this 😀
Macros per 1 teaspoon (5g) serving of mayo:
Macros per 1 slice of bread (out of 8):