Thursday, 23 July 2015

Home-made mayonnaise (GAPS)

Mayo made at home...

Have you ever thought about making mayo at home? Me neither. It is because I am not too fond of mayonnaise or foods suffocated in mayo, so I was doing well without it. BUT curiosity is a different thing. It won't let you go until you give in. I just did and made mayo.

You will need:
1 medium egg
1 cup olive oil
2 tbsp apple cider vinegar
2 tbsp honey
1/3 tsp mustard powder
a good pinch coarse Himalayan rock salt
3 black peppercorns


1. Grind coarse salt and peppercorns in a mortar. I used my marble mortar to execute the job.
2. Crack the egg into a tall glass container (remove the chalaza, optional).
3. Add salt, pepper, mustard powder, honey, and vinegar. Blend with a hand blender for a few seconds on medium setting.
4. Keep the blender running, slowly add the oil in a fine stream. Slowly is key here, do not rush, let the mayonnaise thicken.
5. Close the lid and put the glass container into the refrigerator to cool the mayo down.

When cool, ready to use. It is flavorful, thick, and creamy. Enjoy!

Recipe adapted form: Gut and Psychology Syndrome by Dr Natasha Campbell-McBride

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.


Have you ever read the label on a mayo jar? Here is one popular brand's ingredient list: rapeseed oil (78%), water, pasteurised free range egg & egg yolk (7.9%), spirit vinegar, salt, sugar, flavouring, lemon juice concentrate, antioxidant (calcium, disodium EDTA). The "Light" version has more fun stuff in it: water, rapeseed oil (25%), spirit vinegar, modified maize starch, sugar, salt, pasteurised free range egg yolk (1.5%), cream powder, citrus fibres, preservative (potassium sorbate), thickeners (guar gum, xanthan gum), mustard flour, lemon juice concentrate, antioxidant (calcium disodium EDTA), flavourings, colour (paprika extract).

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