Easy Recipe

I thought it might be time to share a simple, easy recipe that only takes about 15 minutes to prepare, and provides a very healthy alternative to the store-bought versions.

I make a lot of condiments from scratch.  I figure, “Why buy something that’s unhealthy for me and my family (and more expensive to boot!), when I can spend just 15 minutes of time to make it myself?” Plus, in these troubled financial times, having the knowledge to produce something you can no longer afford to buy could be downright handy.

You can make this recipe in a blender, a bullet, or any other food processor, but it may take 10 minutes longer than needed because you have to constantly stop the unit, open it up, and pour in a bit more oil. This can get tedious.

I find that the Ninja is perfect for this task as it has a little side flap that allows you to pour the oil in as required without stopping and opening the machine to do so.

So, here’s my recipe for homemade mayonnaise. Enjoy!

HOMEMADE MAYO
Makes About 1 Pint

INGREDIENTS:

3 Medium Eggs

1 tsp Sea Salt, fine

Juice of 1/2 a fresh Organic Lemon

1 tsp. Dijon Mustard (I us Annie’s Organic)

1 to 1½ Cups of Oil (Peanut, Sunflower, Grape Seed, are preferred).

**DO NOT use soy (vegetable oil - read the single ingredient: soy oil!), corn, or canola oils!

PREP:

Crack the eggs and place the whole eggs into the Ninja.

Add salt, mustard and fresh lemon juice.

Turn on the Ninja and blend for 10 seconds.

Open the side flap, and while running the Ninja, slowly add the oil.

Mayo will being to thicken, little by little.

Continue adding oil until you begin to hear the motor start to slow a bit. The mayo is thickening and requires a bit more pull from the mixing blades.

NOTE: It may take more or less oil, depending upon the size of your eggs.

Stop the Ninja and remove the top to inspect the mayo. Use a spatula to scrape the mayo down to the bottom.

The proper consistency is correct when you can dip a blob of mayo on the end of a spoon and it doesn’t slide right off. However, you don’t want it to be too thick either as it will continue to thicken in the refrigerator.

At this point, I like to add about a tablespoon of Extra Virgin Olive Oil for additional flavor and nutrients. It’s not necessary, just something I like to do.

Mayo should have a nice, creamy white color, sometimes with an ever-so-slight yellowish tint from the egg yolks. Remember to keep this refrigerated at all times, as there are no preservatives. It will last about two weeks (if it’s not eaten already!) or better.

Hey! What could be better than serving your family a safe, nutritious food product that you made yourself? And, you saved money to boot! It’s always a proud moment for me. 

FYI —

**DO NOT USE soy, canola, corn, or cottonseed oils as they are highly-processed and should never be ingested by humans or animals. If you want to know the “why nots?”, go to http://westonaprice.org/soy-alert and do a little eye-opening reading.

While you’re there, you can read up on how prisoners in Illinois are suing the state for serving them only soy-laden food. Read how they are physically suffering from the huge amounts of soy they are forced to eat. Just remember, the FDA & USDA are about as truthful as the U.S. Government. They DON’T want you well! How else could they make their big pharma constituants over $800 billion a year selling you their expensive (and deadly) prescriptions?