Рецепт Clean Eating Mayonnaise
This recipe has been a long time in the making. I think I have tried about 30 different variations trying to get it just right. But all that work was not for nothing. I finally got a mayo I’m happy with.
You will notice, in the ingredient list, that the oil called for is unspecified. This is not an accident. Choosing your oil is a personal decision, and your choice will greatly affect the flavor of the mayo.
I have tried it with olive oil, coconut oil and even sesame oil. But in the end, I wanted more of a traditional flavor, so I went with safflower oil. I found that it gave a slightly less dense texture than some of the other oils I tried which turned out quite thick. So I ended up sticking with safflower oil which turned out to be the best choice for me and what I was trying to achieve with this recipe. This is a delicious and traditional mayo, mainly because the oil is so light in flavor.
That being said, most safflower oils bottled for cooking are refined. If you can locate the unrefined version, it’s better (cleaner) than refined, but it also has a stronger flavor. So you kind of have to pick your battles on this one. Any way you look at it, this is far healthier than anything you can buy at the store.
Also, please note the storage notes at the end of the recipe. Never leave this mayo sitting out! It must be refrigerated at all times.
I tried making this recipe in a blender and failed miserably. So I used my immersion blender instead and it gave me perfect mayo in under 30 seconds. It was actually pretty impressive to watch. So I do recommend an immersion blender for this recipe. Otherwise, you’ll have to make it by hand which is a workout in itself with all that whisking!
If you’d like to see me make this, check out my video on The Spunky Spatula.
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Clean Eating Mayonnaise
Ingredients:
- 1 cup oil
- 1 tbsp. apple cider vinegar
- 1/2 tsp. prepared, yellow mustard, no sugar added
- 1/4 tsp. sea salt (I use Real Salt – affiliate link)
- 1 pasteurized egg yolk
- 1 tbsp. water
Directions:
Place all ingredients in a tall jar or cup that fits your immersion blender.
Using your immersion blender, blend for less than 30 seconds until you have mayonnaise.
Store in refrigerator immediately and up to 1 week.
Storage Notes: There are varying opinions on the shelf-life of homemade mayonnaise. Some people won’t keep their mayo longer than three days no matter what, while others say it expires when the date on the egg carton says so. I have found that a week is just about right. You’ll notice a slight change in flavor, consistency and sometimes even color when it starts to turn. But above all, please keep it in the fridge at all times! There are also plenty of folks out there that do not use pasteurized eggs. That is your prerogative. With a little one at home, I tend to err on the side of caution and use the pasteurized eggs for this.
Number of servings (yield): 16 (about 1 cup)
Nutritional Content:
(Data is for 1 tbsp.)
Calories: 123
Total Fat: 14 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 13 mg
Sodium: 34 mg
Carbohydrates: 0 gm
Dietary fiber: 0 gm
Sugars: 0 gm
Protein: 0 gm
Please Note: Nutritional information estimated at MyFitnessPal.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.