recipe:

SIBO Friendly MAYO

5 MINUTE MAYO (THAT WON’T MAKE YOU SCREAM!)

 
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After MANY failed attempts, I finally discovered a recipe that works every time. If you don’t have a hand-held immersion blender, get one. This investment will pay off for years as you avoid paying $9 for mayo without a bunch of additives and toxic oils (or the consequences of all of those ingredients.) I use an old pickle jar to make and store my mayo – no need to buy anything fancy. Just get something with a wide-mouth (to accommodate blender blade), big enough to hold about a cup of deliciousness.

INGREDIENTS

  • 1 extra-large egg

  • 1 teaspoon Dijon mustard

  • 2 teaspoons lemon juice or cider vinegar

  • 1 cup grape-seed or sunflower oil

  • Salt to taste

DIRECTIONS

  1. Put egg, Dijon and lemon juice or vinegar and ½ teaspoon salt into the jar. (Egg temperature doesn’t matter.)

  2. Pour oil on top of egg mixture then let egg settle to the bottom for a minute.

  3. Put stick blender in all the way to bottom of jar and LEAVE IT THERE. This is how the magic happens. Turn it on but don’t move it for at least 20-30 seconds. The mayo will start creeping up the side of the jar all by itself.

  4. When the white stuff comes near the top of the jar, you can move the blender up and down a bit to mix the last bit of oil (but don’t pull it out completely or you’ll get splattered then mad.)

  5. Stir everything a bit with a spoon and you’re done – though I sometimes divide this in two and flavor one half with a teaspoon of curry powder or chipotle sauce from a can of peppers or lime juice or chopped herbs. Whatever flavors go with the protein I have wisely prepared for the week.