Homemade Mayonnaise (Paleo, Gluten-Free, Keto)
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| Homemade Mayonnaise (Paleo, Gluten-Free, Keto) |
I can´t remember since when someone taught me how to make mayonnaise, I was very young. Since then, I have been changing the recipe, with spices, herbs, lemon, or vinegar, with both, spicy, the original, with chili, etc., depending on the use I am going to give it.
Each person has their own palate, and you may like one way or the other, but what I can tell you is that what you do at home, with the right ingredients is the best of all, I always tell you to try it, by all means, to consume healthy foods, that do not contain GMOs and when is possible organic, is the best way to heal ourselves inside, which will then be reflected it in the healthy external looks.
This is better than any store-bought, with chemicals, flours, unhealthy oils, and sugar, even most of the organic ones have preservatives.
Actually, it´s very easy to do it, does not take time at all, is gluten-free, has healthy fats, Paleo, and keto. In less than 5 minutes, you can make it, with any kitchen appliance or without it.
I know a lot of people is concerned about the raw eggs, I have never had an issue with this, but for the safety of my family and yours, I think the better way is to leave the fresh eggs in the acid for several hours, I have left them until 24 h, the first hours, if they are cold, I leave them covered in a small glass container with a lid on the counter then I can take them to the fridge, for more hours, until I am ready to make the mayonnaise, in this way the acid medium can die the Salmonella bacteria and any other germ they could contain, I added honey and garlic which are natural antibacterials, they together would make an enormous difference to kick away the bacterias.
Also, you have to take extra hygiene measures: always use fresh and refrigerated eggs, do not use porous, broken, or cracked eggs, do not use wooden utensils, you should clean your hands all the time, and store the Mayo in a clean, dry glass container. with lid. I have read about washing the eggs with soap and water, but I do not agree, the shell of the eggs is porous and it will add to the interior chemicals and germs present in the shell, do not crack the eggs on the edge of where you are going to make the mayonnaise, among others.
Some persons like the process of pasteurization, it´s a little bit more complicated because you have to watch carefully the temperature and keep it, but once you are familiar with this, you can do it easily. They would use it in any recipe that calls for raw eggs.
Eggs Pasteurization Process:
Each person has their own palate, and you may like one way or the other, but what I can tell you is that what you do at home, with the right ingredients is the best of all, I always tell you to try it, by all means, to consume healthy foods, that do not contain GMOs and when is possible organic, is the best way to heal ourselves inside, which will then be reflected it in the healthy external looks.
This is better than any store-bought, with chemicals, flours, unhealthy oils, and sugar, even most of the organic ones have preservatives.
Actually, it´s very easy to do it, does not take time at all, is gluten-free, has healthy fats, Paleo, and keto. In less than 5 minutes, you can make it, with any kitchen appliance or without it.
I know a lot of people is concerned about the raw eggs, I have never had an issue with this, but for the safety of my family and yours, I think the better way is to leave the fresh eggs in the acid for several hours, I have left them until 24 h, the first hours, if they are cold, I leave them covered in a small glass container with a lid on the counter then I can take them to the fridge, for more hours, until I am ready to make the mayonnaise, in this way the acid medium can die the Salmonella bacteria and any other germ they could contain, I added honey and garlic which are natural antibacterials, they together would make an enormous difference to kick away the bacterias.
Also, you have to take extra hygiene measures: always use fresh and refrigerated eggs, do not use porous, broken, or cracked eggs, do not use wooden utensils, you should clean your hands all the time, and store the Mayo in a clean, dry glass container. with lid. I have read about washing the eggs with soap and water, but I do not agree, the shell of the eggs is porous and it will add to the interior chemicals and germs present in the shell, do not crack the eggs on the edge of where you are going to make the mayonnaise, among others.
Eggs Pasteurization Process:
- Bring the fresh eggs to room temperature 30 minutes before you going to start.
- Lay the egg in a small pot with enough cold water that exceeds around 1 inch of them.
- Put the pot to boil to medium temperature.
- Watch carefully with a thermometer until it reaches 140 F or 60 C.
- Adjust the temperature and don´t allow it to raise more (pasteurize them between 3-5 minutes, around 3-4 min for the small-medium eggs, up to 5 min for large ones).
- Rinse them directly with cold water or put them in a bowl with cold water, to stop the cooking process.
- You now can use safe eggs, or store them in the fridge for future recipes that call for raw eggs, far away from raw eggs, you can use them for up to 1 week.
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| Homemade Mayonnaise (Paleo, AIP, Gluten-Free, Keto) |
HOMEMADE MAYONNAISE (Paleo, Gluten-Free, Keto)
Yields around 1 1/4 cups.
Time to Preparation:
Time to make it: 30 seconds
Total time: minutes
Time to Preparation:
Time to make it: 30 seconds
Total time: minutes
Ingredients:
Instructions:
In a glass container put the egg with 1 tablespoon of fresh lemon juice, and 1 tablespoon of apple cider vinegar.
Let it sit at room temperature for up to 2 hours, then, take it to the fridge between 6-8 hours, this last step is completely optional.
Ready to make it?. Take it out of the fridge.
You can do it with: a blender, an immersion blender, an electric mixer, a food processor or do it with a hand whisk (takes a few minutes more).
Pour the egg with the acids in your blender, add onion, garlic, salt, pepper, mustard, and honey.
In high-speed emulsifiers, the mixture for a few seconds should be increasing in volume and very foamy.
At this point, reduce the speed to low.
Begin to pour the oil in the form of thread constantly.
You will see how the consistency changes gradually until you reach creamy mayonnaise.
Taste it, if you want more spice or saltier, is the moment to add and blend it a few seconds more. You are done.
Store immediately in a glass container with a lid in the higher part of your fridge, for 10 days, use a plastic spoon or knife to take out and don´t use leftover of mixing food with it.
Enjoy it both mixed with vegetables and/or meats, or cook with it. See my easy recipe here ↣
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar or coconut vinegar
- 1 large, fresh, and raw egg
- 1 cup avocado oil, or 3/4 avocado oil and 1/4 virgin olive oil (if you want a strong flavor, increase the amount of virgin olive oil, and decrease the avocado oil)
- 1/2 teaspoon salt (add more to taste)
- Dash fresh ground black pepper (optional)
- 1 tsp classic mustard or dijon
- 2 garlic cloves or 1/2 teaspoon of ground garlic
- 1-2 tbsp onion chopped or small piece of it
- 1 tsp raw honey or coconut sugar
 |
| Ingredients to make Homemade Mayonnaise. |
Instructions:
In a glass container put the egg with 1 tablespoon of fresh lemon juice, and 1 tablespoon of apple cider vinegar.
Let it sit at room temperature for up to 2 hours, then, take it to the fridge between 6-8 hours, this last step is completely optional.
Ready to make it?. Take it out of the fridge.
You can do it with: a blender, an immersion blender, an electric mixer, a food processor or do it with a hand whisk (takes a few minutes more).
Pour the egg with the acids in your blender, add onion, garlic, salt, pepper, mustard, and honey.
In high-speed emulsifiers, the mixture for a few seconds should be increasing in volume and very foamy.
At this point, reduce the speed to low.
Begin to pour the oil in the form of thread constantly.
You will see how the consistency changes gradually until you reach creamy mayonnaise.
Taste it, if you want more spice or saltier, is the moment to add and blend it a few seconds more. You are done.
Store immediately in a glass container with a lid in the higher part of your fridge, for 10 days, use a plastic spoon or knife to take out and don´t use leftover of mixing food with it.
Enjoy it both mixed with vegetables and/or meats, or cook with it. See my easy recipe here ↣
Depends on what I want to use, I make it only with avocado oil or 3/4 cup avocado + 1/4 cup coconut oil melted, if using it for meats I do the recipe above.
You can use onion powder, and garlic powder I like more with the fresh ingredients.
See some sauces you can make with it.
Let`s connect! I want to see your creations.
Remember, "Your body is a temple, but only if you treat it as one". Astrid Alauda.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
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