Mayonnaise and healthy don’t often go together; mayo is far from the top of the health food list. I get it. But guys, it doesn’t have to be bad. Mayo earned a bad reputation from gloopy (that’s a word, right?) store-bought gunk full of preservatives, questionable oils like partially hydrogenated vegetable oils or soybean oil, and the ever mysterious “natural flavorings”.
Let me introduce you to real mayonnaise. Homemade healthy mayonnaise. Full of flavor, healthy mono-saturated fat, and nothing you can’t pronounce.
After a couple of months of making my own mayonnaise some store-bought mayonnaise actually made me gag. I may be eating a lot less sandwiches now that I’m gluten-free, but mayonnaise isn’t just for sandwiches! This homemade healthy mayonnaise makes an excellent base for dips and dressings. It’s silky. It’s tangy. It’s everything you never knew you wanted from mayonnaise. And, it’s not hard to make. Really.
The hardest part of making homemade mayonnaise is the whisking. I’m going to tell you my secret; the one thing I do that helps my mayonnaise turn out perfect every time.
It’s an immersion blender. Specifically, this KitchenAid Hand Blender. The whisk attachment for this thing is a game changer. I can now make mayonnaise, Hollandaise, lemon curd, and all sorts of wonderful whisk required recipes without feeling like my arm is going to fall off.
Even without an immersion blender, mayonnaise isn’t terribly hard to make. Just remember to start slow while adding your oil, and whisk vigorously.
Homemade Healthy Mayonnaise
1 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
1 Egg Yolk
1/4 tsp Salt
1 1/4 cups Avacado Oil
1 tsp Lemon Juice
Salt to taste
Whisk 1 Tbsp lemon juice, mustard, egg yolk, and salt in a large bowl.
Add 3-4 drops of oil and whisk until thoroughly combined
Continue to add oil a few drops at a time, while whisking, until the color of the mixture begins to thicken and lighten in color
Add remainder of oil in a slow stream while whisking constantly
Whisk in 1 tsp lemon juice and salt to taste
Transfer to an airtight container and store in the refrigerator
Do you make any condiments at home? What’s your favorite way to use mayonnaise? Comment below!
Not long ago, I was quizzing my best friend on how she made her bone broth. I had tried many times, and ended up with bland broth that tasted more like carrots than anything else. Multiple friend interviews, google searches, and batches of bone broth later I can now reliably make a delicious and healthy batch of bone broth.
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- Take your time.
Seriously. Good bone broth takes a long time to cook. I ended up with too many watery tasting batches of broth that I just didn’t let cook long enough. I now let mine cook overnight.
- Use Your Slow Cooker.
No need to monitor a pot on the stove or temperature. Just set it and forget it. We have This One and I love it!
I love meal planning. Actually, I love food. The process surrounding meal planning is one of my favorite things; picking meals, planning days for them, shopping, prepping, and cooking.
Even if you don’t love the process, if grocery shopping is a chore instead of a day out, meal planning can still be a wonderful thing for you. Some benefits we’ve found from meal planning include:
- a whole lot less of the “what’s for dinner” dance
- a lower grocery bill
- healthier meals
- more cooking at home vs eating out
- better variety
- trying new things
So, where do you start? Here are six tips and tricks for starting meal planning in a way that’s effective and will last.
1. Use One Ingredient for Multiple Meals
This is my number one tip for saving money and building a functional meal plan. Meat is generally easy to use for different meals. Think of a roasted chicken with vegetables one night, then chicken enchiladas another night. Other examples would be a big bag of spinach for spinach salads one night, then spinach in a frittata; or tortillas for taco night and quesadillas.