Why make your own? Read the ingredients on your store bought mayo. Even ones that say they are made with olive oil actually have canola or soybean oil.
- Oils like Canola or Soybean contain high amounts of a type of fat called Omega-6 PUFA. (polyunsaturated fatty acids) Omega-6 fats are not a concern when intake is balanced with Omega 3’s and in fresh whole foods. The concern is when they are in processed vegetable oils that easily go rancid. So these Omega 6s are chemically less stable than other types of fat. They oxidize easier… how does that affect you?
- Oxidized fats are highly inflammatory…
And honestly store bought mayo can sit unrefrigerated on the shelf for how long?? Is that real food?
So those are a couple of reasons why I prefer to make my own. I’m not perfect and I do use store bought mayo on occasion. But I aim to do my best in food choices. I’m not perfect. And remember the enemy of good is perfection. Some clients I see try to eat “perfect" and when it fails they give up completely. Aim for your best and your best may surprise you. You are pretty awesome.
On to the recipe:
- 1 & 1/4 Cup light Olive Oil or Avocado Oil (Costco sells it)
- 2 Egg - Organic & Local
- Pinch Sea Salt
- 1 Lemon or Lime
If it doesn’t whip up like mayo (its happened to me) it’s usually due to a fast pour... Or perhaps your ingredients were two cold. No worries you can use this to make some homemade salad dressing instead.