Commercial Mayonnaise is Hazardous to Your Health. Make YourOwn.

Is there anyone who believes that mayonnaise doesn’t make a sandwich better? Who doesn’t enjoy a tuna and mayo or an egg and mayo sandwich? Mayo is such a versatile condiment; if you haven’t tried it, dipping chips or fries in mayo is fantastic. And let’s not forget how amazing potato salad, burgers, and grilled chicken sandwiches are when made with mayonnaise. 

However, as delicious as it is, most commercial varieties of mayonnaise are incredibly unhealthy. Homemade mayonnaise is much more flavorful and healthier than its pro-inflammatory, faux food, store-bought counterparts, so it amazes me that people still choose the latter. 

Making mayonnaise at home is one of the easiest things to do, and the best part is that you have control over the ingredients and flavor. Additionally, many articles suggest that homemade mayonnaise can last for up to two weeks in the refrigerator.

Let’s look at the popular Helman’s REAL Mayonnaise ingredients list:

Soy Oil, water, whole eggs, egg yolks, distilled vinegar, salt

lemon juice concentrate, calcium disodium EDTA (Used to protect quality), natural flavors

So, the primary ingredient in Kraft's "Real Mayonnaise" is soybean oil, one of the unhealthiest foods one can consume. Soy isoflavones in soybean oil are known to act as endocrine disruptors. Regular consumption of these isoflavones may inhibit ovulation and promote the growth of cancer cells. Even small daily amounts of soy can contribute to hypothyroidism, leading to symptoms such as fatigue, depression, constipation, and weight gain. Additionally, most soybeans grown in the United States are genetically modified to withstand high levels of herbicides, such as glyphosate. This is just a glimpse of the harmful effects associated with soy.

Now let’s look at the ingredients for homemade mayonnaise.

• 2 whole eggs

• 1 egg yolk

• 2 teaspoons vinegar or lemon juice (you can add more)

• 2 teaspoons Dijon mustard

• ½ teaspoon Sherpa Pink Himalayan Salt

• 1 ½ cups oil (coconut oil, olive oil, and avocado oil)

The eggs should be from pasture-raised chickens that are foraging insects, worms, seeds, and grubs.  The oil should be extra virgin, expeller pressed.

INSTRUCTIONS

1. In a mixing bowl add all ingredients including a ¼ cup of oil

2. Turn your blender on low for two minutes.

3. Turn the blender of and scrape the sides of the bowl if necessary.

4. Then, turn the blender on and very slowly add the remainder of the oil.

5. Blend until the mixture is the consistency of mayonnaise, which could take several minutes.

6. Refrigerate in glass or stainless steel.  NO plastic.

For detailed information on the different types of fats and oils, including why some are better to use than others, visit the Weston Price Foundation.

While olive oil has a great taste in various recipes, I don’t particularly like it for making mayonnaise because its flavor is a bit too strong. I do use coconut oil, but I mix it with avocado oil. When using coconut oil, it’s important to melt it before adding it to the other ingredients. I recommend using around a quarter to a third of a cup of coconut oil; it will firm up in the refrigerator and give the mayonnaise a richer texture. Additionally, I enjoy incorporating fresh garlic, chipotle, Sriracha, or curry powder, as these ingredients provide a wonderful variety of flavors.