If you love a good tuna sandwich, turkey wrap or chicken salad, you might wince a little when you discover how unhealthy your beloved mayo really is. Joining the 131 Method means learning about ingredients. That knowledge often leads to disappointment, because so much of what we buy contains sugar, corn syrup, inflammatory oils, gluten, dyes and things you just plain can’t pronounce. That’s why we encourage you to make the worst offenders from scratch! Homemade=healthier, so grab the few ingredients needed for this simple recipe, and test out its simplicity.
Comment below if you give it a try. And let us know what the family thinks too!
Homemade MayonaisePrint Recipe
- 2 pasteurized egg yolks
- 2 teaspoons white wine or red wine vinegar
- 1½ teaspoons Dijon mustard
- ½ teaspoon salt, or to taste
- ¾ cup avocado oil
- To a blender, add the eggs, vinegar, mustard and salt and blend on low-medium for 20 seconds. While blender is running, slowly pour the oil in over the next 30 seconds. Mixture will be thick and creamy.
- Save in a Mason jar in the fridge for up to three days. If you can’t think of enough ways to use it up, make a large batch of chicken or egg salad for meal prep for 3 days.
- Feel free to add various spices like garlic powder, chili and lime seasoning, lemon pepper or even horseradish.
Calories: 100 | Protein: 0g | Fat: 11g | Carbs: 0g | Fiber: 0g | Net Carbs: 0g