Making home-made mayo

Home-grown veggies cry out for home-made mayo as a dipping sauce or as a spread for those delicious tomato sandwiches many of us are enjoying this month. KGI's friend, Chef John of Foodwishes.com, is with us in the good fight against sugary, corporate mayo. Check out his video above and recipe below.

Ingredients:
2 egg yolks
1 tbl fresh lemon juice
1 tbl white wine vinegar
3/4 tsp salt
1/8 tsp sugar
1 tsp Dijon mustard
1 cup vegetable oil
1/2 cup olive oil

Warning: watching John's video is likely to give you a bad case of stick blender envy if you don't have one already.

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Comments

I don't like to use canola oil because it is a highly processed oil that is not really good for the body. Instead I use a mixture of equal amounts of virgin coconut oil (warmed to liquid), raw sesame oil and extra virgin olive oil. I also use raw apple cider vinegar and a bit of unheated whey. The result is a wonderful mayo that is actually good for you.

Posted by: Kris Johnson | August 29, 2007 1:20 PM

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