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Healthy Homemade Soy and Canola Free Mayonnaise

Mayonnaise is America's favorite sandwich spread and it is also used in a huge variety of recipes. However, it is next to impossible to find a commercial mayonnaise which does not contain soy and/or canola - two decidedly unhealthy items. Up to 90% of the soy and canola used in food products, including mayonnaise and other just about all other grocery story salad dressings, is genetically modified. Many health authorities believe that only non-GMO fermented soy is safe to consume and that no form of canola is safe.

Fortunately, you can make your own soy and canola free mayonnaise at home and you will likely be amazed at the bright flavor of homemade mayonnaise - particularly if you choose to include the optional pinch of cayenne pepper. It's really very simple and fast to make with either a blender or processor.

Ingredients:

2 egg yolks (organic free range eggs preferably)
3/4 teaspoon sea salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar (or substitute raw organic honey for a healthier version)
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water
Pinch cayenne pepper (optional)

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Preparation:

1. Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.)

2. Add about 1/4 cup oil, drop by drop, beating vigorously all the while.

3. Beat in 1 teaspoon each lemon juice and hot water.

4. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while.

5. Beat in another teaspoon each lemon juice and water.

6. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil

If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Preparation:

Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

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Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.