When I started the diet I realized very quickly that I couldn't take all the fat I needed to, on a spoon. Because fats and oils are so slow to digest, our stomachs can take only so much before nausea sets in and the fat will come up the way it was sent down. (It takes almost 3 hours to digest a meal full of fat.) I didn't want to use a bottled Mayonnaise like Hellmann's because I had stopped eating soy and canola, it was too inflammatory. Instead I started to experiment with different mayo recipes to see if I could come up with one that I could use to make chicken, tuna, and egg salads. These are my go to in a hurry meals. After trying many versions from different websites I found that my daughter-in-law's recipe was the easiest to make and had the best consistency. I like my mayo a little sharper then her original recipe so as usual I changed it a little bit. Hope you like it.
Note: Though you can make this in a blender or food processor, you can't beat ease of making it with an immersion hand blender.
Yaffa's Easy Mayo
Put the following Ingredients into a blending cup (except the extra 1/2 cup oil that will be added in step 2):
1 large egg yolk
1 large egg
1 1/2 Tblsp Gluten free white Vinegar
1 tsp powdered mustard
2 1/2 tsp lemon juice
1 or 2 drops EZ-Sweetz
heaping 1/4 tsp Real Salt
1/2 cup extra light olive oil, Plus another 1/2 cup for step 2.
- Blend. (Insert immersion blender and blend for 1 minute without lifting. Slowly lift and use slow up and down movements for 2 minutes.
- Add another 1/2 up of oil slowly while blending.
- This makes 1 1/2 cups for Mayonnaise.
- It lasts in the fridge for up to 2 weeks.
Note: If you have a problem eating raw egg. There are Pasteurized eggs available in most large supermarkets.