sauces

Mayonnaise

“Mayonnaise is a food group, right?”

-Jennifer, Clinical Nutritionist

I love mayonnaise.

When I was a kid, my favorite snack was mayo on Wonder Bread.

You can’t make that up…

Fast forward many years, I still love mayo. Just not the junk that comes along with store-bought versions.

That’s why I make my own.

And I’ve even come up with a few tweaks that people love!

Ingredients:

  • One whole egg

  • ¾ cup – 1 cup oil (less oil makes it thicker), neutral-tasting oils that work well are avocado, sunflower seed, and grapeseed oils.

  • Add-ins (optional)

    • Garlic (1-3 cloves, or more depending on how much you like garlic) 

    • A few shakes of hot sauce

    • Dash of apple cider vinegar

    • Pinch of salt

Instructions:

  • Add the egg and optional add-ins to a blender or food processor, until well combined.

  • Leave the machine running and start to drizzle in the oil. This is the make it or break it step, you may want to watch a YouTube video first. FYI, it took me more than a few tries to get it to work. What should happen is that it will emulsify, and voila! Mayonnaise!

Store in the fridge for up to a week

Enjoy!

 
Jennifer Caryn Brand

Jennifer Brand, MPH, MS, CNS is a clinical nutritionist helping children with dry, flaky, weepy, red, itchy, painful rashes navigate the journey to healthy skin and enjoy a childhood free from disruptive skin symptoms.