Stop Buying Expensive Mayo: Here's how to Make it CHEAP

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Ingredients:

2 large egg yolks
1 to 2 tablespoons fresh lemon juice
1/4 teaspoon salt
Pinch of ground pepper
1 cup of avocado oil at room temperature
Up to 1 1/2 teaspoons Dijon mustard (optional)
Salt and ground black pepper to taste

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Stop Buying Expensive Mayo: Here’s how to Make it CHEAP – Thomas DeLauer

Downside to Commercial Mayo

Commercial mayonnaise is most often made with soybean oil, corn oil or other vegetable oil blends that are high in omega-6’s

Additionally, many types of commercial mayo contain about 1 gram of sugar per tablespoon, which isn’t that high, but the light, low-fat or fat-free mayo has a lot more added sugar, with over 4 grams per tablespoon, which is the equivalent of a full teaspoon of sugar per tablespoon of mayonnaise

Commercial mayo also contains a lot of artificial ingredients and additives like and MSG – while commercially produced mayo can can keep for months in the fridge, homemade mayo can keep for a week

Benefits Overview

Contains Vitamin E from the eggs and avocado oil

Also rich in vitamin K, and choline and potassium, selenium and sodium, vitamin D

Eggs

Choline

Choline is a precursor to the neurotransmitter acetylcholine – specifically, choline is transported into the cell by a transporter protein in the membrane of the presynaptic neuron where it combines with acetyl CoA to synthesize the neurotransmitter acetylcholine

Acetylcholine prompts synaptogenesis, the healthy growth of synapses throughout the brain, which enhances memory encoding, and facilitates the action of all other neurotransmitters as they communicate messages
These communication-friendly conditions are known as “neuroplasticity” and neuroplasticity is correlated with learning and memory

Selenium

This is a nutrient that’s a key component of a healthy thyroid gland and it reduces inflammation by inhibiting NF-kB and its activation of interleukin-6 and TNF-alpha production

Selenium is also able to enhance proliferation of cytotoxic precursor cells, which give rise to the crucial T immune cells that fight cancer and viruses within the body

Selenium is also essential to the proper functioning of glutathione peroxidase – glutathione is 100% dependent on having a selenium atom at its core for proper function

In fact, selenium is what gives the enzyme its potency in preventing and cleaning up after destructive oxygen free radicals – as such, decreased selenium in the blood leads to decreased glutathione peroxidase activity

Vitamin D

T cells rely on vitamin D in order to activate and they would remain dormant, ‘naïve’ to the possibility of threat if vitamin D is lacking in the blood

When a T cell is exposed to a foreign pathogen, it extends a signaling device (vitamin D receptor) with which it searches for vitamin D
This means that the T cell must have vitamin D or activation of the cell will cease
Avocado Oil – 520 degrees F smoke point

Oleic Acid (Omega 9)

Oleic acid regulates the activity of adrenoceptor signaling pathways which direct the adrenergic receptors (α- and β-adrenoceptors) that help regulate blood pressure

Oleic acid replaces other omega fatty acids in cell membranes – since oleic acid is less susceptible to oxidation damage than omega-6 and omega-3 fatty acids, replacing these fatty acids with oleic acid protects your cell membranes from free radicals and other oxidative stressors

Vitamin E

Vitamin E is the shared name for a group of eight compounds which have antioxidant properties

Lemon

Pectin

Lemons contain a soluble fiber known as pectin that increases digestive health – pectin works by binding to fatty substances in the digestive tract, including cholesterol and toxins, and promotes their elimination

Means that pectin benefits the body’s detoxifying capabilities, helps regulate the body’s use of sugars and cholesterol, and improves gut and digestive health

Black Pepper

Consumption of pepper increases the hydrochloric acid secretion in the stomach, thereby facilitating digestion

source

Comments

comments

26 COMMENTS

  1. I'll stick with the recipe I use:
    1 cup avocado oil
    1 whole egg
    1/2 tsp salt (I prefer 1/4 tsp)
    1/2 tsp ground mustard
    2 tsp apple cider vinegar

    I put it all straight into a Ball or Mason jar. Then use my immersion blender…. holding it still at the bottom while it starts turning white from the bottom up to the top. The top 1/2" usually won't get blended. So THEN, at that point, I'll start moving the immersion blender to get the remaining mixed in. I scrape everything off the immersion blender, and put it into the jar, then put the lid on it and put it in the fridge. It's just as thick as store bought after it's chilled.

  2. Great idea to add the Avocado, thank you. I am wondering if you may know how many egg yolk can be used and how much oil (ball park) per yolk. I make several things which call for Mayonnaise and am really tired of having to make small batches to accommodate for everything. Food made in larger quantities to feed larger groups much in need (handed out brown bag style keeping in safety protocols). There are a few of us making lots of food and would really like to have a solution of making larger quantities of Mayonnaise. Always keeping safe. Thank you in advance for your time.

  3. $1 Mayo my butt. Cheap Kroger brand Avocado Oil is $8 for 17 fl oz. This recipe calls for 1 cup (8 fl oz). So just the oil alone makes this homemade recipe at least $4 bare dirt cheap minimum. Nevermind the organic pasture raised free range weekly pedicured chicken eggs. And at least 1 Haas Avocado or part of one anyway. Nana must buy this boy's groceries because he sure as heck isn't looking at the same recipes the rest of us do.

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