Healthy homemade mayo may sound complicated and iffy and un-doable, but it’s actually quick and easy, and so much healthier than the store-bought stuff! It takes 5 ingredients and 1 minute. Really! If you have an immersion blender, it will be your best friend for making mayo. Use it on sandwiches or in your favorite recipe…anywhere you would use store-bought mayo. You can feel good knowing exactly what’s in it and you can stick to your goals for cleaner eating. There are no chemicals or preservatives or un-pronouncable ingredients.
If you’ve committed to healthier eating this year, don’t overlook your healthy fats! There are lots of good sources of healthy fats like avocados, nuts and seeds. Mayo is high in fat, but if you make it yourself, you can choose a healthy fat instead of canola or soy, like most grocery store mayos have in them. You can grab all of the ingredients for healthy homemade mayo from your nearest Whole Foods. Make your own organic mayonnaise with high quality, organic ingredients…for a fraction of the price! I even found organic white wine vinegar. Love!
But Doesn’t This Have Raw Egg In It?
Yes, this has raw egg in it. Raw eggs have been associated with carrying salmonella, which can make you sick. Research anything you’re uncomfortable with, but after looking into it for myself, I decided that the small risk is worth the benefit. According to an article I found here,
The U.S. Department of Agriculture determined in 2002 that about 2.3 million out of the 69 billion eggs produced annually in the U.S. are contaminated with Salmonella, which is 1 in 30,000 or a 0.003% risk. Most of the contaminated eggs were from sick chickens kept in unhealthy conditions.
Of course, if you’re pregnant, very young, very old or immune-compromised, it’s always best to exercise an abundance of caution, so use your best judgement. For good or bad, we still eat raw cookie dough at our house! If you want to geek out a little more on other mitigating factors that make me feel better about consuming raw eggs, you can also read this article, that basically explains how salmonella is an opportunistic organism…when it has lots of food available (like inside a room-temperature egg), it does really well. When it has to compete with a lot of other organisms and bacteria (like in the human intestinal tract), it doesn’t do very well. But again, do what you’re comfortable with. Our raw egg consumption is pretty limited (mostly licking bowls and eating small amounts of mayo), but it’s still important to make an informed decision.
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