Seriously. Why didn’t I think of this before? It’s so simple, I feel silly for not having even considered it when I posted my original Make Your Own Homemade Mayo recipe.
I have to thank MC, a reader who posted on that mayo post asking about coconut oil. She pointed out how harmful hydrogenated oils are, and she’s absolutely right – sunflower oil is 50% omega-6, as are corn, soybean and cottonseed oils. Safflower is even worse at 80% omega-6. MC asked if coconut oil would work instead, and I told her I’d try it.
But then I saw the palm shortening, and a light went off.
Not only is this healthier, but the consistency is perfect! This is what you do:
Food process the following until well blended:
- 3 egg yolks
- 1-2 teaspoons apple cider vinegar or lemon juice (to taste)
- 1-2 teaspoons maple syrup (honey would also work)
- 1/2 teaspoon REAL salt
- 1 cup palm shortening
That’s it! Makes 1.5 cups.
No, you don’t have to slowly drip or drizzle the oil in – that method would work some days, and others it wouldn’t. That is frustrating. This recipe is simply no-fail.
It’s in the fridge now – I’ll let you know how the consistency changes once cold.
Shared on Fat Tuesday.
|Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.|
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