Recently I asked my followers on Facebook who want healthy mayonaisse if you used “Store Bought” mayo, or if you made your own?
At our house, we try to stay away from heavily processed foods and make our own wherever possible. So, I was surprised by how many “made their own.”
Most people used avocado oil because online recipes say that olive oil is too, well “olivey” for mayo.
However, many of our GG Family said they used their GGOO to make their homemade mayonnaise. That’s becuase our Israeli Barnea variety of olives used in GGOO create a much more delicate and fruity olive oil than you find in supermarkets.
Here’s what Lora Dalton of Baton Rouge, Louisiana had to say…
I have fresh eggs [she has her own chickens – sv], lemons from my tree and GGOO! My mayo is delicious!
This will keep a few weeks in the refrigerator, if not longer. I’ve had it last 6 weeks. Maybe would have lasted longer if it hadn’t been used up before then.
Lora’s Easy Homemade Mayonnaise
Ingredients
The flavor or GGOO makes all the difference in this recipe!
- 1 large egg – room temperature
- 2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon mustard powder
- 1/4 teaspoon white pepper
- 1 teaspoon salt
- 1 cup Galilee Green Olive Oil (GGOO)
Directions
- Put all the ingredients into a Mason jar.
- With a hand blender (stick blender) blend until creamy!
- That’s it!
Adds Lora, “You can also add garlic, onion, Italian seasonings, etc for different flavors. I like to use herbs I have dried and ground fine in my nut grinder so it is very smooth.”
0 Comments