SERENE CHATS: Store-bought mayo is on-plan, but as the purist of our sister team I have to point out that while it can be included, it is far from optimum. If you want my frank opinion, I’d say most store bought mayo is a horrible GMO cocktail of hydrogenated soybean oil. Pearl would argue and go on about how although not a super food, it doesn’t raise blood sugar. Then she’ll tell me that most of you don’t have the time or energy to make everything homemade and if we force you to you’ll just quit! This recipe is found in the “Sauces, Dressings, Dips & Other Odds and Ends” Chapter of Trim Healthy Table, page 517.
Easiest Mayo
Description
SERENE CHATS: Store-bought mayo is on-plan, but as the purist of our sister team I have to point out that while it can be included, it is far from optimum. If you want my frank opinion, I’d say most store bought mayo is a horrible GMO cocktail of hydrogenated soybean oil. Pearl would argue and go on about how although not a super food, it doesn’t raise blood sugar. Then she’ll tell me that most of you don’t have the time or energy to make everything homemade and if we force you to you’ll just quit! This recipe is found in the "Sauces, Dressings, Dips & Other Odds and Ends" Chapter of Trim Healthy Table, page 517.
Ingredients
FOR THE MAYO
OPTIONAL SEASONINGS (Choose One or Use All)
Instructions
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You will need a stick blender for this recipe. One of those cheap, handheld doobiwhackers will do. Place all the ingredients in a jar large enough to fit all your ingredients and your blender.
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Immerse the blender into the mixture and start blending at the bottom of the jar. Blend until smooth while slowly lifting the blending stick higher in the mixture. It should only take a minute to make the yummiest fat-burning mayo ever.
Note
Recipe Notes
Intro continued...Quitting is way worse for your health than eating store-bought mayo, she’ll say. I agree on that point, but this won’t take you more than a couple minutes and you’ll reap so many benefits replacing the store-bought stuff with it. I know I’ve given you other mayo's in other books, but this one won’t let you down.This recipe uses a combination of MCT oil and avocado oil. I avoid olive oil in my mayo because the flavor is too overpowering. MCT oil is virtually flavorless and very silky, and not only revs the thermogenic temperature of your body to kick fat to the wayside, but it is the ultimate brain fuel and the quickest energy jolt possible. Avocado oil is smooth, mellow, and mild and I use it to cut the MCT oil as too much MCT oil too soon can give some of us folks the runs . . . as in run to the bathroom! Too much will sure clean you out! When you slowly workup to a larger amount, this problem goes away, but I think a mixture of these two delicious oils makes the perfect mayo.While we have sung the praises of MCT oil in our books, avocado oil has its own special merits. It mostly consists of the much acclaimed oleic acid, an omega-9 fatty acid. Not only is avo oil resistant to oxidation,so it does not become rancid as quickly as other vegetable oils, it helps speed cell regeneration and wound healing, combats microbial infections, reduces inflammation internally and externally, and prevents flare-ups of many autoimmune diseases.
NOTE ON THE USE OF LIQUID WHEY: While not necessary, this addition makes the mayo last longer and imparts extra-healthy enzymes.
