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Our brains are made of fat and need a great variety of healthy fats to thrive. Most commercial mayo is terrible, packed full of highly processed vegetable oils, additives, overly sweet and often also containing flavours and even colours – hardly the brain booster we’re after!

So… we need to make our own mayo and it couldn’t be easier, despite what you may think. I used to find it this elusive thing that I’d never be clever enough to make and my grandmère made the best one that, in Mauritius, we’d often eat with cooled, steamed squash at dinner.

Make this with or without the hot sauce component – both ways are delicious. And, you’ll see down the bottom, I’ve added the option of thinning it to make it into a creamy dressing. We absolutely love this variation with shredded purple cabbage and Ocean trout as a delicious summer dinner.

Prep Time: 10 mins

Ingredients

2 egg yolks Keep your whites for making macaroons, why not!?
2 tsp fresh lime juice
2 pinches salt
30 mL (1oz) Extra Virgin Olive Oil
30 mL (1oz) Avocado Oil
30 mL (1oz) Brain Octane or MCT oil If you can’t get this just do 45ml each of the other 2, no drama!
2 tsp maple syrup, rice malt syrup or honey
2 tsp smoked chipotle hot sauce I use the Tabasco brand. You could also substitute with ½ tsp smoked chipotle powder instead

Instructions

1. Get your stick blender assembled.

2. Crack and separate out your two egg yolks and place into a narrow jug.

3. Crack and separate out your two egg yolks and place into a narrow jug with the fresh lime juice and salt.

4. Stick blend these for 30 seconds.

5. Then add each of the fats in two stages – ie, 15mL / ½ oz at a time, stick blending on high for 20 seconds at a time before adding your next little drizzle.

6. Then pop in your smoked chipotle and sweetener of choice and do a final blend for 5 seconds. You’re done.

7. A delicious thick mayonnaise for spreading onto bread, serving with mets or falafels or dipping crudité into.

Enjoy!

Option for a creamy dressing variation:
Add 15mL / ½ oz more of each of the oils, 2 more pinches of salt and the juice of a whole lime to the above for a further blend of 20 seconds, if you want a longer, thinner mayo-style salad dressing.


About The Author

Alexx Stuart

Alexx is an advocate for all things she coins the 'low tox life' - which is quite simply, living a life where we make positive choices when it comes to food, sustainability, personal care, home and our mindset. She truly believes that there should be no guilt or shame in realising we've not been perhaps making the best choices - enough with the guilt and fear! She focuses her education in moving forward with excitement, implementing changes at a pace that suits every unique individual. Alexx is passionately dedicated to awakening people to all the little things we can do to shape our health (and in turn, the world!) through her e-courses, her website www.lowtoxlife.com, social media channels and community portals and various speaking and workshop events. She believes strongly that grassroots community education are what make our world a better place. Look out for Alexx’s book releasing with Murdoch Books in 2018!

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