Zero waste mayonnaise quick and easy

Ideal as a dip for raw vegetables, condiment in sandwiches and as a creamy sauce in salads ... which happens from mayonnaise? Seriously?

Unfortunately, trade mayonnaise is often one of the worst foods on the market. Not because it is too fat or too rich in calories, but because it is generally made with very poor quality oils and contains unnecessary ingredients like sugar and agents intended to improve its texture, of its appearance and lifespan. Otherwise prepared with simple ingredients, mayonnaise can continue to enhance your plates while being part of a healthy diet. There is nothing better than a good, fresh house mayo ... It takes 3 minutes to do. Ok, maybe 3.5 minutes, time to collect the equipment ...

Bonus: It's zero waste!

Here is one of the simplest recipes in the world that I make personally once a week, if not two.

Yield:

About 250 ml (1 cup)

Material required:

• Immersion mixer;

• 500 ml mason pot with wide neck (or the container of the immersion mixer).

Ingredients:

• 1 whole egg, preferably organic. Inspect the egg and make sure that the shell is intact, therefore free from any damage (cracks, cracks ...);

• 1 large t. Dijon mustard table. Personally I take that from Orpheus house, but you can take the one that suits you or do it yourself (Dijon Home Dijon recipe during testing, to follow)!;

• Salt and mill of the mill to taste, and so desired;

• 225 ml of neutral oil, we recommend avocado oil, olive with light taste or sunflower with high content of oleic acid.

Preparation: 

• In the mixer container or the Mason jar, put the egg, mustard then salt and pepper;

• Pour the oil over the ingredients;

• Press the immersion mixer at the bottom of the container;

• Mix at high speed without moving until the Mayo begins to take;

• When the Mayo begins to take, slowly move the mixer from top to bottom so as to suck the oil to gradually incorporate it into the mixture until obtaining smooth and uniform smooth mayonnaise.

Conservation:

3 to 5 days. Keep in the refrigerator in a waterproof container. The advantage of making this recipe in a Mason jar is that you just have to put a lid, and that's it, nothing more simple!

What absolutely can't eat without mayonnaise? For me, it's tuna salad.

Benevolence opinion:

Consuming raw eggs has certain risks. In rare cases, the eggs can be contaminated with salmonella, bacteria that can cause food-infection (salmonellosis). Use this recipe with discernment as fans of sushi, tartares and raw milk or cheeses made of raw milk. Health Canada recommends being precaution with raw eggs, especially for young children, pregnant women, the elderly and those whose immune system is compromised. Here is more information about salmonellosis.