Delicious Creamy Garlic Mayonnaise from anewu.ie
Did you know that even the good brands of mayonnaise have sugar in them, and I have yet to find a garlic mayonnaise to rival this one. So this recipe is sugar free and delicious!
- 4 free range egg yolks
- 1.75 cups of good quality Sunflower oil
- 1/4 cup cold pressed extra virgin olive oil
- 4 tbsp. vinegar
- Pinch of black pepper, sea salt and paprika
- Half a large bulb of garlic, crushed
- Chopped fresh chives (or basil, parsley or dried herbs if no fresh available)
- Using a food processor or electric whisk, beat the egg yolks for 1-2 minutes until creamy.
- Slowly start to add the oil, dripping it into the blades of the whisk. add the oil very slowly to allow the eggs and oil to emulsify)
- When half of the oil is added, add 1 tablespoon of vinegar, and alternate between the vinegar and drips of the oil until all has been mixed into the creamy mixture
- Add the garlic, salt, pepper, paprika and chopped chives/basil/parsley and mix
- This makes a large jar (I use a big beetroot jar). The mayonnaise will last for a few weeks due to the acidity of the vinegar, however, it may not last that long!
- 1 tablespoon of any fat/oil is a recommended portion for a meal, however you could add 1/3 cup of organic passata and a squeeze of lemon juice to extend the quantity of this as a salad dressing, similar to a Marie Rose sauce.
Using processed sunflower oil is not the most beneficial nutritional choice due to the excess of Omega 6, therefore I add the 1/4 cup of Olive oil to incorporate some heart healthy Omega 3 for balance.The flavour of olive oil is too strong to make mayonnaise entirely from, and as you progress with this you could increase the olive oil content to 1/2 cup.
However, if you are going to use mayonnaise, this is a far healthier choice than shop bought versions. The next time you are picking up a jar, just take a look at the label to see how many ingredients are in it, including SUGAR; then see if you can recognize or even pronounce the other ingredients!
Fat is an important part of any meal as it helps to keep you fuller for longer, is the main component of the outer layer of every cell in your body and is necessary to transport fat soluble vitamins, but it is the quality of the fat that is important. Low fat versions are loaded with even more sugar and ingredients to make it taste better. Do NOT be afraid of fat, be cautious about the quality! Shop bought mayonnaise brings with it a whole host of chemically induced ingredients, while this recipe keeps the product much cleaner. (and tastier!)
I sometimes add some finely chopped sun dried tomatoes for extra flavours.
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