Homemade mayonnaise
This recipe is quick and easy, and it is the first mayonnaise I was able to make straight away without stuffing it up! It is based on the mayonnaise recipe in “A Taste of Wellness”, a wonderful SCD cook book, available here.
In your blender crack 2 eggs. Add 1tsp salt, 1tsp yellow mustard powder and 1tsp apple cider vinegar (optional). Blend this on low speed for 20 – 30 seconds, then open the top of the blender and pour olive oil at a steady stream into the blender whilst it is running. Once the blender starts slowing down and you can see that the mixture is no longer drawing down stop adding the olive oil and stop the blender. That’s it! You can now scoop this mixture into a container and store in the fridge or eat straight away! Is lovely with poached eggs and salmon or fried sweet potato! It keeps in the fridge for around a week, possibly longer.
©2014 Zaia at wholefoodcookery.com – home made mayonnaise, paleo, primal, scd, gluten free, vegetarian and low fodmap.
Author: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).
3 Responses
[…] lid on on low – medium heat). Drizzle with garlic infused olive oil. I also serve it with homemade mayonnaise and coconut pecan […]
[…] Serve eggs, zucchini, mushroom tomato mix and sweet potato and kale mix with coconut pecan loaf and homemade mayonnaise. […]
[…] A breakfast fit for kings! Cheaper and bigger than breakfast served in most restaurants and easy to make. Smoked salmon adds a lovely smoked and salty flavour to the poached eggs, and it all goes beautifully with the coconut and pecan loaf and homemade mayonnaise. […]