Homemade mayonnaise

Traditional mayonnaise is made with either vegetable oil or canola oil; both are heavily processed & contain high amounts of omega 6, which in excess can wreak havoc on our systems. This mayo uses coconut oil, which is high in saturated fat, which enriches breast milk & helps to balance blood sugar levels.

Breast milk is 50% saturated fat. Coconut is also high in lauric acid, which has anti-viral & immune-boosting properties. But most importantly, it contains eggs, which are rich in the nutrient choline. This nutrient directly affects a baby’s brain development, nervous system & memory, so it’s important to be consuming choline-rich foods while breastfeeding.

This recipe is super easy, tangy & versatile! Add to salads, sandwiches or use as a condiment.

Ingredients:

1/2 cup coconut oil, melted & cooled to room temp 1 egg 2 yolks 2 cloves garlic, crushed 2 tsp dijon mustard 1/4 tsp sea salt 1/2 tsp apple cider vinegar Juice of 1/2 a lemon

Steps:

Add egg, yolks, crushed garlic, mustard, vinegar & salt to a blender or food processor & blend until combined (roughly 10sec).

Very, very slowly, add the coconut oil until well combined.

Pour into an airtight jar or container and store in the fridge. Consume within five days.

Enjoy,

Rose x