Why did they call it "Miracle Whip"? Does it do great things for your body? From the name it sounds like it should make you stronger, leaner, fitter, more healthy and cure incurable sickness. No luck there. Like the majority of processed mayonnaise which is a mixture of eggs, oil (soybean, vegetable and canola most likely) and oh how nice, sugar...no miracles are going to happen when it is in your body.
Is mayonnaise bad? NO! That's what is great. You can still make tuna and chicken salad (lots of recipes for those two will be coming) and you can be completely Paleo and healthy when eating it. But before we get into the recipe, lets talk about why mayonnaise has that bad reputation.
Mayonnaise contains fat, it's made from oil. As we already know, fat is not bad for you. But storing fat is. How does the body store fat?...through the release of insulin. How does that happen? From consumption of carbohydrates. Lets take two different meals. Meal A) Tuna Salad (canned tuna, mayonnaise) on wheat bread. And Meal B) Tuna Salad (canned tuna, mayonnaise) on a garden salad (lettuce, cucumber, tomato, peppers). Both meals have carbohydrates in them (yes veggies are carbs) and both meals when broken by the body will release insulin. Which insulin release will be bigger? The one from the bread. Along with being a processed food the bread will be turned into sugar faster in your body then the salad and stored faster as well. Real mayonnaise isn't bad. It's the processed (soybean, vegetable and corn oil, sugar...check the ingredient label) ones and the insulin producing foods being consumed with it that have brought mayo down from its rightful place in food condiment history. Now onto the recipe...
Ingredients
1 raw egg
1 cup of light olive oil
1 tbl dijon mustard
1 tsp apple cider vinegar
Directions:
- In a Blender combine: Egg, mustard, vinegar
- Blend for a 5 seconds
- SLOWLY drizzle in 3 second count of olive oil...let blend for few seconds
- SLOWLY drizzle in the remaining olive oil until mayonnaise is stiff and combined.
* Yields ~1 cup
What speed should you set the blender at???
ReplyDeletea) this blog is going to be great, guys. I'm really excited to see what you guys throw up here
ReplyDeleteb) how long will it stay? just a couple of days, or can you push it longer?
Daigle: The blender can be on high.
ReplyDeleteRenee: Refrigerate the mayo. It can be kept for about a week.
For those who may be nervous about salmonella in raw eggs, here's a tip courtesy of Alton Brown (Food Network guy) - boil the egg for 1 minute and then drop it into a bowl of ice water to halt cooking. It still works fine for mayonnaise.
ReplyDeleteThis is going to be amazing! Now I know how to make mayo. Very cool.
ReplyDeleteI did this last night, it's DELICIOUS. F-you Mat....this will be the end of my existence, as I also found a recipe using this mayo as a base for paleo ranch dressing.
ReplyDeleteDaigle 9/5/80-2/26/10