Healthy mayonnaise (that actually tastes great)

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Replies

  • PearBlossom9
    PearBlossom9 Posts: 136 Member
    Guys. Real mayo isn't bad for you. It's mostly just eggs and oil. Get the dust off your blender and make a quick homemade version. The difference is amazing.

    And for gods sake don't touch lite or fat free. Look at the ingredients in it. If it doesn't scare you something is wrong.
  • kittenonmars
    kittenonmars Posts: 20 Member
    PearBlossom9 wrote: »
    Guys. Real mayo isn't bad for you. It's mostly just eggs and oil. Get the dust off your blender and make a quick homemade version. The difference is amazing.

    And for gods sake don't touch lite or fat free. Look at the ingredients in it. If it doesn't scare you something is wrong.

    I agree with this.... Especially about the fat free or light versions. Which is pretty much why i made this alternative, because I like a challenge, and wanted to see if its possible to make a lower calorie version that tastes just like it.
    But I do not fear real mayonnaise in any way.

    Although I am sometimes guilty of using miracle whip. *hides*
  • bragaj17
    bragaj17 Posts: 27 Member
    I've been using a cucumber and dill Greek Yogurt dip called Tzatziki instead of mayo both as a spread and as a mix in (like with tuna, chicken, eggs) to make salads.
  • sunnybeaches105
    sunnybeaches105 Posts: 2,831 Member
    If it's not Kewpie it's not mayo
  • AngelinaB_
    AngelinaB_ Posts: 563 Member
    JoshuaMcAllister wrote: »
    kittenonmars wrote: »
    So I recently made a dish that's healthy with the exception of yummy... delicious... mayonnaise.
    So it got me thinking, is there really no way to make it healthier?

    I found a solution and it's really rather simple! :)
    Just use ripe avocado! And a blender. I used an immersion blender.

    So what I did is I took one big spoon of my favorite mayo, and then chopped up 3 avocados and threw them in. Blended it all together for a while until it was really fluffy. I was extremely impressed how it almost doesn't taste any different from normal mayo. I added a bit of mustard, lemon juice and salt to taste, and there you go! Yummy, but green, mayo!
    By comparison, in 100gr of mayo, there are 680 cals. In 100gr of avocado there is about 160 cals. That is a HUGE difference. And it tastes the same to me. So yay!

    The only downside is that it doesn't last as long. For me, it took me 3 day to finish the meal(it was a type of salad that I kept in the fridge), and by day two, the mayo had browned a bit, but still tasted good. The oil and lemon juice will help it keep fresh.

    But yea, I'm curious, has anyone else done this? And if so, how did you make it and for what? :)

    Every day! I thought I was alone in this, 1 avocado and 1 tin of tuna. I don't use a processor, for breakfast at work I just unload them into a bowl and mash into a pate. Delicious on rice cakes and a great mix of protein, carbs and fats.

    Mmmmm so yummy both @JoshuaMcAllister and @kittenonmars definitely trying both options.

    What I like to do, it is a salad recipe common where I come from: avocado, mayo, chicken (but I like to use tuna), sweet peas, a bit os mustard and lemon juice... Sooo yummy.

    Love avocados!
  • Juliamccrea
    Juliamccrea Posts: 4 Member
    Thanks for the great idea
  • megbugs
    megbugs Posts: 107 Member
    BroBryceHealth wrote: »
    This is sort of assuming that mayo in and of itself is unhealthy. Yup, most store-bought mayo is really bad for you, as it uses inflammatory fats, and we all know the real cause of vascular & heart issues is stress & inflammation, not fat or cholesterol which, in an ideal situation, are just doing their job.

    So making real avacado oil mayo is super easy. 1 egg, 3T dijon mustard, 1T vinegar, 1T lemon juice. Mix in a blender or with an immersion blender. Slowly drizzle in 1.5C avacado oil as you blend. Season to taste.

    Agree with @BroBryceHealth. The recipe I use is: 2 egg yolks ½ teaspoon sea salt 1 tablespoon apple cider vinegar ¾ cup avocado oil ¾ cup extra-virgin olive oil. Pour the oil slowly into a food processor until mayo consistency. I like ghee idea of Dijon though. I'll have to try that :smile:

    There's also a lot of avocado toast ideas on Pinterest and the internet you may like :)
  • Becca_250
    Becca_250 Posts: 188 Member
    edited March 2016
    I use this recipe to make homemade mayo, literally egg/oil/lemon blend for twenty seconds and you have enough to last a week! You could sub the olive oil for avocado oil...
    http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/

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