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Let’s talk about May. This classic and creamy joy that some love and hate others. Homemade mayonnaise is definitely preferred here (I have many recipes for that!). Although it is an undeniable refrigerator in many families, the Mayo that has been purchased from stores is completely vegetable oil, and it is one of the few foods that I try to avoid completely.
This last recipe is an easy, oil -free version and high protein that it makes! I originally found the idea on the page of my friend Bethani (Go Follow Lilsipper if you aren’t really … it’s amazing).
It does not have zero mystery, zero oils, and a zero opportunity to separate the mid -road through the Sandwich group (because who wants to place gonorrhea mayonnaise?). This homemade mayonnaise is packed with protein and delicious tastes. In addition, if you eat everything? I just got more than 20 grams of protein!
Why is the homemade mayonnaise recipe is a changing games
Most of the mayonnaise purchased from stores depends heavily on neutral flavor oils such as vegetable oils, sunflower oil or canola oil. Although this may seem a healthy option, it is often equipped and stripped of natural nutrients. Not to mention that it is full of omega -6 fatty acids that get rid of your exact body balance and contribute to inflammation.
There are now more healthy options in the grocery store that use avocado oil or excellent virgin olive oil. However, this cost can be expensive, especially for those of us with a hungry teenager! It is simple and affordable to make your mayonnaise with clean ingredients.
Solve the emulsion problem
This homemade easy -made mayonnaise is free of oil, so you do not need to worry about inflammatory oils. Some people do not like the strongest taste of olive oil, so going to oil also solves this problem. Instead, it uses boiled eggs for rich and creamy tissue and promoting protein that is not provided by normal mayonnaise. Throw a little vinegar, mustard and water and you will get simple and delicious May.
Although my family loves Mayo more traditional homemade, it may be difficult to get right if it is the first time that May is made. The ordinary Mayo depends on separating the egg yolk from the raw eggs to room temperature and doing an emulsion with oil, either in the food processor or mixer/ blender/ immersion. And if your emulsion breaks, you are left with broken mayonnaise and chaos.
This recipe uses the entire egg, and the pool is not needed. Therefore, without further confusion, here is a recipe for the easiest homemade at all.
The easiest 3 described from the homemade May
A simple homemade Mayo recipe uses only 3 components. High in protein and fast to make if using boiled eggs already!
- 6 Boiled eggs
- 1 tablespoon vinegar (I use white vinegar, but apple cider vinegar also works)
- 1 TSP Horoscope is a hot brown (Or ½ teaspoon of mustard powder)
- ⅔ cup water (Adaptation to the required consistency)
- sea salt (To taste)
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Start by boiling your eggs. You can do this in the classic way and boil for 10-12 minutes. Or use the instant bowl and cook for 5 minutes at a height, followed by a fast version. Once you are finished, chop and set aside.
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Put all ingredients in a blender, but start? A cup of water and add more as needed to get the required consistency.
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Mix everything for about 10-15 seconds until it becomes smooth and fat. Mayo will start in the thick while mixing it.
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Squeeze and adjust the spices as desired. If you want to add a farm or other herbs, add it now. I added even Parmesan, Anchiah and Worsesstrchire to wear a wonderful cirrh.
Nutritional facts
The easiest 3 described from the homemade May
Quantity for each meal (2 tablespoons)
Thermal calories 47
Calories of fat 27
% Daily value*
fat 3G5 %
Songed fats 1g6 %
Multiple unsaturated fats 0.4 g
One -saturated mono fat
Cholesterol 112mg37 %
Sodium 160mg7 %
Potassium 39mg1 %
Carbohydrates 0.4 g0 %
Fiber 0.02G0 %
Sugar 0.3 g0 %
protein 4G8 %
Vitamin A 156iu3 %
Vitamin C 0.002mg0 %
Calcium 16mg2 %
iron 0.4mg2 %
* Daily values are based on a 2000 -calorie diet.
Store in a sealed container such as the Mason Jar for up to 4 days in the refrigerator. You can also cut the recipe into two halves if you do not use it quickly.
Make the mayonnaise delicious
You can also creativity with this mayonnaise. Want the spices things? Add some farm spices, French onion spices, or any of your favorite flavors to create a customized decline or sauce.
You can also switch the ingredients. I love hot brown mustard, but yellow mustard or even the Dijon mustard also works. Or try some apple cider vinegar, white wine vinegar or fresh lemon juice instead of white vinegar. Add a hot kick with a little SRIRACHA.
Change things easily, add things, or keep them simple with only three ingredients.
How to use this easy May recipe
We do not eat a lot of sandwiches here, but there are still a lot of ways to use homemade mayonnaise. Thin with a little water or milk and use it as a sauce salad. Add some chopped garlic while mixing to make an Ayoli sauce. Of course, there is always classic egg salad, chicken salad or potato salad.
Here are some of my Mayo recipes to try:
Have you ever made homemade mayonnaise before? Will you try this version? Leave a comment and tell us!
