Marina from Best Body Health Coach makes sugar-free mayo with organic lemon juice, Dijon mustard, pink Himalayan salt, coconut oil, and a room-temperature egg. She uses a stick blender and emphasizes that the egg temperature matters for proper consistency. The recipe makes enough for one meal.
Hi, this is Marina from Best Body Health Coach, and today I'm showing you how to make your own mayonnaise. This way you'll be able to know exactly what goes into it, and you can keep it organic and sugar-free. So there's only a few ingredients that goes into this. You would want some organic lemons, some Dijon mustard that has no sugar in it, some pink Himalayan salt, Some organic black peppercorns, some coconut oil that's been deflavored, and some free-range eggs. So the first thing you do is you take 1 tablespoon of lemon juice. Then you take 1 to 2 teaspoons of mustard. Depending on your taste, if you like it or not. Then 2 pinches of salt, or to taste. Some black pepper. You take half a cup of coconut oil, deodorized and deflavored. Half a cup. If it's not liquid like this, you will have to just melt it in the microwave quickly. And then 1 free-range egg. You want to be sure that this egg is room temperature, otherwise the texture will not be right. And then all you do is you take a stick blender and you mix it. Very simple, very easy, very tasty, and You can use it for all sorts of dishes, chicken mayonnaise, egg and mayonnaise. I also sometimes buy this mixed green salad, cabbage salad from Woolworths, and then I mix it in here to make coleslaw. So it's very versatile, quick and easy, and I only make enough for one meal. Excellent. Oh my God,
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