“Hydrogenated Fat-Free” Homemade Mayonnaise taste so much better than store-bought you will wonder why you haven’t made it from scratch before. Let me clarify by saying this recipe is “Hydrogenated Fat-Free” which is way different than “Fat-Free”. It is silky, smooth and so flavorful. Perfect for sandwiches, salad dressings, or dips. All in all, I think anything homemade is way better than store-bought. While this recipe does take time and patience it is so worth it.
What Hydrogenated Fats and Why Are They Bad For You:
According to the American Heart Association: “Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. Another name for trans fats is “partially hydrogenated oils.”(1) These fats are bad for cholesterol. Therefore it is important to reduce the amount of Hydrogenated Or Tans Fats in your diet.
I highly suggest you read the labels on your foods. Be more informed and knowledgeable about whether or not you want food colorings, MSG, and GMO’s, etc. I highly recommend reading information from the American Heart Association. Thank you so much to a reader who pointed out that my recipe was not as clear as I thought it was.
Since I am grain-free I don’t tend to eat a lot of bread of any kind. Needless to say, I am on a strict diet to regain my health. In fact, when I first started my life change I couldn’t find any mayonnaise on the market that I could eat. As a result, I needed to create a recipe. Hence below is the recipe I came up with. However, I have since found mayonnaise on the market that I can eat.
Nutritional Facts are based on 1 Tablespoon per serving.
“Hydrogenated Fat-Free” Homemade Mayonnaise Notes:
In any case, I use my homemade Mayonnaise in my Dairy-Free Coleslaw and Tex-Mex Brussel Sprout Slaw. In any case, If you don’t want to make homemade mayonnaise feel free to substitute store-bought in this recipe.
Occasionally, I add my Rosemary Wine Salt to give some variety to the mayonnaise.
My Personal Life:
What have you been up to amid all the Chaos? Indeed, I have not felt much like blogging. While I have still been able to locate monk fruit and cassava flour, I have not felt up to writing a new recipe to share.
Anyway, I for one, am tired of hearing about all the negative going on in the world. Incidentally, what I crave now are the stories about the kindness and compassion of a stranger to feel the compulsion to help his neighbor. Therefore I implore all who read my blog to reach out to your friends who may be depressed and keep checking in on them.
All in all, we could all use a little more kindness, or perhaps just an encouraging word. As the song “Put a Little Love In Your Heart”, says “Think of your fellow man Lend him a helping hand Put a little love in your heart You see it’s getting late Oh, please don’t hesitate Put a little love in your heart.”
“Hydrogenated Fat-Free”: Homemade Mayonnaise
Ingredients:
2 egg yolks
1 teaspoon white wine vinegar
1 1/2 tablespoons lemon juice
1/2 teaspoon salt or Rosemary Wine Salt
1/4 teaspoon onion powder
1/2 teaspoon dijon mustard
1/2 teaspoon garlic powder
3/4 cup avocado oil
Directions
First, combine yolks, and all other ingredients except for the oil. 
Mix in a food processor until blended. Next, add the oil very slowly a few drops at a time for 1 minute. Gradually add about half of the oil in a very slow stream while holding down the blend button. Finally, slowly add the remaining oil. Lastly, mix until thick. 
Place mayo in a container and refrigerate for 1 month.
Hack: If the mayo breaks and does not get thick. Remove broken mayo and start again from the beginning. But instead of adding oil add in the broken mayo to the new ingredients. Remove thickened mayo and refrigerate.
Hydrogenated Fat-Free Homemade Mayonnaise Recipe
Equipment
Ingredients
- 2 egg yolks
- 1 tsp white wine
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp salt or Rosemary Wind Salt
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 3/4 cup avocado oil
Instructions
- First, combine yolks, and all other ingredients except for the oil.
- Mix in a food processor until blended.
- Next, add the oil very slowly a few drops at a time for 1 minute.
- Gradually add about half of the oil in a very slow stream while holding down the blend button.
- Finally, slowly add remaining oil.
- Lastly, mix until thick.
- Place mayo in a container and refrigerate for 1 month.
Hack If Mayonnaise Breaks and Does Not Get Thick
- Remove broken mayo and start again from the beginning.
- But instead of adding oil add in the broken mayo to the new ingredients.
- Remove thickened mayo and refrigerate.
Notes
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 101 | |
| % Daily Value * | |
| Total Fat 11 g | 17 % |
| Saturated Fat 1 g | 7 % |
| Monounsaturated Fat 8 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 23 mg | 8 % |
| Sodium 74 mg | 3 % |
| Potassium 5 mg | 0 % |
| Total Carbohydrate 0 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 0 g | 1 % |
| Vitamin A | 1 % |
| Vitamin C | 1 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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