I hope its not that “fat-free mayo” in the easy squeeze bottle! Take a look at the actual ingredients from one of the major brands on supermarket shelves from coast to coast..
WATER, MODIFIED FOOD STARCH, SUGAR, HIGH FRUCTOSE CORN SYRUP, VINEGAR, SOYBEAN OIL, CONTAINS LESS THAN 2% OF SALT, CELLULOSE GEL, NATURAL FLAVOR, ARTIFICIAL COLOR, EGG, YOLKS, XANTHAN GUM, MUSTARD FLOUR, LACTIC, CELLULOSE GUM, PHOSPHORIC ACID, VITAMIN E ACETATE, LEMON JUICE CONCENTRATE, DRIED GARLIC, DRIED ONIONS, SPICE, YELLOW 6, BETA CAROTENE, BLUE 1, WITH POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA AS PRESERVATIVES.
Make your own real mayonnaise! It is delicious, inexpensive, healthy and and easy to make..
Adapted from a recipe by Sally Fallon
Makes 1 1/2 cups
1 whole farm-fresh egg at room temperature
1 farm-fresh egg yolk at room temperature
1 teaspoon homemade mustard
1 1/2 tablespoons fresh-squeezed lemon juice (about 1 med. lemon)
1 tablespoon whey
3/4 to 1 cup extra virgin olive oil or expeller pressed sunflower oil (not canola)
generous pinch of sea salt
“Homemade mayonnaise imparts valuable enzymes, particularly lipase… The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content…”
In your food processor, place egg, egg yolk, mustard, salt, whey and lemon juice and process until well blended, about 30 seconds. With the motor running, add oil in a very slow, thin stream. Taste and adjust seasoning.
Allow to sit at room temperature for 7 hours before transferring to refrigerator. The mayonnaise will thicken as it stands.