Homemade MCT / avocado oil mayonnaise



Why: The typical seed based flavor neutral vegetable oils like rape seed, canola, sunflower oil are all highly inflammatory. These are fats high in omega6, poly unsaturated fats, which makes it easier to oxidize. Before industrializations nobody tried to squeeze seeds for oil. This only become possible with heavy high pressure machinery and chemicals. Vegetable oil extraction further ruins the fats. Omega6 could potentially have some benefits in its natural form in e.g. raw sunflower seeds but not after chemical/high temp and pressure extraction and processing. MCT oil is a flavor less and very healthy that is a very good substitute when making Mayonnaise for instance. I usually use coconut oil for most things but that does not quite work in mayonnaise, making it a little dry.. Between the raw (organic) egg yolks and the MCT/avocado oil this is the perfect toping for all sorts of food that will keep your brain in perfect health and protect your cells in general. Below I have chosen to flavor it with vinegar, avocado oil and dijon mustard but you can choose all sorts of other flavor ranges, even sweet. 

How to: Whisk 3 egg yolks (electrical whisk or hand held blender directly in a glass jar) while very slowly pouring in (dribble) of MCT oil, it is important to do this slowly at the beginning or the process. After a while add 1 tsp Dijon mustard, some Tbsp of (sugar free “mizkan”) white vinegar after taste (1/2 to 1 Tbsp fresh lemon juice or white vinegar per dl oil added), 3(?) drops of stevia to balance the acid. Some acid improves taste profile and also increases shelf life as most bad bacteria don’t like lower pH.  Alternate the MCT oil with a little bit of Avocado oil for flavor. Sprinkle with a little salt. If too thick dilute with a tbsp of water to start with.


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