We just got home from Free Forest School and I needed a quick lunch for me and the boys.
Sandwiches aren’t the norm around here, but when we have them I like to have wholesome ingredients on hand for making them as nutritious as possible.
A favorite go to is using avocado in lieu of mayonnaise. It is delicious and I highly encourage you to try it. Adding good fats and lots of vitamins to the sandwich, avocado won’t steer you wrong. That said, sometimes I’m out of avocado (go figure). When that happens, I really don’t want to have to grab the store bought mayo. Even the vegan and organic options have ingredients I’d prefer to forego.
Mayonnaise is also pretty important to my husband. He likes it and prefers it on his sandwiches. After much trial and error, I’ve found a simple recipe that I can whip up in two minutes and passes both the hubby and the kid taste test.
Homemade Mayonnaise
1 cup organic extra light tasting olive oil
the juice of one organic lemon
1/2t pink Himalayan salt
1 pastured, locally sourced egg (or organic, pasture raised)
Drop the egg in a wide mouth mason jar. Add the salt and lemon juice. Add the oil. Wait about a minute to be sure the entire egg is settled on the bottom of the jar. Use an immersion blender at the bottom of the jar and hold it there blending for 20 seconds.
It will become mayonnaise right before your eyes! Draw the blender up the sides of the jar slowly until well mixed. It can be used immediately, stored in the fridge, and lasts about 10 days.
Enjoy!
So This is Life,
