Axel’s Mayonnaise, v 1.0
Here it is… it is still a tentative work in progress but I like this mayo
enough to have made it the same way and I like it. I have some regular HFS
mayonnaise and though mine doesn’t taste as “creamy” mine is balanced EFA-wise
and doesn’t have unhealthy proportions of n-6, aka omega-6, aka linoleic acid, a
polyunsaturated acid. Polyunsaturated fatty acids have been implicated as being
the more dangerous of the fatty acids. In a book co-authored by Mary Enig, Ph.
D. and Sally Fallon “Nourishing Traditions” it reads: “Excess consumption of
polyunsaturated oils has been shown to contribute to a large number of disease
conditions including increased cancer, and heart disease; immune system
dysfunction; damage to the liver, reproductive organs and lungs; digestive
disorders; depressed learning ability; impaired growth; and weight gain.”
“One reason the polyunsaturates cause so many health problems is that they tend
to become oxidiszed or rancid when subjected to heat oxygen and moisture as in
cooking and processing. Rancid oils are characterized by free radicals– that
is, single atoms or clusters with an unpaired electron in an outer orbit. These
compounds are extremely reactive chemically. They have been characterized as
“marauders” in the body for they attack cell membranes and red blood cells and
cause damage in DNA/RNA strands, thus triggering mutations in tissue, blood
vessels and skin. Free radical damage to the skin causes wrinkles and premature
aging; free radical damage to the tissues and organs sets the stage for tumors;
free radical damage in blood vessels initiates the buildup of plaque. Is it any
wonder that tests and studies have repeatedly shown a high correlation between
cancer and heart disease with the consumption of polyunsaturates? New evidence
links exposure to free radicals with premature aging, with autoimmune diseases
such as arthritis and with Parkinson’s disease, Lou Gehrig’s disease,
Alzheimer’s and cataracts.” end quote
An imbalance between n-6:n-3 (linoleic acid:alpha-linolenic acid) disrupts the
balance of prostaglandins, which function as important, hormone-like messengers
effecting basic cell function. To quote “NT”: “This disruption can result in
increased tendency to form blood clots, inflammation, high blood pressure,
irritation of the digestive tract, depressed immune function, sterility, cell
proliferation, cancer and weight gain.” Omega-3 deficiency are associated with
asthma, heart disease and learning disabilities, again from “NT”. Soybean oil
does not have a favorable EFA ratio, and almost all mayos are made solely from
soybean oil, the canola-based mayos aren’t any better (possibly worse). So
homemade mayonnaise isn’t an option in my life, I see it as a necessity.
According to “Nourishing Traditions” our total caloric intake of PUFAs should
not exceed the safe estimate of 4%, 1.5% omega-3, 2.5% omega-6, ranges of
n-6:n-3 of 4:1 and 3:1 are commonly given, on this important subject the numbers
vary but it is common that total caloric intake of PUFAs should be far lower,
below 10% total calories and the balance should be 4:1 or lower. For this
important reason when going to the trouble of creating a homemade mayonnaise I
strongly urge you to also make the effort to create a custom-tailored
PUFA-proportioned, EFA-balanced mayonnaise to complement your total diet and
total fat intake. This is the advantage to taking mayonnaise into your own
hands.
And now for the recipe template; enjoy!:
I like to think of mayonnaise in terms of batches, with a recipe guideline of
oil to ingredients with one cup of oil as a “batch”. This recipe is three
“batches”, with three cups of oils plus water and ingredients creating just over
a quart, enough to slightly overfill that old jar of mayo you’ve rinsed out!
Per Batch Recipe Template:
One cup of MUFA olive oil to PUFA EFA oils balanced (both MUFA to PUFA and
n-6:n-3) for optimum health
1-2 yolks depending on desired creaminess
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of cayenne pepper powder (30,000 HU)
1 teaspoon or more of dijon mustard
1/2 teaspoon of quality sea salt (Celtic should be ground in a mortar and
pestle)
2/3-2 Tablespoons of Apple Cider Vinegar
1-3 teaspoons honey
one 400 I.U. vitamin-E capsule, broken and contents emptied into batch
To follow this recipe template conservatively, in order to make a one quart
batch you would use: 3 cups good oil combo; 3-6 yolks; 1.5 teaspoons each of
paprika, garlic powder, cayenne powder; 3 teaspoons dijon mustard, 1.5 teaspoons
sea salt and 2 tablespoons apple cider vinegar, 3 vitamin E capsules.
THE PROCESS, or, MAKING IT HAPPEN:
1) Pre-batch:
Begin by putting the separated egg yolks into a glass container, add vinegar (or
other acceptable acid), mix thoroughly, add other ingredients (’cept E) mixing
well. Honey can be added during processing, vitamine E should not be added until
processing (to protect against extremely acidic “pre-batch” mix). I add the
honey and vitamin E at processing time. The recommended acid “cooking” time to
eliminate salmonella is three days (72 hours), but this most likely isn’t a
problem for hip consumers of GOOD egg yolks, eh? But the pre-batch stage is good
for flavors to fully mingle. Store in a closed glass container in the fridge
during this time.
2) oils: mix all acceptable oils together, best computed before hand, either
all together into one batch and used in one cup increments or calculated
individually into the 1 cup pouring container.
3) Starter: add measured amount of pre-batch “mayo stuff” into bottom of blender
or processor (I suggest a blender, they are better suited for this kind of
thing). I like to add the honey at this point. Add 1/8 to 1/4 cup of water.
Blend on lowest setting for 3-5 seconds (lid on please!). Add vitamin E now if
you have a hard time remembering during the oils/acids mixing stage!
4) Bringing it together:
This is the part where the “art of mayo” is developed! Turn the
blender/processor on the lowest setting, open the top of blender (hopefully you
have that little window thingy) and carefully pour in the super-oil you’re so
proud of, slowly, slowly my friend! In the beginning it is important to add the
oil in slowly, in a thin stream, don’t have to dribble, but thin is good. Now,
after a quarter cup or so stop and add the vitamin E pill’s contents. Begin
again. The more you add the faster you can allow yourself to pour in the oil,
but not too fast your you’ll have a mayo that separates, either in the
refridgerator or after re-introduction to room-temperature or pouring on food.
You will find the speed at which the mayonnaise is suitably emulsified. Feel
free to add additional water when the mayo becomes too thick and begins to stop
whirlpooling in the center and has occasional “burps”, stops and starts to the
top-movement action. You will have to add water at least once in a blender for
one cup oil batches. If not then you are invited to my next birthday party.
5) Pour and scrape out the mayonnaise into a suitable container. If others are
present make sure no one sees you licking the edge of the blender (you know
you’re going to do it). Scrape it out fairly clean and begin again, putting in
another measured batch of pre-batch mixture.
For a quart’s worth, it is obvious with 3 cups of mixed oil you will be
seperating the pre-batch into 3 equal parts. The reason for the vitamin E pill
is because of the oxidation of the polyunsaturated fatty acids and general
stress of being blended for the duration of the mayonnaise processing. Dr. D
suggests for Os and Bs breaking open an E gelatin capsule into the flax butter
combo in his CR4YT, I don’t know what “experts” think of extra E in an acid/oil
emulsificaton such as mayo but no one seems to mind on the message board, I
figure with all the exposure our fatty acid friends get it helps to help protect
them with E mixed in, and this also ensures that the mayo has its own
fat-soluble antioxidant included. Vitamin E works with A and C and others to
manage the fats as they oxidize in the body, if one is missing the others are
less effective; the basic antioxidants work together as a team to sustain cell
integrity. Have a happy, healthy life.
Author’s additional comments:
I think it is okay to say O-secretors can safely use this recipe, however, some
modifications would be necessary to make this recipe-template non-secretor
compliant. Honey, in such small amounts might not cause any problem but if this
is an issue regular sugar of some sort could be used; molasses might be too
strong and complex a flavor, possibly liquid stevia could be tolerated? Stevia,
a small pinch could add a final safe “oomph” to make this a better mayo. For
non-secretors the apple cider vinegar could be replaced with more acceptable
lemon juice or lemon juice concentrate, though the mayo’s traditional taste will
be compromised. I hope that in the quantities the mayo is consumed the inclusion
of these avoids will be of negligeble symptomatic value. I find dijon mustard
makes the best mayonnaise, make sure to find a mustard without those dreaded
avoids, they do exist and eliminating even trace amounts of the pesky corn and
wheat products is sensible BTDing. Apple cider vinegar gives a good “sharpness”.
It is important to balance the heat, acidity (sourness) and the sweet to make a
satisfying mayonnaise experience(this goes for all foods). Feel free to add a
touch of saturated fat to reach a desired texture, I find no more than a
tablespoon of palm oil works well. Experiment with herbs, whatever you like, but
be sure if you use real garlic (mashed and exposed to air to activate medicinal
allicin BEFORE processing into mayo) to make that the topmost batch or in a
seperate container to enable immediate access as you probably don’t want living
vegetable matter sitting for very long in your extra-healthy mayonnaise.