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Make your own mayonnaise without vinegar and sugar. This basic mayonnaise can be used alone, or herbs may be added to make a variety of dressings for salads, vegetables, and fish. Making mayonnaise is quite simple. The key to success is to drizzle the oil into the blender very slowly while it is running.
- 1 egg (free range or pastured)
- 2 tablespoons lemon juice
- 1 cup olive oil
- 1 teaspoon mustard (optional)
- ¼ teaspoon powdered kelp (optional)
- ¼ teaspoon unrefined salt (optional)
Beat egg in blender on low speed. Then add lemon juice and seasoning if desired. Continue to blend and slowly drizzle in oil. Continue blending until smooth. Makes 1½ to 2 cups. Stores for 2 to 3 days in the refrigerator.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Check out these other recipes from Pat Connolly:
Published in the Price-Pottenger Journal of Health & Healing
Summer 2014 Volume 38 Number 2
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