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Home-Made Mayonnaise Offers Variety of Salad Dressings
- 1 fertile egg
- Sea salt to taste (usually 1 or 2 dashes sufficient)
- ½ tsp. lime or lemon juice (fresh)
- 1 cup cold pressed oil (sunflower excellent)
Follow directions for your blender or Cuisinart in making mayonnaise – or:
Put egg, salt and juice into blender, etc., along with 1/4 cup of the oil. Blend on low speed until mixed, then VERY slowly add remainder of oil – should be steady, very fine stream – until all is used.
Produces approximately 12 ounces. Make enough for 1 week to 10 days supply, if you wish.
Use plain for salad dressing or for variations one of the following – or combinations:
- Green onions
- Onion juice (finely grated)
- Pressed garlic
- Fresh basil
- Fresh dill etc.
For variations in color use vegetable juices such as beet, green pea, etc.
Published in the PPNF Nutrition Journal
Spring 1984 | Volume 8, Number 3
Copyright © 1984 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide