Mayonnaise is a mine field when it comes to sourcing one that is free of industrial seed oils, even the so-called healthy options labelled Olive Oil Mayonnaise and Healthy Organic just can’t seem to leave out sunflower oil, rapeseed oil, corn starch, bulking agents and emulsifiers.
Olive oil*(40%), sunflower oil*(40%), egg yolk*, vinegar*, corn syrup*, corn starch*, mustard seeds*, acidity regulator: citric acid, sea salt*, agave syrup*, white pepper*, stabiliser: xanthan gum, fennel*, coriander seeds* *certifed organic ingredients
Hellmann’s Olive Oil Mayonnaise
Rapeseed oil (64%), water, pasteurised free range EGG and EGG yolk (8.8%), spirit vinegar, olive oil (5%), sugar, salt, modified corn starch, lemon juice concentrate, flavourings, sunflower oil, paprika extract, antioxidant (calcium disodium EDTA)
Of all the different forms of oil on the market, it can be hard to know which should be included and which should be eliminated. Rapeseed oil, hempseed oil, coconut oil, olive oil, peanut oil, sesame oil, flaxseed oil…?
Apart from the brutal hexane extraction process involved with nearly all seed oils, there is the extremely high content of omega 6 fatty acids. Although these acids are essential, the ratio of omega 3 to omega 6 fatty acids has become so skewed in favour of the 6’s which results in inflammation in the body. Like musical chairs, there are only so many seats and if they are all filled then the rest lose.
So, back to the mayonnaise. Tired of searching for a suitable mayo and failing, I decided to have a go at an alternative. I had tried the classic way using raw egg and olive oil but it didn’t seem to (and I don’t like to admit this) match a jar of Hellmann’s.
This probiotic version makes a pretty good replacement and avoids the seed oils and unwanted additives and emulsifiers. It’s also egg free for those with an egg allergy.
For the Mayonnaise
3 tablespoons Sour Cream
This can be made using Double Cream with a teaspoon of fresh lemon juice, ¼ teaspoon of Cider Vinegar or Pickle Juice mixed together and left out for about 4 hours. After 4 hours, mix with:
¼ teaspoon of Dijon Mustard
2 tablespoons of Extra Virgin Olive Oil
A pinch of Sea Salt
Adjust according to taste