First Do No Harm

Macadamia Mayo
Mock Miracle Whip®

Ingredients (as always, as organic as possible)

3 cups Macadamia Nut Oil
4 egg yokes (if yokes are small, use 5 or 6)


3 tablespoons Arrow Root Powder OR 1 - 1½ teaspoons Konjac Flour
1 Cup Water
4 tablespoons Honey (5 - 6 tablespoons Erythritol can be substituted)
½  Cup Unpasteurized Apple Cider Vinegar
1 tablespoon + 1 teaspoon
Celtic Sea Salt
2 teaspoons Dry Mustard
½ teaspoon White Pepper
⅓ Cup Fresh Squeezed Lemon Juice


If you prefer regular mayo to the tangy Miracle Whip® taste, simply cut the vinegar in half and no sweetener.

One Note on Erythritol: it does not blend easily, so when you get it home, the first thing you should do is put it into a blender and grind it into a powder. This will help it blend into your sauces.

Also, you can use, if you want it sweeter, rounded tablespoons of erythritol.

Arrow Root Powder v. Konjac Flour

Both of these things will thicken your solution, however Konjac Flour has fewer calories (basically none), requires less heat to thicken, and is high in fiber. Just one teaspoon makes your solution thick enough to keep the mayo solid and creamy. Another half teaspoon makes it very thick. Depends entirely on your preferences.

In a mixing bowl, with the mixer on high, add the egg yolks. Then add Macadamia Nut Oil just a few drops at a time (or a very thin drizzle) at first to make sure you're getting enough air into the mixture. Add the oil very, very slowly. You should notice that the concoction starts to stiffen as the designs created by the whirring blender being to stay longer and longer. After the second cup of oil is added you can speed up the drizzle but don't just dump it in the blender. Slowly is best. 

NOTE: the bottle of macadamia nut oil comes with a squeeze top. Using this to drizzle out the oil is perfect.

Mix all the ingredients in the second part of the recipe, including the lemon juice, in a medium saucepan and set aside. Careful with the Konjac flour. It will solidify at room temp, so you might want to add it right before you're ready to heat this up, or you will have to stir the solution regularly while it's sitting.

When ready, turn the heat up to medium high under the saucepan and start stirring. Heat while stirring constantly. When the mixture is very thick, remove from heat and fold into the mixture in the mixer. Slowly! Just a scoop at a time while beating and blending it all in with the mixer at top speed.

You are going to love this recipe. It's not only tasty, but each tablespoon of mayo gives you about a quarter teaspoon of palmitoleic acid, an omega-7 fatty acid that is a spectacular anti-inflammatory.

Lacto Fermented Mayo (or Mayo With Probiotics)

This is a very simple process. Instead of two tablespoons of vinegar, add two table spoons of juice real kimchi or real sauerkraut. If you don't have that, find a great full spectrum probiotic and open seven to ten capsules.

Add this to your recipe, stir well, and let it sit out for seven hours. Then refrigerate. This is some really healthy mayonnaise and it will last, easily, four weeks in the fridge.



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