Creamy, easy homemade mayonnaise suitable for The Migraine Relief Plan
In my book The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health (February 14, 2017) I suggest making your own olive oil mayonnaise. Here’s the recipe! I recommend choosing pasteurized eggs for this recipe so you don’t have one second of worry about salmonella.
Making your own mayo allows you to control the kind of plant oils you are taking in. Most store-bought mayo uses soybean, cottonseed, or canola oil. Soybeans can be migraine triggers, and other plant seed oils are high in omega-6 fatty acids. You don’t want a lot of those in your food because they contribute to inflammation. And migraine is an inflammatory condition.
My biggest tip here is to let all the ingredients reach room temperature before blending. Be patient drizzling in the oil. If the emulsion breaks (separates), you can try blending in another egg yolk. If that doesn’t work, then I have used broken mayonnaise to baste poultry or fish, to whisk into hot pasta, to whisk into hot soup, and to marinate oven-roasted vegetables before baking.
migraine, vegetarian, low-sodium, paleo, gluten-free, celiac diets
Not recommended for: