Deadly Mayonnaise
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I take medication to “thin” my blood. Since Vitamin K boots the clotting of blood I have to avoid foods rich in that micronutrient.
That means no cabbage, spinach, broccoli, collards - pretty much everything dark green. And a gallimaufry including things like bananas and green tea. And mayonnaise.
I didn’t know about the last until during my regular blood test my reading was far from what it is supposed to be. I tried to recall everything I’d eaten, finally recalling tuna fish salad sandwiches.
I can buy mayo made from olive oil but that is expensive and isn’t sold in a reduced calorie version. I do miss my mayonnaise, particularly when I want to make potato salad.
Comments
All you need is 5 ingredients
2 egg yolks 1 1/2 teaspoon Dijon-style mustard Pinch of salt Big pinch of freshly ground white pepper
Up to 2 cups PURE olive oil (if you plan to refrigerate)
or 2 cups of extra virgin olive oil if you plan to consume immediately (extra virgin olive oil must be poured in room temperature)
All you need is a bowl and a wire whisk.
Put 2 egg yolks, 1.5 teaspoon of mustard, salt, and white pepper in a bowl, and use use wire whisk to to mix.
Add the oil slowly as you whisk until the mixture reaches mayo consistency.
Yields 2 1/2 cups
Done.
This recipe is from beloved Jacques Pepin.
You can also try this: http://healthy.hillbillyhousewife.com/lowcaloliveoilmayo.htm
Posted by: Pristine Angie | December 23, 2008 12:27 AM