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.


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


This recipe is from beloved Jacques Pepin.

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