Homemade mayonnaise and other salad dressings help ensure you won't load up on too many omega-6 fatty acids. While omega-6 fats are actually beneficial, you can have too much of a good thing if you eat processed foods. See what nutritionist Mikki Willden has to say about it and about balancing omega-3 and omega-6 fatty acids in her Wellbeing column here.
|1 cup||Light olive oil, if you don't want an olive oil taste, use another nut oil such as avocado (Main)|
|½ tsp||Sea salt|
|1 Tbsp||Apple cider vinegar, raw (Main)|
|1 sprinkle||Mustard powder, cumin, ginger or other spices or herbs to vary flavour, optional|
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- Crack the egg into a jar that is just bigger than a stick blender. Add salt, oil and vinegar. Using the stick blender, whizz for about 30-45 seconds. Will last up to 5 days.