DO try this (20-Second Mayo) at home!

Chicken salad made with 20-Second Homemade Mayo.

In my Internet meanderings, I have stumbled upon an easy little recipe on a website called www.comfytummy.com that has totally rocked my world—so if you never read another of my blogs again (or have never actually read one in the first place), please pay attention to this one! It’s called 20-Second Homemade Mayo—and it is awesome!

The only requirement is a stick blender and a few ingredients that you probably already have on hand. If you don’t have a stick blender, drop everything and run out and get one right this minute—or you can try using a food processor, blender, mixer, or good old elbow grease (but I can’t guarantee the 20-second prep time.) If you use mayo frequently, this trick will more than pay for the cost of your new stick blender in no time. And it tastes sooo much better!

It's true! It only takes 20 seconds! And then you can add it
to your fresh chicken salad. 

Put these ingredients in the cup that comes with your stick blender:

1 egg

2 tsp. Dijon mustard

1 T. lemon juice

Pinch of salt

200 ml of oil (That’s about 7 oz., just under a cup.)

Put your stick blender to the bottom of the container and blend until thickened into mayo (approximately 20 seconds). Makes one cup. It will stay fresh in your fridge for a week or two (but it won’t last that long.)

Store your mayo for up to two weeks in the fridge.

I’ve always maintained that homemade mayo is better than store bought, but it’s a bit of a pain to make. I never use the word “never,” but since I have discovered this trick, I will NEVER buy the store bought stuff again!

If you’re following the gluten-free diet or the Specific Carbohydrate Diet, this mayo is perfect. I use light olive oil for my mayo, but canola or corn oil will work as well.

I have also recently discovered a recipe from www.allrecipes.com for a very nice salad dressing made using homemade yogurt. Again, it’s gluten-free and SCD legal.

Honey, Mustard & Yogurt Dressing

1 C. SCD or other plain yogurt

¼ C. honey

2 T Dijon mustard (Use Annie’s Naturals to avoid sugar)

¼ tsp. celery seed

Whisk together the yogurt, honey, mustard, and celery seed in a small bowl. Refrigerate at least 1 hour before serving.

Your’re welcome!