Nutrient dense green home made mayonnaise

by Caroline
(Cape Town)

nutrient dense, pro and prebiotic home made green mayonnaise

Nutrient dense home made green mayonnaise
I have high cholesterol and suspected atherosclerosis, so I'm cutting back on salt and animal fats. They say olive oil is full of good cholesterol and one of the main ingredients of the healthy Mediterranean diet, but I suspect consuming excessive olive oil is also perhaps not so good for gerd. I'm also cutting back on shop made bread and this is where the mayonnaise is so useful in making tons of boiled vegetables absolutely delicious. I'm not a doctor or dietician, but I have to look after myself as best I can, like we all do.

Initial blend
(I'm making double quantities because I use it up quickly)
2 fresh eggs (old eggs, even if still edible, will not thicken up)
2 tablespoons of vinegar (I use home brewed, probiotic unfiltered vinegar, made according to the method described on this website in another article)
1 teaspoon salt (you can add two if you like, I'm on a low sodium diet)
2 teaspoons sugar
2 teaspoons of mustard of your choice
twenty twists of the black pepper mill (pepper increases uptake and efficacy of other phytonutrients)
2 tablespoons of oil
½ a teaspoon of turmeric powder (the super-spice for health)
2 teaspoons of salt fermented vegetable mousse (optional. I add it to thicken up some more and increase the probiotic diversity)

Mayonnaise blending
more oil, up to about a cup or two depending on how you like it
(if you like it stiff, you will need more oil. I am making a soft almost liquid mayonnaise here to cut down on the oil, and because the kale thickens it a lot)

Herbs added afterwards
4 sprigs of rosemary
4 garlic cloves
2 teaspoons of dried oregano or marjoram (all the last three have numerous health benefits)
8 kale leaves (a good prebiotic is vegetable fibre, and raw cabbage is packed with good stuff)

Tools needed
stick blender
mason jar
teaspoon and tablespoon for measuring
chopping knife and board

Method
Place the initial blend ingredients in a mason jar and blend thoroughly with the stick blender
Once thoroughly blended, slowly add oil, a tablespoon at a time, until the mayonnaise is of the desired thickness. When there is a cup of oil you will notice it beginning to thicken.
Once the mayonnaise is of the desired thickness, chop the kale, remove the leaves from the rosemary sprigs, peel the garlic, and add these and the dried oregano (I don't have fresh) to the blend and zoom it a couple of times till the green particles are small, but it has a pleasant flecked optical texture.

Cap the mason jar and put it in the fridge immediately and consume within four days. Very old mayonnaise can bread nasty stuff, and this, except for the herbs, spices and garlic, is preservative free.