Once I eliminated the food causing digestive distress, and soothed and healed the gut with stock, the other key element to regaining my health came in the form of fermented foods. I have been trying to have some sort of fermented food with every meal. Having fermented vegetables with EVERY meal can be a bit much so imagine my delight when I realised you could turn the humble mayo into a probiotic warrior to dip your chips in!

If you make homemade mayonnaise with good fats, it’s a condiment that you can use freely. If you are buying store bought mayo, be sure to check the ingredients and avoid any containing damaging trans fats such as canola or vegetable oil. Home made is best as it is unpasteurised and you can therefore add some probiotics and have medicinal mayo on hand! Hoorah!

I love the Thermomix mayo recipe and usually make a jar of it a week, however no matter how many times I kept the ingredients at room temperature it always split on me, it was enough of a greasy congealed blobby mess to make me very cross! If yours splits try this good rescue: remove split mayo from mixing bowl, start with another fresh egg yolk and pour split mess in slowly, and sometimes that worked well to emulsify the mess and hoorah, but still…faff central.

Then, my friend told me about her secret (not secret anymore) magic tip for NEVER having mayo split again….HALELUJAH! Combine my Primal version of the Thermie mayo, my friend's foolproof trick and a tablespoon of whey and voila…..killer mayo….here’s how:

Ingredients

1 garlic clove or 1/2 teaspoon of garlic powder
1 egg, separated
Sea salt and black pepper to taste
1 tsp Dijon mustard (check ingredients for sugar free mustard)
1/2 lemon, squeezed juice only (or 1 tbsp apple cider vinegar)
250g oil – avocado, macadamia are excellent choices if you don't like those try light tasting olive oil. No seed oils
1 tablespoon of whey * you can eliminate this bit and just have normal mayo

Method

Place garlic into mixing bowl and chip 3 sec/speed 7.

Insert butterfly. Add egg yolk, salt, pepper, mustard and lemon juice or vinegar and MIX 37 DEGREES 1 MIN/SPEED 4 (that’s the foolproof bit!)

With butterfly rotating on speed 4 and MC in place, gradually pour oil into mixing bowl lid. Add oil slowly to start with then faster as the mayonnaise starts to emulsify. This should take 2-3 minutes.

Add whey and egg white and mix 10 sec/speed 4 for probiotic whole egg mayonnaise.

Put the mayo in a clean glass jar (dishwasher cycled jars are good) and pop lid on, leave on bench top at room temperature for seven hours. I find it helps to set a reminder or alarm on your phone!

* How to make whey: Put some organic natural yoghurt into a muslin cloth or nut milk bag and drain liquid into a bowl, the liquid is your whey, the solid part left in the cloth or bag is like a cream cheese, yummy! Just use as much organic yoghurt as needed to get the whey you need, they say whey lasts in the fridge or freezer for 3 months.

Fun fact:  The word "mayonnaise" has its origin in Mahon, which is the capital city of the Spanish island of Menorca in the Balearic Islands. The story goes that during the 18th century, the French chef of the Duc de Richelieu, who was capturing Mahon during the Seven Years' War, created a sauce made of egg yolks and oil to celebrate the victory. The sauce was named "mahonnaise" after the city of Mahon. Over time, the name evolved to "mayonnaise," and the sauce became popular worldwide as a creamy and versatile condiment. We used to holiday in Menorca when I was growing up in the UK!

Enjoy! Love H xx