Mayonnaise

“Mayonnaise is a food group, right?”

-Jennifer, Clinical Nutritionist

I love mayonnaise.

When I was a kid, my favorite snack was mayo on Wonder Bread.

You can’t make that up…

Fast forward many years, I still love mayo. Just not the junk that comes along with store-bought versions.

That’s why I make my own.

And I’ve even come up with a few tweaks that people love!

Ingredients:

• One whole egg

• ¾ cup – 1 cup oil (less oil makes it thicker), neutral-tasting oils that work well are avocado, sunflower seed, and grapeseed oils.

• Add-ins (optional)

  • Garlic (1-3 cloves, or more depending on how much you like garlic) 

  • A few shakes of hot sauce

  • Dash of apple cider vinegar

  • Pinch of salt

Instructions:

• Add the egg and optional add-ins to a blender or food processor, until well combined.

• Leave the machine running and start to drizzle in the oil. This is the make it or break it step, you may want to watch a YouTube video first. FYI, it took me more than a few tries to get it to work. What should happen is that it will emulsify, and voila! Mayonnaise!

Store in the fridge for up to a week

Enjoy!

Jennifer Brand, MPH, MS, CNS is a clinical nutritionist helping children with dry, flaky, weepy, red, itchy, painful rashes navigate the journey to healthy skin and enjoy a childhood free from disruptive skin symptoms.

Dairy and Nut Free Pesto

Many foods can trigger symptoms, whether you have skin issues, GI disturbances, or any wide variety of health conditions. Dairy and nuts are major triggers for many people.


When we can't tolerate certain foods, we miss out on flavorful sauces in particular because they are often full of stuff we can't eat.


Enter my diary and nut free pesto recipe! 

Makes about ⅓ cup

Ingredients:

• ⅓ cup olive or avocado oil (avocado oil has a more neutral taste than olive oil, but you can use olive oil if you prefer)

• 1 bunch fresh basil

• 4 cloves garlic

• Pinch of salt

Instructions:

1. Add garlic and basil to a blender or food processor and grind/chop until well blended

2. Drizzle in oil until it makes a paste, you may need to scrape the sides of the machine you are using periodically

3. You can use more oil for a thinner consistency, or less oil for a thicker consistency

4. Salt to taste

5. I store mine in the fridge

*Note: The pesto becomes more flavorful left to sit (in the fridge) overnight.

Jennifer Brand, MPH, MS, CNS is a clinical nutritionist helping children with dry, flaky, weepy, red, itchy, painful rashes navigate the journey to healthy skin and enjoy a childhood free from disruptive skin symptoms.