Suzy’s Blog

Homemade Mayonnaise and Ketsup

These common kitchen staples, if purchased off the shelves of a market, can be hazardous to your health and to weight loss.  They are filled with hydrogenated fats and sugar and they don’t need to be.

Commercial mayonnaise is primarily made with transfats - the kinds of fats that clog arteries.  Commercial mayonnaise may taste great, but it’s almost as unhealthy as margarine, and almost nothing is as unhealthy as margarine.  Creating homemade flax oil mayonnaise allows you to continue using mayonnaise as a staple while contributing to your health and - because flax seed is the fastest burning oil available and actually burns other fats in the process of buring itself - your weight loss.

Homemade Flax Oil Mayonnaise - 1 Cup

Homemade mayonnaise can be made with an electric mixer at moderate speed or it can be whisked by hand.  You can use a blender if you substitute a whole egg for the two egg yolks.  The old warning about mayonnaise is that you should not mix it during a thunderstorm or it will not set properly.

2 fresh egg yolks (or 1 fresh egg
1 tablespoon freshly squeezed lemon juice*
1/2 teaspoon freshly ground sea salt
1/2 teaspoon mustard powder
1 cup flax oil, or golden omega omega from New Spirit Naturals

1.  Warm a 2-3 quart mixing bowl, dry thoroughly.

2.  Beat 2 fresh egg yolks (or 1 fresh egg) until thick and sticky.

3.  Slowly beat in lemon juice, salt and mustard powder.

4.  Add flax oil drop-by-drop at first until about 1/2 cup has been added, then tablespoon-by-tablespoon until the mixture has absorbed all the oil and it becomes thick and glossy.

If the mayonnaise becomes too thick, you can thin it cautiously with drops of lemon juice or 1 teaspoon of boiling water.

*Never use lemon juice concentrates in those plastic lemons or “Real Lemon” in the supermarket.  If you must use a substitute for fresh lemon juice, use bottled organic lemon juice from health food stores.

Please note that none of these recipes calls for cooking with flax oil.  The closest flax oil should get to a stove is when it is served over hot food.  Flax oil is one of the most delicate oils on the planet.  Cooking, even at low temperatures, turns it rancid and toxic.  Any cook book that calls for cooking with flax oil or flax seed - in my not so humble opinion - betrays a painful ignorance of the oil they are dealing with.  There are many ways to warm flax oil without cooking it.  Simply cook or heat something else to add flax oil to after it has been removed from the heat source.

Low Carbohydrate Homemade Ketsup

Commercial Ketsup contains 4 grams of carbohydrate for every tablespoon, so do commercial chili and cocktail sauces.  Making your own is a great way to satisfy the Ketsup addicted palate of most families while limiting their carbohydrate intake.

Mix in a small jar:

6 ounces tomato paste
4 ounces freshly squeezed lemon juice* or distilled vinegar
1/2 teaspoon Steviva**
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/8 teaspoon allspice
1/8 teaspoon pepper

Place all the ingredients in the jar and let sit at room temperature for 1 hour.  Then store in the refrigerator until ready to use.  Note: these are made with fresh ingredients and without the nutrient robbing, shelf-life promoting techniques of prepared foods.  They will rot if you don’t use them.

**Steviva is a natural sweetener made from a South American plant extract, 400 times sweeter than sugar with none of the health risks.  It does not rob your body of essential minerals to aid in its digestion, it is not fattening and, unlike Equal and other sugar substitutes, it does not turn into formaldehyde when heated.  Splenda causes enlarged kidneys and liver and is beginning to cause other problems so don’t use it either.  Substitute Steviva wherever sugar is called for in your cooking.

The Steviva powder referred to in this chart is the pure form, or the liquid made from the pure powder.  A form of powdered stevia from Steviva is made to be used in the exact same proportions as sugar.

Sugar Amount	Steviva Powder	Stevia Liquid
1 cup	1 tablespoon	1 teaspoon
1 tablespoon	1/4 teaspoon	6-9 drops
1 teaspoon	1/6 teaspoon (pinch)	2-4 drops

 From “The Stevia Cookbook,” copyright 1999 Ray Sahelian and Donna Gates

Mayonnaise, and mayonnaise combined with Ketsup, can be used as the basis of tasty sauces for a variety of dishes.  Because you are using flax oil, this mayonnaise will actually enhance your weight loss and burn off any saturated fats that you get from meat.

Fines Herbs Sauce

1/2 cup homemade flax oil mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried tarragon
1 teaspoon dried chervil

Mix all the ingredients in a small mixing bowl.  Serve with hors d’oevres, eggs, fish and meat.

Caviar Sauce

1/2 cup homemade flax oil mayonnaise
1 tablespoon black (or red) caviar
1/2 tablespoon finely chopped fresh chives
1 hard cooked egg white, finely chopped

Mix all the ingredients in a small mixing bowl.  Serve with cold fish or vegetable salad.

Horseradish Sauce

1/2 cup homemade flax oil mayonnaise
1 tablespoon well-drained horseradish
1tablespoon chopped chives

Mix all the ingredients in a small mixing bowl.  Serve with cuts of cold meat or fish.

Gourmet Sauce

1/2 cup homemade flax oil mayonnaise
1 teaspoon mustard powder
1 1/2 teaspoons Worcestershire Sauce
1 1/2 teaspoon Maggi
1 tablespoon chopped chives
1/2 teaspoon brown gravy sauce (optional)

Mix all the ingredients in a small mixing bowl. Serve with hot beefsteak and cold meats.

Russian Dressing

1/2 cup homemade flax oil mayonnaise
1 tablespoon homemade Ketsup
1 tablespoon finely chopped fresh chives

Mix all the ingredients in a small mixing bowl.  For salads and seafood cocktails or for a dipping sauce for raw cauliflower and broccoli.

Spicy Russian Dressing

1/2 cup homemade flax oil mayonnaise
1 tablespoon homemade Ketsup
1 tablespoon finely chopped fresh chives
1/2 to 1 tablespoon mustard powder

Mix all the ingredients in a small mixing bowl.  Excellent for crabmeat, shrimp, lobster or mixed seafood cocktails.

Mustart Mayonnaise

1/2 cup homemade flax oil mayonnaise
2 teaspoons Dijon mustard
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh parsley
1 teaspoon minced sour pickle
1/8 teaspoon mashed capers
1/8 teaspoon anchovy paste

Mix all the ingredients in a small mixing bowl. Serve over cold cuts, appetizers and seafood cocktails.

Purple Mayonnaise

1/2 cup homemade flax oil mayonnaise
2 tablespoons pickled beet liquor
1 tablespoon lemon juice
Dash of Tabasco Sauce

Mix all the ingredients in a small mixing bowl.  Use with endive and pickled beet salad, mixed green, or other salads.

Tartar Sauce

1/2 cup homemade flax oil mayonnaise
1/2 teaspoon dried tarragon
1 tablespoon homemade Ketsup
1 teaspoon lemon juice
1/2 teaspoon finely minced capers
1/2 teaspoon finely minced dill pickle

Mix all the ingredients in a small mixing bowl.  Use with hot or cold fish or shellfish.

In case you missed it, Vickie Chachere of the Associated Press recently wrote a report on Terri Schiavo – the young woman who has been brain dead since 1990 and is in the disputed right-to-die case in Florida. That report, published on Yahoo.com, February 24^th, should give us all pause. Terri Schiavo is brain dead because she was trying to lose weight using unsafe dieting methods that resulted in a loss of potassium.  Lack of potassium caused her heart to stop.

Terri has been kept alive in a nursing home since 1990 when, at age 26, her heart stopped briefly, cutting off oxygen to her brain.  She has been effectively brain dead with no hope of recovery for nearly 15 years.  Her husband Michael has said that she would never have wanted to live like this and has repeatedly asked to have her feeding tube removed.  Her parents have been fighting to keep her alive.

The incredible irony of this case is that Terri’s condition was caused by her attempts to keep her weight under control by liquid fasting (iced tea not protein drinks or even water) and bulimia (throwing up after meals). Incredibly, if the courts side with her husband, her feeding tube will be removed and she will be allowed to starve to death.

Bulimia is a very dangerous eating disorder. According to experts, serious health risks can exist long before a bulimic begins to look sick.  Even without good statistics on the number of people killed or disabled by eating disorders, it is well known that the binge-purge cycles of bulimia can lead to chemical imbalances that can harm major organs. 

Bulimia affects women primarily, though not exclusively.  There is no way to look at a woman and know whether she is bulimic.  Bulimic women are not necessarily emaciated.  I, for example, was bulimic for 25 years and no one looking at one of the nation’s leading fitness experts had a clue.  Terri Schiavo wasn’t dramatically thin when she went to her doctor for medical treatment, she had simply stopped menstruating.   The doctor failed to pick up the problem – which has resulted in a malpractice suit.  Her husband, friends and family did not realize that she was purging after meals.   Her parents still don’t believe that is what caused her heart failure.

For more information about eating disorders visit the National Eating Disorders Association.

On March 17^th 2005 I will interview Reverend Mary Manin Morrissey on the role spirituality plays in today’s busy world.  Please visit by webpage www.suzyprudden.com to sign up and listen.