Mayo Recipe

Why make your own? Read the ingredients on your store bought mayo. Even ones that say they are made with olive oil actually have canola or soybean oil. 

  • Oils like Canola or Soybean contain high amounts of a type of fat called Omega-6 PUFA. (polyunsaturated fatty acids)  Omega-6 fats are not a concern when intake is balanced with Omega 3’s and in fresh whole foods. The concern is when they are in processed vegetable oils that easily go rancid. So these Omega 6s are chemically less stable than other types of fat. They oxidize easier… how does that affect you?
  • Oxidized fats are highly inflammatory… 

And honestly store bought mayo can sit unrefrigerated on the shelf for how long?? Is that real food? 

So those are a couple of reasons why I prefer to make my own. I’m not perfect and I do use store bought mayo on occasion. But I aim to do my best in food choices. I’m not perfect. And remember the enemy of good is perfection. Some clients I see try to eat “perfect" and when it fails they give up completely. Aim for your best and your best may surprise you. You are pretty awesome.


On to the recipe:

  • 1 & 1/4 Cup light Olive Oil or Avocado Oil (Costco sells it)
  • 2 Egg - Organic & Local 
  • Pinch Sea Salt
  • 1 Lemon or Lime

***Let egg & lemon/lime sit out and get to room temperature.(1-2 hours) I’ve read this step is key. When I skip it I can tell the difference. When you are ready seperate egg yolks and set aside. Do what you like with the egg whites. Add to your morning omelet

In food processor blend egg yolks, pinch of sea salt, 1/4 cup Oil . 

If you don’t have a food processor you could use an immersion blender in a mason jar.

Here’s the key step: SLOWLY DRIZZLE the rest of your oil as your food processor is going. Like so slow its annoying. This is the key to to getting it to emulsify. I use my glass pyrex spouted measuring cup because its easier to pour out of. So remember SLOW SLOW SLOW drizzle. after 1-2 minutes you will hear the change as its blending. 

After its whipped up in to mayo add your lemon/lime juice. I like to switch it up. You can also use 2 tablespoons of Braggs ACV.

If it doesn’t whip up like mayo (its happened to me) it’s usually due to a fast pour... Or perhaps your ingredients were two cold. No worries you can use this to make some homemade salad dressing instead.

I love my food processor (a gift from my Grandma) so I enjoy using it whenever possible. When I told her I was getting married her response was: "I will buy you a food processor.”
Perhaps this is a key to a happy marriage that I didn’t know about? Lol either way I use it and I think of her :)

So…. I haven’t tried this with an immersion blender yet. I’ve read its more fool proof and the drizzle doesn’t matter. I’m trying it next time! 

Do you make your own mayo? What tweaks do you do? Any tips??