The Healthiest Mayonnaise Recipe

Store-bought mayonnaise is full of crap oils–yes, even the organic/non-GMO kind.

Make your own using my Healthiest Mayonnaise Recipe, and turn away from the dark side!

NO CRAP OILS IN THIS MAYONNAISE

Straight out of my TOTAL CRAVINGS CLEANSE: Your Ultimate Mind-Body Reboot program, my mayonnaise recipe uses olive oil, and doesn’t contain a drop of unhealthy plant oils, like canola, safflower, sunflower, soybean, etc., which are super-high in oxidation-prone PUFA (polyunsaturated fatty acids) that wreak all kinds of inflammatory havoc in your body, whether or not they’re organic/non-GMO.

Remember what I always say: inflammation is the root of disease. Oxidation too.

Even store-bought mayonnaises that tout “olive oil” on their front-labels always mix that olive oil with one of the crap high-PUFA plant oils.

To boot, I’ve never seen a store-bought mayonnaise that has more olive oil than crap high-PUFA plant oil: olive oil is always listed second to the high-PUFA oil in the Ingredients list, which means there is comparatively less olive oil–and just how much less we’ll never know because that’s a “trade secret.” Why is this the case? Money. Crap high-PUFA plant oils are c-h-e-a-p.

As it is, many olive oils sourced from Europe are laced with cheaper plant oils (just Google “olive oil cut with other oils” and you’ll turn up a long list of articles on the topic), which only adds insult to injury for store-bought mayonnaise.

THE HEALTHIEST OILS

Olive oil is predominantly made up of monounsaturated fatty acids (MUFA). Like PUFA, MUFA is an unsaturated fat, but MUFA is more stable than PUFA when exposed to light, heat and oxygen. 

MUFA is by no means as stable as saturated fat (saturated fat is the bees knees in terms of stability, resistance to oxidation, and helping you to prevent disease), so it’s vital you use olive oils that are made using only cold-processing. Basically, you still want to eat largely saturated fat, but MUFA is part of a well-rounded diet that includes my Healthiest Mayonnaise Recipe!

I go into all kinds of depth about how to eat the ideal amounts and sources of different fats in my training program: TOTAL CRAVINGS CLEANSE: Your Ultimate Mind-Body Reboot.

THE PROBLEMS WITH EGGS IN STORE-BOUGHT MAYONNAISE

Don’t get me started about the eggs in store-bought mayonnaise.

The best you’ll get with a store-bought mayo is “cage-free” eggs, and if you’re lucky “organic.” Unfortunately, these designations don’t mean the birds beaks haven’t been snapped, nor do they ensure the bird was fed a natural diet on pasture (grass, seeds and insects) which makes for optimally nutrient-dense eggs. You can guarantee store-bought mayonnaise manufacturers don’t use eggs from pastured hens. Why? To keep costs down.

(Learn more about what all those terms on egg carton labels (i.e. “cage-free”) actually mean here.)

Also, even if birds are fed organic feed (grains/corn/soy/”vegetarian” feed), the feed can still contain soy. This is bad news for the people who are sensitive or allergic to soy (this is no small number of people!) because the soy is passed on to hens’ eggs.

In short, egg-sourcing can be a mess, and it’s yet another reason store-bought mayonnaise is always a dud. 

This is why I integrated a whole section of my training program TOTAL CRAVINGS CLEANSE: Your Ultimate Mind-Body Reboot to cover what I call “Eggucation.”

THE GOOD NEWS

My Healthiest Mayonnaise Recipe is as easy as 1-2-3, tastes delish, helps stabilize blood sugar and insulin, so you can control cravings, lose weight or maintain it, support loss of body fat around the midsection, and prevent disease.

And you get to choose what kind of eggs and olive oil you use–talk about conscious-foodie-score!

So now for that recipe…

THE LOWDOWN

Servings: Makes approximately 1 cup of mayonnaise (16 Tbsp)

Prep time: 5 minutes

Required tools

  • Glass jar + lid (make sure jar has a wide-enough mouth to fit below hand blender inside)
  • Hand blender (a food processor would also work, though requires more cleaning); I like this stainless steel one…

INGREDIENTS

  • 1 egg yolk (ideally from pastured hens)
  • 1 cup olive oil (extra virgin may be too strong for this recipe, so a lighter variety is preferred; I like California-sourced oils because it lowers the chances of shady crap-oil-lacing)
  • 1 tsp lemon juice
  • 1/4 tsp salt (pink, rock or Celtic goes well)

SUPER-EASY PREP

Separate the yolk from the white. Set aside for later use, or discard white.

Place the egg yolk in the bottom of the jar. Add lemon juice and salt. Then add oil. Let egg settle to the bottom of the jar for a minute.

Stick hand blender into the jar, covering the egg. Run blender for about 20 seconds, holding it still.

Once the egg and oil have incorporated, feel free to slowly lift blender up and down in the jar, mixing the mayonnaise thoroughly.

Simply seal jar with lid. Refrigerate for storage. Lasts for several days.

TRY IT OUT!

How did this recipe work for you? Share your experience in the comments below.

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Image courtesy of artur84 at FreeDigitalPhotos.net

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3 Comments

  • Frasier Linde

    Reply Reply May 1, 2015

    Avocado oil is another good one to use here.

  • Robert

    Reply Reply October 31, 2015

    Would palm oil be suitable? (If its taste is relatively bland, unlike coconut oil. But if one likes the taste of coconut-oil mayonnaise, how about that?)

    • erika

      Reply Reply October 31, 2015

      Hi Robert,

      Palm oil has a rather strong, distinct taste. However, I would say the issue would not be so much over taste, as it is about consistency.

      If you are familiar with my work, you know I am an advocate of predominantly-saturated-fat oils (coconut oil, palm oil, along with butter, lard, tallow from grass-fed animals). However, oils that are mostly composed of saturated fat are solid at room temperature, and even if you heat them to make a recipe, they will separate and harden as they cool–not great from a culinary standpoint if you’re trying to make mayo.

      For mayonnaise, you would want to use a monounsaturated fat (emphasis on UNSATURATED), like a lighter-colored olive oil, or avocado oil. As is the case with unsaturated fats, these oils are liquid at room temperature (and lack an overpowering taste). Also, because they are of “mono” molecular composition, they are more stable than the polyunsaturated oils (which are what you find in all store-bough mayonnaise–canola).

      Of course, ALWAYS feel free to experiment as desired in the kitchen!

      I hope that helps 🙂

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