So I’ve always enjoyed mayo, but when I took my health to the next level, I had to cut it because honestly it was just processed crap.
Want to know what’s in the typical, commercial store-bought mayo? The following:
SOYBEAN OIL (cheap, GMO, terrible), WATER, WHOLE EGGS AND EGG YOLKS (factory farmed?), VINEGAR, SALT (mineral-void table salt), SUGAR (ahh!), LEMON JUICE, CALCIUM DISODIUM EDTA (preservative, no thanks), NATURAL FLAVORS (this could literally mean ANYTHING).
“BUT Laura,” you might say, “there’s an olive oil version which has to be better for you!” Hold your horses; it’s just as bad:
WATER, SOYBEAN OIL (cheap, GMO, terrible), OLIVE OIL (safe to assume the quality here isn’t the best), WHOLE EGGS AND EGG YOLKS (factory farmed), MODIFIED POTATO STARCH (?), VINEGAR, SALT (mineral void table salt), SUGAR (ahh!), LEMON JUICE, SORBIC ACID AND CALCIUM DISODIUM EDTA (preservatives, no thanks), NATURAL FLAVOR (this could literally mean ANYTHING), PAPRIKA OLEORESIN
Anyway, I think I’ve proved my point. As with a LOT of foods, condiments, snacks etc., it’s WAY better if you can make your own, from REAL, WHOLE foods.
Most homemade mayonnaise recipes out there call for you to use a hand blender, and I’ve heard that does a really fabulous job. But just incase you don’t own one of those (like meee), you can use a personal blender with a flat whipping blade like a Magic Bullet or Tribest Personal Blender. I used a Tribest Personal Blender in the largest cup and am going to describe here how to do it with a personal blender. If you have a hand blender, follow these same instructions but just slowly drizzle the oil in as you go, until you’ve used it all.
Healthy Homemade Mayo Recipe
- 1 cup extra virgin olive oil, divided use* Note: this has a pretty strong/distinctive taste, so many people recommend using “light” olive oil (but it's more processed). I like the taste and health benefits of EVOO so this was fine with me but just be aware here.
- 1 pastured egg
- 1 tbsp lemon juice
- 3/4 tsp Himalayan salt
- 1 tbsp hot water
- Whizz 1/4 cup of the olive oil with the egg, lemon juice, and salt in your personal blender for a few seconds (until combined).
- Add the next 1/4 cup olive oil into the mixture, and do the same.
- Repeat with the rest of the oil, until you have added it all. This should take about 4 different rounds of blending.
- Finally, blend in the hot water.
- Refrigerate until use.
- *Great in chicken salad, egg salad, lettuce wraps, on burgers, or any other way conventional mayo might be enjoyed.