Jennifer Caryn Brand Nutrition, Mayo

“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 brands.

That’s why I make my own.

And I’ve even come up with a few tweaks that keep them asking for more…



  • One whole egg

  • ¾ cup – 1 cup oil (less oil makes it thicker), I like avocado oil best for this purpose, it's neutral tasting and a healthy fat

  • Add ins (optional)

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

    • I add in a few shakes of hot sauce (Cholula is my go-to)

    • 1 tsp of apple cider vinegar

    • Pinch of salt (tastes better with a little salt especially if not using vinegar)


Instructions, and watch the instructional video below:


  1. Put the egg, and any of the add ins into your blender or food processor.

  2. Turn on the machine to let the egg and other ingredients mix, and garlic chop up if applicable.

  3. Drizzle the oil in while the machine is running. This is the make it or break it step, you may want to watch a YouTube video to observe the technique (highly recommended). FYI, it took me more than a few iterations to get it down. 

I love mayo but not the junk that's in store bought versions. So I make my own, here's how!

Use it as you would any mayonnaise! I use it most often as a salad dressing or dip when the add ins are included. 

Store in the fridge for up to a week.



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



  • 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



  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.