“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:
Put the egg, and any of the add ins into your blender or food processor.
Turn on the machine to let the egg and other ingredients mix, and garlic chop up if applicable.
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.
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.
Jennifer Brand, MPH, MS, CNS is a clinical nutritionist specializing in childhood skin rashes like eczema, food allergies and sensitivities, and gut problems. Jennifer helps her clients resolve imbalances, nourish their bodies, restore their health, and beat chronic symptoms and health problems.