Real (egg lovers) Mayonnaise

Some of us have the idea that mayonnaise is unhealthy; most don’t know why. Almost all store-bought mayonnaise sneaks sugar and polyunsaturated oils into your diet–even the “made with olive oil” has canola or safflower as the first oil on the ingredients list and, well, that is just bad news from a transfat and unhealthy fat standpoint.

Don’t eliminate good mayo from your diet. Just make it. It’s very easy. Master this recipe and enjoy the taste and nutritional benefits of real mayonnaise.


1 whole egg, at room temperature
1 egg yolk, at room temperature
1 ½ Tbs lemon juice
½ tsp Dijon mustard (optional)
¾ to 1 Cup of extra virgin olive oil or macadamia nut oil if olive is too strong
½ tsp arrowroot
Sea salt, to taste


  • Use a Magic Bullet or food processor to blend egg, egg yolk, lemon juice, Dijon mustard, and salt for around 30 seconds.
  • With the food processor running, add the olive oil slowly, a few drops at a time until desired consistency is reached.

This homemade mayonnaise will stay fresh for about 2 weeks in an air tight jar in the refrigerator.

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Alaska Health Improvement Center

240 E. Tudor Road, Anchorage AK 99503


Copyright © 2010 GL Sternquist DC, Inc. All Rights Reserved

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