Homemade Mayo

By Jessica Campbell, MS, FNTP

The addition of mayo was enough for me to throw out my entire sandwich as a child. Most likely because store bought mayonnaise was gross. It wasn't until I tried a fancy garlic aioli, just another word for mayonnaise, that I fell in love with this basic condiment.

Mayonnaise products boast a plethora of health claims on their packaging, but the fact is most of them are made with vegetable oils that are rancid and convert into trans fatty acids when processed into condiments. The concoction is then filled with sweeteners to cover any foul taste.

This is a very simple recipe for mayo that is made using raw egg yolks. If you want to read about the benefits of raw foods, check out my article Raw vs Cooked. It is honestly the easiest thing in the world to make, delicious, and so darn nutritious.

Please do not use conventional eggs when making a nutrient dense raw condiment. Buy the best pastured eggs you can find and make sure they are absolutely room temperature. Make sure to find an expeller pressed walnut oil, macadamia oil, avocado oil, or sunflower oil and leave it out until it is also room temperature. Please note that blending an olive oil will give a very bitter taste and will not always emulsify as efficiently.

Homemade mayo will last for about a week in the fridge so make a small batch and use it in everything. We like to make mayo on the weekend and then make tuna, deviled eggs, potato salad and blend the rest into an asian slaw style salad dressing with lime juice, hot sauce, and a little honey. We also like to serve this for dip with the butternut squash fries from A Happy Meal or next to a steamed artichoke. The possibilities are endless.