In our kitchen, we have ditched everything containing vegetable oil including mayonnaise. Most commercial mayo is made with soybean oil. They even sneak it into the mayo that touts “made with olive oil” on the label.
As consumers are wising up to why soybean oil is not healthy, the mayo makers are now making versions with canola or other unhealthy vegetable oils. However, they can't fool me…
You see, when our intake of omega-6 fats, commonly found in processed foods and vegetable oils like soybean, corn and canola oil, exceeds our omega-3 fat intake, inflammation occurs.
A healthy balance of omega-6 to omega-3 is between 4:1 – 1:1. The average person consuming a standard American diet has a ratio of 20:1 or higher. Clearly we need to reduce the amount of processed vegetable oils in our diet.
Excess inflammation in the body, is linked to asthma, allergies, autoimmune disease, heart disease, cancer and other diseases.
Healthy Living How To Recommends: What You Need To Know About Inflammation
Healthy Homemade Mayonnaise Recipes
Ready to get started on your homemade mayo making adventures? Then I've got you covered! I reached out to some of my favorite blogging friends and asked for their tried and true recipes! Here are 5 of the best mayo recipes…and our personal favorite below!
- Ditch the Store Bought Mayo from Oh Lardy
- Healthy Homemade Mayo from Thank Your Body
- Eggless Mayonnaise from Good Girl Gone Green
- Olive Oil Mayonnaise from Grass Fed Girl
- Paleo Baconnaise from Real Food RN
![How To Make Mayo | healthylivinghowto.com]( "How To Make Mayo | healthylivinghowto.com")
Healthy Homemade Mayonnaise
Prep Time: 5 minutes
Makes: 1 cup
Ingredients (all should be at room temp!)
- 1 Large Pasture Raised Egg
- Dash Cayenne Pepper
- 1/2 tsp. Dry Mustard
- 1/4 tsp. Celtic Sea Salt
- 1 Tbsp. Fresh Squeezed Lemon Juice or 1-2 drops Lemon Essential Oil
- 1 Tbsp. White Vinegar
- 1 c. High-Oleic Sunflower Oil (see notes)
Directions
- Combine egg, cayenne, mustard, salt, lemon juice or essential oil, vinegar, and 1/4 c. oil in the container of a blender or food processor.
- With the machine running at medium speed, add the remaining oil VERY SLOOOOOWLY in a thin, constant, steady stream.
- After you’ve added about half the oil, the mixture should start to thicken.
- Once all the oil has been incorporated, shut off the machine.
- Transfer mayonnaise to a small jar with cover.
- Store refrigerated for up to 14 days.
Notes
Standard sunflower oil is high in linoleic acid, an omega-6 fat. However high-oleic sunflower oil, is at least 82% oleic acid, the same monounsaturated fat found in olive oil and lard, yes lard, while being extremely low in omega-6. Be sure to read labels carefully when selecting sunflower oil. This is the one I use and recommend. High-oleic sunflower oil also has a very light taste making it perfect for homemade mayo recipes!
An even easier way to to use a jar and an immersion blender. Just use a jar taller than it is wide (mason jars are perfect). Put all the ingredients in the jar and put the turned off blender into the bottom of the jar and then start it and slowly pull up. Perfect mayo every time without the worry of pouring in the oil too fast and having it separate.
I do the same thing with the jar, it is super easy!
What do I tell my mother-in-law who won’t try this because it has ‘raw egg’ in it?
Making mayo with a stick blender was a life-changer for me. Literally takes less than 10 seconds and is divine. Recently made some with avocado oil and it was delish.
I made this for first time today (with stick blender). I will never buy mayo again. It was wonderful.
Yay! Enjoy.