Tips & Recipe for making HOMEMADE MAYO

For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of all ingredients needed to make this recipe (and all of my recipes), check out my book “Eating Additive-Free“!

10 thoughts on “Tips & Recipe for making HOMEMADE MAYO

  1. What your kind seem totally unaware you don’t really know, is that it’s NOT–LEE IACOCCA.
    “I appeal to you, brothers and sisters, by the mercies of God,
    to present your bodies as a living sacrifice, holy and acceptable to God, which is
    your spiritual worship …. Along with Ayn Rand’s characterization of Howard Roark, in THE
    FOUNTAINHEAD, I’d sooner work as a day laborer.

  2. I am new to this, much appreciate all you have done to help us all. This might be a silly question but I am wondering about using the raw egg, is this something to worry about. I was always told not to eat raw eggs because of salmonellla ( sp?). But I guess the manufactors use raw eggs as well? I really miss using mayo, and I can find nothing in the store I now want to eat.

    • I buy eggs fresh from the farm, so salmonella really isn’t a concern, but if you’d prefer you can substitute for one egg in mayo – 1 TBSP flax meal and 2 TBSP water. Works well! 🙂 (The eggs in commercial mayo are pastueurized….so they are actually not raw…). Another advantage of using flax instead of egg in mayo is that it shouldn’t spoil as quickly…so i’m probably going to start using the flax regularly now that i see how well it works 🙂

    • Hi again, just wanted to let you know after reading further I have found out about using farm eggs, and also the Spectrum canola mayo I could use if absolutely necessary. So I you can not worry about my question. Thanks again so much for this site especially, very helpful to me. I am really hoping this way of eating will help me with the health problems I have been having. I bought your book on Friday and have been pouring over it, so much wonderful information. Thanks again.

  3. It’s 1 egg, 1 tablespoon apple cider vinegar or fresh lemon juice, 1/4 teaspoon sea salt, 1/2 teaspoon dry mustard, 1 teaspoon raw honey (more if using olive oil). If you’ve never watched the video, you MUST watch it at least once to get the directions for blending properly.

  4. I have always made mayo the old fashioned way- with a blender while you slowly drizzle your oil. Sometimes it comes out perfect- sometimes not. I just tried your immersion blender method a few moments ago and it works great! Your recipe is spot on too. I will make my mayo this way from now on. Thanks so much for your healthful contributions!

  5. I made this with olive oil, no access to grapeseed oil, so i doubled the honey, and then added some chopped garlic and parsley and a little Italian seasoning- it is strong but savory! Yum! Thanks so much for teaching me this new trick! I have the exact Cuisinart stick mixer and measuring cup you do, so I thought, “why not do it right now?” But next time I am going to do it in a mason jar, so I don’t have to scoop it out of the measuring cup when I’m done. Also, I think this might work great with the mason jar, blender method in the same way- gonna try that too. Great idea!!

    • So glad you found the video useful. 🙂 Great idea to use a stick blender right in the Mason jar and save on dishes! I wouldn’t recommend the mason jar on the blender method though as the oil may incorporate too quickly and the mayo would be REALLY runny. BUt if you try it and it works, please let me know 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s