This is The Best Mayonnaise Recipe you’ll ever have.  Why?  It’s actually good for you and it tastes ah-maze-ing!

I’m sure you’re probably wondering why this mayo recipe matters and why you should make your own as opposed to buying it pre-made… The simplest and best reason is it’s HEALTHY!  Most store-bought mayonnaise is not.


Mayonnaise got a bad rap in the 80’s during the low-fat craze.  But when Mayo is made to be ‘low fat ‘they use toxic ‘fat replacers’ (like xanthan gum and corn starch), preservatives (like citric acid), or add hidden sugar (like high fructose corn syrup) are used to increase the flavor.  So they may be lighter on calories, but heavier on additives.

The store brand name mayo’s you grew up eating are typically made with rancid soybean, corn, canola, safflower or contain a hybrid of some/all of these toxic, inflammatory oils.

These oils contain very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which are harmful in excess.  Some even have hidden trans fats. Any time you see hydrogenated as part of a fat on an ingredient list it means is actually a trans fat.  Trans fats are straight up terrible for you.

Many people perceive vegetable oils as healthy.  Maybe it’s because they have the word “vegetable” in them.  I mean… vegetables are good for you, right?  So vegetable oil must be, too, right??  Even the words ‘natural’ or ‘naturally sources’ are on labels making you think they’re good choices.

Mainstream nutrition organizations recommend that we eat them, because according to them, unsaturated fats are much healthier than saturated fats.

The omega-6 fatty acids found in mayo are toxic, inflammatory, and harmful.  Consuming too many omega-6s and not enough omega-3s can throw off your fatty acid balance, which has numerous negative effects.  Eating too many Omega-6 fatty acids has been proven to cause physiological changes and contributes to multiple diseases, including heart disease and cancer.

Most mainstream mayonnaise brands contain genetically modified (GMO) ingredients that can cause various health issues and are terrible for you (and your family)!

Mayo tends to be made with mass-produced, commercialized eggs.  If you want to be seriously grossed out check out this article on little known facts about the eggs found in mayonnaise.


Homemade mayo has anti-inflammatory omega-3 fatty acids, enzymes and other nutrients, including lecithin, choline, and vitamin A… without any harmful additives.


It’s so good and so easy to make, you’ll never go back to toxic store bought mayo again.

  • 2 large pasture-raised organic eggs (the freshest you can get)
  • 2 tsp sea salt
  • 2 teaspoons dry mustard
  • 1/4 cup white vinegar (I used apple cider vinegar)
  • 4.5 oz each (slightly more than a 1/2 cup) of olive, coconut, or flaxseed oil

Put first four ingredients in a food processor or blender, and blend them for 30-40 seconds.  With the motor still running, slowly pour in the oil in a thin stream.  When all the oil is incorporated, keep running the machine for another 10-20 seconds.  Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.

Makes 2 cups (32 servings)

Nutrient Info Per Serving:
Calories: 41.5
Total Fat: 4.6 g
Cholesterol: 4.3 mg
Sodium: 28.2 mg
Total Carbs: 0.0 g
Dietary Fiber: 0.0 g
Protein: 0.1 g

It works, if you work it!

If you think someone you know would like this recipe, please share it.

Your Coach and Biggest Cheerleader

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