Mayo used to be one of my favourite condiments growing up. I loved it with tuna, on hamburgers or on any sandwich. Since ditching the hydrogenated and industrial seed oils, I hadn’t quite found a replacement for the mild and creamy condiment that seemed to go with everything.
That is, until I discovered how easy it was to make it at home. Easy, and so much tastier! Not only is this mayo NOT bad for you, it’s actually really really good for you - full of healthy fats and rich in nutrients, this mayo is a staple that I’m happy to have back in my fridge. Even though I don’t eat regular old sandwiches anymore with bread. I still use it mixed with tuna or canned salmon on a lettuce wrap, or even as a dip for baked salmon.
It’s a great dip for breakfast sausages, homemade baked yam fries, and goes great with avocado. The possibilities are endless!
The only tedious part of making mayonnaise at home is the emulsification of the oils. If you’re not patient and you pour too fast, you can risk having your mayo separate into a clumpy, oily mess. So take your time and have all your ingredients at room temperature (helps with emulsification).
- 3 egg yolks, at room temperature
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 1/2 tsp dijon mustard
- 1/4 tsp unrefined sea salt
- A pinch of paprika
- 1/2 cup coconut oil, melted but not hot
- 1/2 cup extra virgin olive oil
- In a food processor, place the egg yolks, lemon juice, apple cider vinegar, mustard, paprika and salt. Blend together.
- Place the melted coconut oil and olive oil together in a measuring cup that pours easily.
- With the food processor running, drip the oils in SLOWLY - as small of a stream as possible, so that it is almost dripping in. This will ensure that the oils get emulsified and don't separate.
- Continue pouring in the rest of the oil slowly.
- Store in a glass jar in the fridge for up to 1 week.