Saturday, September 4, 2010

Recipe: Mayonnaise

I love knowing that the food I eat comes from trusted sources and is as nutritious as possible ... even if it's a food in the form of something as simple as Mayo.

I changed some of the ingredients from recipe within the book, The Diet Rebel's Cookbook. I didn't like their version very much - but I thought this one was perfect!

Here's the recipe:


2 cage free, hormone free egg yolks
2 Tbsps fresh lemon or lime juice
1/2 tsp Dijon mustard
1/4 tsp sea salt
dash of garlic powder
dash of onion powder
12 Tbsps. extra virgin cold pressed olive oil
12 Tbsps. grapeseed oil

Beat egg yolk, lemon or lime juice, mustard, garlic and onion seasoning until well mixed. While the beater is going, add the oil in a slow stream until creamy and thickened. Refrigerate for up to two weeks.


Recently I started making my mayo a bit differently. Here's how:

4 egg yolks
1/4 tsp dijon mustard
1/8 tsp onion powder
1/8 tsp sea salt
1 tsp lime/lemon juice
desired amount of olive and/or grapseed oil (about 1 - 1 1/2 cups)

1. Place all ingredients (besides the oil) into a mixer.

2. Mix for 30 seconds or so.

3. Slowly, begin adding the oil, bit by bit, until you get the consistency you desire.

4. Enjoy!!


  1. Are the egg yolks raw or cooked?

  2. Hi Connie. Yes, the egg yolks are raw. They're actually quite safe to consume. Make sure the eggs are free-range eggs and even organic, if you can.