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this mayonnaise is so easy to make, i make a batch most weeks.

It is full of good healthy fats.


1 pasture raised egg yolk,  or the best free ranged egg you can buy. Make sure your egg is room temp

250 mls of macadamia nut or avocado oil. (my favorite is avocado oil, but if i can’t get it, i use macadamia oil)

1/2 – 1 lemon juiced

2-3 tbsp Dijon mustard

Himalayan  salt to taste

1 plastic picnic cup with a skewer hole in the bottom

put egg yolk, juice of 1/2 a lemon, 2 tbsp of Dijon mustard, and a pinch of Himalayan salt in the bowl of a food processor, blitz until well combined.  With the motor running place the picnic cup over the spout, pour oil into cup. this will allow a slow stream of oil to pour into the mayonnaise. if you add it to quick it will not emulsifier or thicken.

when all the oil is added, and you have a semi thick mayonnaise, taste and add extra lemon juice, Dijon mustard and salt to suit taste.

if for some reason your mayonnaise splits and doesn’t emulsifier, all is not lost, pour failed mayonnaise into a jar, wash and thoroughly dry food processor. Add a fresh room temp egg yolk to food processor, blitz then slowly add failed mayonnaise to food processor slowly.

store in the fridge for 1-2 weeks



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