I love mayonnaise. It’s probably one of my favourite condiments.

Commercial mayo if usually made with canola and/or soy oil and this is HORRIBLE. I believe that canola oil is not really safe for human consumption. Once learned of the horrors of canola, it changed my relationships with mayonnaise.

I stopped eating commercial mayonnaise in 2017. It was a New Year’s Resolution and I’ve stuck with it. Because I don’t do “edible” oil products.

Learning to make mayonnaise was an adventure. I made a bunch of expensive, watery sauces and then I figured it out ! EUREKA.

Mayonnaise is a great way to consume healthy fats. So, make it with healthy fats!

This is how I make mayo:

Ingredients

3 egg yolks

avocado oil

1 tsp vinegar

salt, pepper to taste

Hand held blender

Procedure

I don’t measure the oil. Which oil you use is important. I get the best, most consistent results with avocado oil because it is rather thick. Sometimes, I add in 1 Tbsp of olive oil for flavour.

Whisk the egg yolks. Vigorously until they start to get fluffy. I use the highest setting.

Slowly pour in the oil as you continue to whisk. If it is hot outside, cool your oil. This will help you get a thick mayonnaise.

Just Beat It. Until it’s thick.

Then add in a teeny tiny bit of vinegar or lemon juice, salt and pepper.

You could also add 1 tsp of your favourite dry herb blend for a flavour twist.

Voila ! Home made mayonniase.