Healthy Mayo Recipe





Makes approximately ¾ cup, easily doubled to make more

  • 1 large egg yolk at room temp
  • ½ tsp. mustard, dry or prepared (optional)
  • ½-1 Tbsp. apple cider vinegar or lemon juice
  • ¼ tsp. salt
  • ¾ c. expeller-pressed oil
  • White pepper to taste (optional)


  • Beat egg yolk in a large bowl for 1 minute on low speed using a blender or hand-held egg beater until it is thick.
  • Add the mustard, vinegar, and salt and beat for another 30 seconds.
  • Slowly drizzle oil into the egg mixture with the blender/beater on high. This will take several minutes. Do not stop blending or beating until the mixture thickens.
  • Taste your mayonnaise and season with extra salt, pepper and vinegar as desired.
  • Store in a glass jar in the refrigerator for up to 3 weeks.



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