MAHA Mayo: Healthy Mayonnaise with no Seed Oils

As a kid I dreaded eating potluck food at family gatherings. All the aunts would show up with salads in suspiciously white dressings. One time I saw a pale yellow dressing on a fruit salad. Hopeful it would be safe I asked, “Oh is that vanilla pudding in the dressing?” “No, it’s mustard and mayonnaise.” Was the reply. Choke. Gag. Excuse me? On fruit? That was too much for a mayo hater like me!

There were three things I would never condescend to eat. Mayonnaise, tomatoes and eggplant. Other than that, I was not a picky eater. No, seriously. I try all kinds of things, even liver. Buy mayo is just plain bad. At least, I thought it was until I made some at home.

I have been purging our cupboards for years of processed foods but there are a few things that I have held onto. One of those items, because my husband and kids like it, is mayonnaise. They like it in their sandwiches and those summer salads that can’t do without the creamy sauces. When you read the ingredients, there’s really no reason why it should be allowed to stay perfectly creamy at room temperature on the shelves in the store. And when you open it, it’s sour and disgusting smelling! Now I don’t know about you, but that just doesn’t get my appetite up. I wanted a healthier option for my brood, one that wasn’t laden with highly toxic and processed seed oil and preservatives. I started experimenting with different recipes and methods of preparation and this is now my go-to recipe of what I think is the best and easiest mayo to make. It keeps in the refrigerator for about a week before it starts to separate. And what about me? I actually LOVE mayonnaise now because it’s real, nourishing and tastes so good! Let’s Make America Healthy Again with our own MAHA Mayo!

MAHA Mayo: Healthy Mayonnaise with no Seed Oils

Yields about 1 pint jar.

In a full-sized blender add:

2 Eggs, preferably farm fresh

2 teaspoons Dry Mustard Powder

2 teaspoons Sea Salt

A generous dash of black pepper

2 teaspoons Organic Sugar or Honey

½ C Avocado Oil

Cover and blend until thoroughly combined then slowly add in a thin stream though the pour spout while the blender is running:

1 C Avocado Oil

Once the oil is fully incorporated add 2 tablespoons of Raw Apple Cider Vinegar.

While blender is running slowly add in a thin stream:

1 C Avocado Oil

Once the last amount of avocado oil is completely mixed in you will have an incredibly thick mayonnaise that is perfect for burgers, salad dressings, potluck salads and more!

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