If you’ve never tasted creamy, homemade mayonnaise, then I’m about to ruin store-bought mayo for you forever! You can use this version in a variety of recipes that I’ll be posting later – including a Homemade Buttermilk Ranch Dressing that you won’t want to pass up!
The good news is that this is not only way healthier than the canola/soy/sugar/preservatives versions you’ll find in the grocery store (even in the health food aisle), it also tastes 100% better. As in, I could eat this with a spoon! I literally can’t keep it in the fridge for more than 24 hours because my husband and teens devour it as a dip with veggies or paleo crackers. And I double the recipe, y’all! Seriously. Try it!
But there’s more! It’s 100% good for you! Good fat (avocado oil), fresh garlic (we know the health benefits there!), fresh lemon juice, fresh herbs, essential oils…it’s just all good! It’s also gluten free, paleo, sugar free, nut free, sugar free, dairy free, and a great replacement for sour cream or ranch dip!
1 whole egg*
2 egg yolks*
1 Tablespoon Dijon mustard
1 Tablespoon fresh squeezed lemon juice
4 cloves fresh garlic cloves
1 drop Young Living drop dill or rosemary essential oil**
1-2 drops Young Living lemon essential oil
1/4 teaspoon Himalayan sea salt
1/2 fresh jalapeno (optional)
1 cup avocado oil (you could use olive oil, but it will have a distinct “olive” taste)
1 bundle fresh cilantro
1 T. whey (optional – along with the essential oils, helps the mayo to last longer, but mine gets gobbled up, so I don’t worry about it)
Combine the eggs, mustard, lemon juice, garlic cloves, salt, jalapeno, and cilantro in your food processor. (If you want this to taste more like “regular” mayonnaise, leave out the cilantro, jalapeno, garlic, and herb oils).
Then, with the food processor running on a low speed, start adding your oil very, very slowly in a very thin, slow stream. If your food processor has an insert with a tiny, pin sized hole in it, you can use this to pour your oil into. This will allow the oil to be added in a thin, even stream so that it is incorporated into the creamy mixture.
Continue blending until all the oil is added. Add essential oils after transferring mayonnaise to a glass or stainless steel bowl.
Makes about 1 1/2 cups. Store in an airtight container in your refrigerator for up 10-14 days. You can add 1 Tablespoon of whey to preserve it for longer.
*I would not use this recipe if I didn’t have access to fresh eggs from free-ranged chickens from a source I trusted. I cannot recommend consuming raw eggs from the grocery store. Besides, free-range eggs taste way better anyway! Find a source!
**I only recommend using Young Living Therapeutic Grade Vitality Essential Oils in this recipe, since they are pure enough to be ingested, and lower quality oils may be toxic.