If you’ve never tasted creamy, homemade mayonnaise, then I’m about to ruin store-bought mayo for you forever! You can use it in a variety of recipes on this website – including my Grandma Betty’s Chicken Salad, which you won’t want to pass up! But keep reading to find out why my favorite version of this creamy goodness wasn’t actually created for sandwiches!
And what’s better is that this is not only way healthier than the canola/soy/sugar/preservative 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 (which I have been known to do)! In fact, I don’t even like store-bought may! Here’s the basic recipe, but keep scrolling for the jazzed up version we’re all addicted to!
Basic Mayo:
- 1 Whole Egg
- 2 *Egg Yolks
- 1 T. *organic Dijon mustard
- 1 T. Fresh-squeezed Lemon Juice
- 4 cloves Fresh Garlic
- 1/4 tsp Himalayan Sea Salt
- 1 C. Avocado Oil (I don’t recommend olive oil, since it gives a distinct “olive” taste)
But check out my Garlic Jalapeno Aioli below. I literally can’t keep this creamy goodness in the fridge for more than 24 hours because my husband and teens devour it as a dip with veggies or crackers. And, when I make it, 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 juicy lemons, fresh herbs, essential oils…it’s just all good! It’s also naturally gluten-free, paleo, sugar-free, nut-free, dairy-free, and a great replacement for sour cream or ranch dip! Add a little more oil (and a splash more lemon and it can even serve as a quick, last-minute salad dressing!
Creamy Cilantro Garlic Jalapeno Aioli (Mayo)
Naturally gluten free, paleo, sugar-free, nut-free, dairy-free, and a great replacement for sour cream or ranch dip! Add a little more oil (and a splash of lemon) and it can even serve as a quick, last-minute salad dressing!
Ingredients
- 1 whole egg
- 2 egg yolks
- 1 Tbsp organic Dijon mustard
- 1 Tbsp fresh-squeezed lemon juice
- 4 cloves fresh garlic
- optional: 1 swirl with a toothpick of Young Living Dill, Black Pepper, or Rosemary Vitality oil
- 1–2 drops Lemon Vitality oil
- ¼ tsp Himalayan sea salt
- ½ fresh jalapeño (optional)
- 1 cup avocado oil
- 1 bundle fresh cilantro
- ¼ shallot
- Instructions
- Add produce first. Pulse cilantro, jalapeño (if using), garlic, and shallot in a food processor until finely chopped.
- Add base ingredientsAdd eggs, Dijon, lemon juice, and salt. Blend until smooth.
- 👉 Want a classic mayo flavor? Leave out cilantro, jalapeño, and herb oils.
- Emulsify (the important part!) with the processor running on low, pour the avocado oil in very slowly in a thin stream.
- Slow = creamy. Fast = broken mayo.
- Add essential oils lastTransfer mayo to a glass or stainless bowl, then stir in the essential oils. (Saves your processor from smelling like oils forever.)
Add base ingredients
Add eggs, Dijon, lemon juice, and salt. Blend until smooth.
👉 Want a classic mayo flavor? Leave out cilantro, jalapeño, and herb oils.
Emulsify (the important part!) with the processor running on low, pour the avocado oil in very slowly in a thin stream.
Slow = creamy. Fast = broken mayo.
Add essential oils lastTransfer mayo to a glass or stainless bowl, then stir in the essential oils. (Saves your processor from smelling like oils forever.)
Yield: Makes about 1½ cupsStorage: Refrigerate in an airtight container for 10–14 days
Optional: Stir in 1 Tbsp whey to help extend freshness.
Notes: I would not use this recipe if I didn’t have access to farm fresh, free-ranged chickens from a source I trust. Raw mass-produced eggs aren’t recommended.
Only use high-quality Vitality oils intended for internal use. I recommend only Young Living.
This is AMAZING on grilled chicken, fish tacos, roasted veggies, or as a dip for sweet potato fries.
