Homemade Mayonnaise

Mmmm mayonnaise, a sauce I am so fond and yet lived without for many years after eating a healthier diet. I wanted to avoid conventional mayos on the market as they have lots of fillers and preservatives in them, things I didn’t want in my body.  Yet, I was intimidated when it came to making my own mayo, thinking it was a complicated and painstaking process, something I couldn’t accomplish. Boy was I ever wrong!

I looked up a recipe about a year ago and made my first mayo and was in love with having this versatile sauce back to use in salad dressings, on roasted vegetables with bean burgers, and the list goes on! Over the past year I have played with the ingredients and the ratios and have come to love this following mixture we have put together.

In this recipe we use avocado oil because of its many amazing health promoting properties but also because it adds a nice flavour to the mayo. Avocado oil contains one of the highest amounts of vitamin E which boosts your immune system, improves skin and eye health as well as prevents oxidative damage to your cells. It also contains chlorophyl, vitamin A and vitamin D.


1 organic Egg yolk
1 clove of Garlic
1/2 tsp of Sea Salt
2 tbsp of freshly squeezed Lemon juice
1 cup of Avocado oil


1. Get out your food processor
2. Measure out your sea salt, lemon juice & avocado oil
3. Add the salt, lemon juice, garlic clove and egg yolk to the food processor

Homemade mayo step 3
4. Turn on briefly until mixed
5. Turn on the food processor and drizzle in the avocado oil slowly (very slowly) patience is key here. You want to try to drizzle the oil into the mixture as much as possible.


6. Once you’re done drizzling in the oil stop the food processor and it should be a nice mayo consistency
7. Place in an air tight container and store in the fridge. It will stay good for a couple of weeks, if it lasts that long!