whisk with mayo

Recipe: Healthy Homemade Mayo

Ever heard conflicting information on the healthfulness of different fats? Olive oil; coconut oil; soybean oil; etc.?

Well, I have some clarifying information in my latest post.

In my last blog post, I listed out my favorite cooking fats. I also gave you my full permission to ditch a few of the popular but oh-so unhealthy fats.

Click here to read the full post

Recipe (healthy fat): Mayonnaise

Makes about 1 ½ cups
1 large or extra large egg
2 tsp lemon juice
½ tsp salt
1 tsp Dijon mustard
1 clove garlic
1 cup olive or avocado oil


Add all ingredients except oil to your food processor. Process until creamy (about 10 seconds).

With the food processor running, add a few drops of oil into the egg mixture. Every few seconds add a few more drops. Continue until the mixture starts to thicken.

Now you can do a slow drizzle. Stop pouring, every once in a while checking that the oil gets fully incorporated.

Store leftovers in a covered container in the fridge for up to 1-2 weeks.

Serve & enjoy!

Tip: Use this in place of mayonnaise for egg, salmon, chicken salads, etc.

Want more healthy and delicious recipes? Be sure to check out my Facebook page: The Worthwhile Lifestyle by clicking HERE.

To your health!

coach roberta