This tasty creation is versatile because it can be used for a variety of purposes:

• dipping veggies, fries, or meats
• as a mayonnaise substitute
• made into a salad dressing
• added into a pasta salad
• and the list goes on…

Jump to the recipe by clicking here.

Recipe Creator

As a god-daughter of Marie Reynolds, I’ve benefitted from her guidance and wisdom throughout my life in many ways. Now, as I’ve become a mother, she’s supported my family and wild toddler who can’t sit still (who may have ADHD symptoms, but since he’s just 4 years old, it’s too early to diagnose). Addressing behaviors through nutritional adjustments has provided us with results.

As Marie emphasizes, babies and toddlers go through an amazing growth in brain development in their early years. Having an an appropriate amount of omega-3’s, rich oils and fats in their diet is extremely important for neural development. One way to provide this is to make mayonnaise with a high quality unrefined olive oil. It’s also a delicious and easy way to bring on board a picky eater.

About The Mayo

What’s different about this mayo than the stuff you buy at the grocer out of a jar? You control the quality of the oil and fat contents, which are not all created equal!

Once made, the mayo lasts for a week and a half in the fridge… if it even hangs around that long!

This recipe uses a Blendtec blender (which can even make hot soups and sauces!) but I’ve also managed to make it just fine in my parents ancient yellow blender from the 80’s.

Recipe

Ingredients

• One egg (use cage free eggs)
• Juice from half a lemon. Chop the peel in thin slices for an extra bite of lemon.
• 2 teaspoons of Dijon mustard
• Pinch of rosemary if dried, or a large sprig of fresh. Dill can also be used as a substitute.
• 1 teaspoon salt
• 1 teaspoon of pepper
• Approximately half a bottle of extra virgin olive oil

Directions

1. Add egg, lemon juice, Dijon, rosemary leaves, salt, and pepper to blender (basically, everything but the oil!).

2. Pulverize ingredients using the highest speed to finely chop up the rosemary and mix ingredients (use the juice setting if you have one).

3. Next, place blender on lowest or second to lowest setting. Remove the small plastic square on the top of the blender lid (yes, this is meant to come off for this use!). Slowly pour the olive oil into the blender as it’s blending until the mixture thickens. It will seem as though nothing is happening and then, voila! It will immediately thicken.

4. After blended, taste.

Then, depending on the meal, eat as is or season further! Marie added lemon and extra salt the time she showed how to make the mayo into a salad dressing.

Consider adding the following:

• Capers and Dijon mustard (also use caper juice)
• Siracha with dark brown toasted sesame
• Garlic and Rosemary
• Tarragon and grape fruit zest
• Chives and garlic
• Leek or onion and ramps
• For fish: Dill, lemon zest, garlic powder, thin down only with water
• Horseradish with garlic or horseradish with mustard
• Add to sautéed leek or grilled mushrooms as a side dish with added parsley

See this short video below as Marie demonstrates how to make the mayo (in my real-life dirty kitchen!).

If you love this recipe, this is just a small sample of the easy yet delicious and fresh recipes Marie shares with others. Sign up for wellness classes and learn more about developing a healthy lifestyle at https://www.joyfuljourneywellness.com/.

Wondering what hot sauce to add to the mayo to give it a kick? Check out my post with a fermented hot sauce recipe.

This page contains affiliate Amazon links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. I only endorse things that I’ve personally used or come highly recommended by peers.