Updated: Oct 8, 2018
Almost all commercially produced Mayonnaise uses seed oils such as canola oil for their main ingredient. These seed oils have been shown to cause inflammation in our bodies. Even the “Olive Oil” Mayonnaise uses seed oils as the first or second ingredient (check the labels).
So make your own mayo instead because it is healthier for you and it tastes much better!
-1 Cup of Avocado Oil (Olive Oil also works, we just prefer the taste of the mayo with Avocado Oil)
-1 Large Egg
-1 tsp Mustard (I use yellow mustard but any mustard of your choice will work)
-1 tsp Apple Cider Vinegar
-Blend together all of the ingredients except for the avocado oil with a stick blender, blender or food processor
-Pour the oil in ¼ of a cup at a time and continue to blend until well mixed can creamy.
-Store in an airtight container in the refrigerator for up to two weeks
Nutrition: (this will vary slightly based upon the oil and mustard that you use)
Serving Size 1 TBSP
-0.1 Grams Carbs
-19.1 Grams Fat
-0.6 Grams Protein