Easy Healthy Mayo

Mayo and aioli are some of my favorite foods. I love burgers and I love fries too. So finding the healthy version of these has been a personal mission of mine.

Store-bought aioli and mayo often have ingredients like sugar and hydrogenated oils which make them ‘toxic’ to our body.

The trick is in switching out the hydrogenated fats for a good oil like olive oil or avocado oil, making it fresh, and eating it within a few days.

The stabilizers which make foods able to sit on a shelf at the store and in our home are not the best for our bodies.

This recipe is super simple, fast, and easy. I make it in under 5 minutes.

If you are thinking that it has a lot of fat you are right… but if you are thinking that fat is bad then you have been misled ad like most from the anti-fat marketing campaigns of the ‘80s.

Fat is really important to our body as long as it is natural and low processed fats like olive oil, avocado oil, ghee, grass-fed butter, and coconut oil.

If you are trying to lose weight one of the simplest and satisfying tricks is to eat more oil and fat and reduce carbs- especially sugar. I know it is backwards than most of us think… but it is true.

Sugar makes us gain weight, causes inflammation, and feeds the un-friendly of our microbiome.

Nourishing fats feed our cells, feed our brains, and help us feel satiated.


  • 1 egg

  • 1 cup olive oil or avocado oil

  • 2 teaspoons of lemon juice

  • 1/2 teaspoon coarse salt

  • infusion blender

  • Optional *** 1 garlic clove (or 1 1/2 teaspoons minced garlic)


  1. Put all the ingredients in an upright container (sometimes I put it in the jar that I am going to store it in and blend it there)… less dishes 🙂

  2. Start with the egg first, whip it with an immersion blender.

  3. Then slowly drizzle the oil into the jar with the egg working from bottom to top, until liquid thickens.

  4. Once liquid is thick, add in the lemon and salt for a quick stir.

Even though making homemade aioli is really easy, you can break it. This is done when you over whip the eggs. They lose their structure and the whole thing turns into a runny mess. If this happens to you, simply add an extra egg yolk and blend again – for the shortest amount of time possible.

The original recipe that I brainstormed and tweaked is from SimplyWhisked. They call their version The Easiest 2 Minute Homemade Garlic Aioli. They recommend using canola oil which is a toxic oil… so please do not use canola oil. I personally love the flavor of olive oil, but if you want a less flavored oil then use avocado oil. They also recommend an egg plus an egg yolk… I found 1 egg works best.

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