Easy Healthy Mayo (updated)
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. (Quality ingredients + no seed oils make it healthy.)
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 non-toxic oil like avocado oil, making it fresh, and eating it within a few days. (I tried this recipe with olive oil and find it tastes better with Avocado oil- the organic one from Costco is our favorite).
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 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.
- 2 eggs
- 1 cup avocado oil
- 2 tablespoons of lemon juice
- 1/2 teaspoon coarse salt
- food processor
- Optional *** 1 garlic clove (or 1 1/2 teaspoons minced garlic)
Put the egg, lemon juice, salt (and garlic) into the food processor- mix for 10 seconds
Then slowly drizzle the oil into the food processor over about five minutes.
Once liquid is thick (to your liking) put into a jar or a bowl to serve.
We love this mayo and have been making it weekly for two years (since we did my 14 day food challenge.) We make a double batch and eat it throughout the week. This mayo lasts a week in the fridge.