Homemade Mayonnaise – Phase 3

I made mayo!!! The only mayo that is allowed on this diet is safflower mayo, but I couldn’t find any that did not contain sugar. Haylie suggests you can make your mayo from this newsletter. Now I used grapeseed oil from a spray bottle and some olive oil. I have to admit, I did not like the flavor of the oil in this mayo, and I’m not sure if it was the grapeseed oil or the olive oil. But when combined into a salad I couldn’t get the off flavor. I may try this again with olive oil or grapeseed oil alone, to see which is better. I made the uncooked version as I’m not worried about using a raw pasteurized egg.

Makes about 1 cup


1 large egg
1 Tbls. fresh lemon juice
1 tsp. Dijon mustard
1/4 tsp. sea salt
3/4 cup grapeseed or olive oil (or a combination)


In a blender or food processor, blend the egg, lemon juice, mustard, and salt until smooth. With the motor running, drizzle in the oil in a very slow stream until the mayonnaise is thick. This mayo will keep nicely in the fridge for up to a week.

Cooked variation: First whisk the egg and lemon juice in a small saucepan over low heat until frothy and thick enough to coat the back of a spoon, about 5 minutes. Immediately transfer the mixture to a bowl, cover, and refrigerate. When the egg mixture has cooled to room temperature, blend it in the blender with the mustard and salt and add the oil slowly (as above).


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