Healthy Mayonnaise

September 24, 2019
Lyndall McAlpine
  • 1 extra large or 2 small eggs
  • 2 tsp lemon juice
  • ½ tsp salt
  • 1 clove garlic
  • 1cup extra virgin olive or avocado oil
  • ½ tsp mustard


  1. Add all ingredients except oil to your food processor. Process until creamy (about 10 seconds).
  2. With the food processor running, add a few drops of oil into the egg mixture. Every few seconds add a few more drops. Continue until the mixture starts to thicken.
  3. Now you can do a slow drizzle. Stop pouring, every once in a while checking that the oil gets fully incorporated.
  4. Store leftovers in a covered container in the fridge for up to 1-2 weeks.

Makes about 1 ½ cups