Comb the shelves of any grocery store and you will find jars of mayonnaise filled with pro-inflammatory soybean oil, not to mention sugar, corn starch, and disodium EDTA (whatever the heck that is..). Sure, there are a few commercially available mayonnaise that are listed as being made with olive oil. Yeah, like the one from Kraft. In that “healthy” olive oil mayo is also: soybean oil, canola, modified food starch, disodium EDTA (??), and beta carotene for color…Seriously? YUCK!!!
Once you make this healthy fat version, you will never want a store bought brand again. Your cells blood vessel walls will be skipping around thanking you! And so will your tongue!
Gather All of Your Ingredients
¾ cup (lite tasting) olive oil
¼ cup avocado oil (walnut, almond, or macadamia nut can be substituted to your taste preference)
1 tsp mustard
1 tsp vinegar (apple cider or white)
1 tsp lemon juice
Salt and pepper to taste
Add all ingredients into your tall container
Blend with a hand held immersion blender, until creamy.
- Gather ingredients
- Pour ingredients into tall container
- Blend using immersion blender until creamy
|¾ Cup Olive Oil||1440||168||0||0||0||0|
|¼ Cup Avocado Oil||742||84||0||0||0||0|
|1 tsp Mustard||3||0.2||0||0||0||0.2|
|1 tsp Vinegar||1||0||0||0||0||0|
|1 tsp Lemon Juice||1||0||0.3||0||0.3||0|