You may have already tried my lacto-fermented mayonnaise recipe? Well this first recipe avoids all seed oils and uses a combination of ghee, avocado, and olive oil to deliver a fantastic taste and texture. The second recipe uses Udo’s Oil (which contains flax oil) instead of avocado oil, as we have had many readers experience significant health benefits with Udo’s oil.
I’m super picky about my mayo because I use a lot of it! Remember, healthy fats do not make your body fat. They are used for crucial body functions like hormonal pathways and production, healthy hair, skin, and nails. The cell membrane is 40% fat – so we need to eat a lot of good fats to keep our body at optimum health. People continually comment on how thick and healthy my hair is – and a good part of the reason for that is the healthy fats I eat.
We know that Udo’s (or cold-pressed flax) oil is highly beneficial and regenerative to the body because we use them in our elemental shakes – for people in extreme disease states. You can also use MCT oil in shakes if you wish to avoid seed oils entirely.
A good, healthy mayonnaise recipe is a tasty way to consume those good fats our body needs (skin, hair, nails, connective tissue, endocrine system, cellular health, etc). It is well worth the time to make your own.
Tip: I order my oils, ghee, etc by the case to keep costs down. They never go rancid (if stored unopened in cool place) so there’s no downside to ordering in bulk and getting up to 15% off the regular price.
Jini’s Keto Ghee Avo Olive Oil Mayonnaise
1. Add these ingredients, in this order to the blender:
2 tsp white vinegar (or apple cider vinegar if you like the taste)
2 tsp fresh lemon juice
1/2 tsp fresh mustard
1/2 tsp Himalayan or Celtic sea salt
3 organic egg yolks
Add above ingredients to the blender container, run hot water around the outside of the container until ingredients are warmed to room temperature, and then puree on low speed until liquid.
2. Then combine these oils and add to the blender in a very thin, very slow stream (use a spatula to scrape out the last bits):
1/2 cup extra-virgin organic olive oil
1/2 cup organic avocado oil
1/4 cup grass-fed ghee*
IMPORTANT: you need to add the oils very slowly, in the thinnest stream you can imagine, whilst the blender is running, in order to have the mayonnaise thicken. If you add the oils/ghee too quickly, you will end up with liquid mayonnaise and the ingredients will separate out.
*If you don’t have any ghee, or don’t like it, then you can sub with coconut oil.
This one is my favourite mayo of these two recipes, and it feels SO GOOD to my body!
Jini’s Ghee Olive Udo’s Oil Mayonnaise
1. Add these ingredients, in this order to the blender:
2 tsp white vinegar (or apple cider vinegar if you like the taste)
2 tsp fresh lemon juice
1/4 tsp mustard powder (or 1 tsp fresh mustard. If sensitive, replace with 1/8 tsp turmeric powder)
1/2 tsp Himalayan or Celtic sea salt
3 organic egg yolks
Add above ingredients to the blender container, run hot water around the outside of the container until ingredients are warmed to room temperature and then puree on low speed until liquid.
2. Then combine these oils and add to the blender in a very thin, very slow stream (use a spatula to scrape out the last bits):
3/4 cup organic extra-virgin olive oil
1/4 cup grass-fed ghee*
1/4 cup Udo’s oil (or organic cold-pressed flax oil)
*if you don’t want to use ghee, you can use 1/4 cup coconut oil or avocado oil instead.
IMPORTANT: you need to add the oils very slowly, in the thinnest stream you can imagine, whilst the blender is running, in order to have the mayonnaise thicken. If you add the oils too quickly, you will end up with liquid mayonnaise and the ingredients will separate out.
This mayonnaise is more runny than the first one, as the Udo’s/flax oil does not whip up as stiffly. It also tastes a bit sweeter, because flax oil is a sweeter-tasting oil. If you want to avoid sweetness, you can always add more salt to balance out sweet flavors. This mayo is excellent for coleslaw or chicken salad.
Food safe guidelines will tell you to use homemade mayo within 5 days, due to the raw eggs, but I’ve been consuming mayo like this for over 15 years and using organic, free range egg yolks (no whites), and my mayo has always been good for at least 2 weeks.
Let me know what you think of these mayo recipes after you try one or both of them. And if you have a favourite mayonnaise recipe, please share it with us!
This mayo also tastes great in my honey mustard dip, and in chicken and tuna melts for kids (or adults!).
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