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Healthy Mayonnaise

Wholefood anti-inflammatory mayonnaise
Prep Time10 mins
Servings: 10
Author: nourishingme

Equipment

  • Food processor or thermomix

Ingredients

  • 3 egg yolks
  • 1 1/2 tsp yellow or seeded mustard see a picture of the mustard i use below
  • 1/2 lemon juiced
  • 1 tbsp apple cider vinegar
  • 3/4 cup olive oil

Instructions

  • Separate the egg yolks from the whites.
  • Into the food processor or thermomix place in the whisk utensil. Add all ingredients EXCEPT the olive oil.
  • Turn the food processor onto medium and begin mixing.
  • While the food processor is still mixing, slowly drizzle the oil in through the lid. This will allow the mayonnaise to start to thicken.
  • Once all of the oil is added and the mayonnaise is nice and thick, scrape down the sides of the food processor and place the mayonnaise into a jar.
  • This will keep in the fridge for up to 1 week. Enjoy!