Clean My Mayo

Danielle Douglass
January 06, 2016

I’m a healthy eater and I love to eat.  I aspire to eat clean (meaning eating real, whole foods and avoiding preserved and processed ones) and be a wise consumer. I love the feeling of knowing what I put into my body makes me the healthiest and happiest person I can be. 

I’ve learned to modify most of my favorite foods and make them “clean.” There are foods I’ve been able to successfully recreate right away, while others have left me banging my head on the wall.

Clean mayo is one of those culinary staples that took me a while to recreate. Despite experimenting with numerous recipes and reading a plethora of comments and reviews, I’ve developed my own technique for foolproof mayonnaise. I wasted many eggs and bottles of olive oil in the process, but now I can whip up a batch of clean mayo in my sleep! 

If you love mayo, but are skeptical about the ingredients in store-bought brands, which includes soybean oil (a GMO loaded with trans fat), factory-farmed eggs, and EDTA (a chemical preservative made from formaldehyde and cyanide), this simple recipe is for you.

Clean mayo requires three basic ingredients – a cage-free egg (brought to room temperature, about 15 minutes out of fridge), extra-light tasting olive oil (not virgin or extra-virgin varieties), and the juice of half a lime. If you only have lemons, that will work, too. 

You can experiment with different seasoning, too; I often like to put a little dill and thyme in mine. You also need a stick blender (these can be purchased for less than $20) and a jar or container to store your mayo in.

Once you’ve made a batch, use it for egg salad, deviled eggs, tuna salad, California sushi rolls, or whatever your heart desires. Watch the video below and try it for yourself. Both your health and your wallet will thank you.

Clean Mayo 

1 cup extra-light olive oil

1 cage-free egg, brought to room temperature 

Juice of half a lime or lemon 

Makes 1 cup mayo. Store for up to one week in the refrigerator. 

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