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Homemade Mayonnaise

This is such an easy 30 second recipe to whip up when you need some mayonnaise. This recipe is inspired by Nutritionist Mikki Williden and I've been making it ever since I can across it. It's free of inflammatory seed and vegetable oils, which are what most mayo's are made from.


  • 1 egg

  • 1 cup light olive oil (essential that LIGHT olive oil is used to avoid the strong taste that the normal one uses)

  • 1 tsp salt

  • 1 Tbsp apple cider vinegar (any vinegar can work)

  • Optional - 2 garlic cloves (if you like the taste of aioli)


  1. Get yourself a tall container or dish and a high powered stick blender

  2. Crack the egg into the bottom of the tall container. Then add all other remaining ingredients on top.

  3. Place the stick blender all the way to the bottom of the container and turn on and blitz the ingredients for at least 10 seconds in this position to emulsify, before then moving the stick slightly up and down to ensure all ingredients are properly blended together.

  4. You should have a thick consistency once fully blended

  5. Place mayonnaise in a glass container or jar and store in the fridge for up to 5 days.

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