Healthy Homemade Mayonnaise

Healthy Homemade Mayonnaise

This wholesome, low-sodium mayo is creamy, vibrant, and packed with heart‑healthy olive oil.

• 1 large egg yolk (or 1 tbsp avocado yogurt for dairy‑free)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 cup extra‑virgin olive oil (cold‑pressed)
• pinch sea salt
• pinch black pepper
• 1/2 tsp garlic powder (optional)

1. Place the egg yolk, mustard and lemon juice in a blender or food processor and pulse until well combined.
2. Taste the mixture, then slowly drizzle the olive oil in a steady stream while the machine runs. The emulsion will thicken.
3. Continue adding oil until 1 cup is incorporated and the sauce is thick and glossy.
4. Season with salt, pepper and garlic powder; pulse briefly to combine.
5. Transfer the mayonnaise to a clean jar; refrigerate immediately. Use within 1 week.

Health tip: Drizzle this mayo over grilled veggies or use it as a dip—just 1 tbsp provides around 120 calories, far less than store‑bought versions, and the olive oil supplies monounsaturated fats that support heart health.