How to Make Homemade Flavored Mayo

May I Have Some Mayo, Please?!

Mayonnaise, or mayo, is a beloved condiment worldwide. Some of my children are known to eat it by the spoonfuls (which seriously tests my gag reflexes)! However, the ingredients in store bought mayo is disappointing.1



The challenge came years ago to make a healthy version and fortunately mayonnaise is very simple to make. It is important to read the ingredients because even olive oil mayonnaise contains items such as cottonseed oil, canola oil, and more. These plants do not really have oil, so heavy toxins are used in order to extract the oil.

Extracting oils from foods like olives, sunflowers, or avocados is a lot easier because these are real food. As a mom, it is important to prepare good foods.

Real Food Value

After years of making this simple staple, I want to share how we incorporate herbs to enhance flavor and  help the healing process. In our travels, I usually carry a few spices because they are very useful in small amounts for many indications.  For example; cayenne stops bleeding, rosemary is antiseptic, anti-fungal, whereas thyme helps with stomach aches and flatulence. Yet herbs are only good if you use them. Since my focus is recovering health for children  through simple, affordable ways, eating is something we do three times a day. Incorporating these herbs makes healing happen without too much attention and it’s very tasty.

What is crazy, is that it never occurred to me that others would find this interesting until a recent Weston A. Price Chapter meeting. It reminds me how the simple things we use everyday make the biggest impact. This is why incorporating good oils and spices in our everyday foods is a real culinary powerhouse for every family.

Wiggle Room

Genuinely, measurements are hard for me. As a mom, I just whip something together for kids all the time and it’s a creative expression. Therefore, it’s important to allow some wiggle room for a little more or less when cooking. Additionally, you may want more spice than our family, so please feel free to modify our recipe for your family. And I must share, that this immersion blender is my favorite, but you can use a food processor or a blender.

Unbelievably, when I referred to my cookbook for confirmation on my recipe, there is no mayo in my Chapter on Fats! This recipe that I have made for years is not in my published cookbook! Oh, well, I’ll have to give myself some wiggle room here too.


Easy Flavored Mayo


  • 1 Tbsp lemon juice (squeeze out approximately 1/2 lemon)
  • 1 egg at room temperature
  • 1 tsp of mineral salt; celtic, himalayan...
  • 2 garlic cloves
  • Flavoring to taste; e.g., 1 tsp Herbs de Provence, cayenne, or tumeric
  • 2+ cups olive oil (or 1 cup olive oil, 1 cup avocado oil)


  1. In a wide mouth mason jar, put in all ingredients except the oil.
  2. Use an immersion blender to chop up the garlic and blend the ingredients.
  3. Continue to press the handle of the immersion blender and add the olive/ avocado oil very slowly.
  4. When all the oil is added, jig the immersion blender around to incorporate all the loose oil.
  5. Eat, chill, place the lid on your jar.
  6. In less than 3 minutes, you have made a super simple and delicious mayo.

Here’s  a quick video for Turmeric Mayo from a recent Weston A. Price Chapter meeting.

This video shows the finished process for Herbs de Provence mayonnaise. Nothing fancy, just real life.

Oh the Places Mayo Can Go!

In a Suess-ical way, this list includes a few of our favorite uses for mayonnaise:

  • egg sandwich,
  • potato salad,
  • coleslaw,
  • broccoli slaw,
  • salads,
  • slices of tomatoes with salt and pepper,
  • salad dressings,
  • fermented mayo-ketchu,
  • broccoli/cauliflower salad and much more.

Because of the nature of olive and avocado oil, these oils are best uncooked.


Sometimes, the mayo doesn’t set up. I use to stress and I never want my food to be a place of stress. So plan B availed itself.

  • pour in the oil really slow,
  • use an egg that is at room temperature (not cold),
  • If it doesn’t set and you have a liquid oil sauce instead of mayonnaise, put it in the refrigerator and occasionally that will help it set.
  • If all else fails, we use it as a sauce for salads or coleslaw. This way it is never a loss. These are still good ingredients even if you don’t get the fluffy texture.

This is genuinely an easy, yummy, mayonnaise recipe we hope will bring fun to your table and nourishment to your family. Our goal is to help make healthy a good word in your home while you enjoy quick recipes that are fun and beautiful on your table.

Mayo that's Good for you.

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