I’ve never eaten much mayonnaise. I was never 100% sure about the ingredients to ever feel comfortable slathering it on my food. That, and the fact that I’ve never been a huge condiment eater. Having said that, flaked tuna tastes SO much better when it’s mixed with a little mayo. As does potato salad, chicken salad, salad olivier etc. Not to mention many salad dressings.

But, like I said, almost all store-bought mayo is highly suspect in terms of ingredients. For starters, have you ever noticed that mayonnaise is stocked on NON-refrigerated shelves?! In fact the shelf-life (in many cases) of an unopened jar of mayonnaise is “indefinite” and an opened jar can last 2-3 months. This is a product that contains fresh eggs, people!! When you go home, break open an egg, seal it in a jar and see how many days it lasts. Actually don’t. It’s a waste of an egg and will make your kitchen smell like rotten eggs very quickly.
My point is that mayonnaise is not supposed to last that long, so whatever the heck they do to it to make it last that long can NOT be good for you.

Here is a typical mayonnaise label:

mayo-label

Please can someone explain why it has THAT many ingredients,most of which are super dodgy, to say the least. But don’t get me going down that path. Suffice it to say, this is not something I would touch with a barge pole.

Which is why I thought I’d post a REAL mayonnaise recipe made from real, whole, healthy ingredients that DO have a sell-by date. And it is actually surprisingly easy to make!

Paleo Mayonnaise
A way healthier homemade version of mayonnaise
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Ingredients
  1. 1 large pastured egg yolk
  2. 3/4 cup macadamia nut oil (avocado oil would work too)
  3. 1/4 tsp salt
  4. 1/4 tsp Dijon mustard
  5. 1 1/2 tsp fresh lemon juice
  6. 1 teaspoon apple cider vinegar
Instructions
  1. 1. Make sure all ingredients are at room temperature
  2. 2. Add everything to a blender except for the oil and blend for a few seconds
  3. 3. Turn on the blender again and slowly (VERY slowly) begin pouring in the oil in a thin stream. This will take some time, but be patient. It needs to be slow so that it all emulsifies properly. The result will be a thick and creamy paste that looks like mayo, only better!
  4. 4. Chill and store in a glass jar in the fridge for up to a week
Adapted from Nom Nom Paleo
Adapted from Nom Nom Paleo
Crossfit Brit http://www.crossfitbrit.com/