Since store-bought mayo is full of inflammatory oils that are unhealthy for your body, one shouldn’t be having any. Perhaps the thought of making your own is daunting. Don’t be scared off. This recipe is super easy and the mayo absolutely delectable.


  • 1 whole egg
  • 2 eggs yolks
  • 2 teaspoons apple cider vinegar
  • 1 heaped teaspoon Dijon mustard
  • 1 cup (250 ml) extra light olive oil or try a combination of light olive oil, avocado oil and macadamia nut oil. (Note: Regular extra virgin olive oil doesn’t work well and makes the mayo taste slightly bitter)
  • 1/4 tsp salt
  • 1/4 tsp garlic powder


  • Put the whole egg and egg yolks into the blender, together with the vinegar and mustard.
  • Blend on low-speed until combined.
  • Very slowly drizzle the olive oil into the blender while on low-speed. The slower the better to allow for emulsification of the oil into the egg mixture.
  • Add the garlic powder and salt to your mayo and pulse until mixed.
  • Scrape your mayo out of the blender into a glass jar and keep refrigerated and use within a week.

Recipe courtesy of the Primal Perks website of Nicky Perks