There is not one mayonnaise that I have found for sale that I would consider a healthy mayonnaise. Either the oil is hydrogenated or not cold pressed, or they don't use eggs or they are full of additives and thickeners and not really a mayo in the true sense. So this might be the month to learn to make a healthy mayo.

AuthorNathan
RatingDifficultyBeginner

I make this for salads, prawn dipping sauce, or use it as an aioli. For variations you can add different herbs.

Yields1 Serving

 1 egg yolk
 1 tsp Australian Mustard
 2 tsp Balsamic vinegar
 2 tsp apple cider vinegar
 Handful of basil - chopped
 1 clove of garlic - crushed
 1 tsp Changing Habits Rapadura Sugar
 1 cup cold pressed macadamia nut oil, or Changing Habits Inca Inchi Oil
 Changing Habits Seaweed Salt to taste

1

Add all ingredients into a blender or the Thermomix, except for the oil.

2

Mix the ingredients thoroughly.

3

Very slowly add the cold pressed oil bit by bit until the mix turns creamy.

I make this for salads, prawn dipping sauce, or use it as an aioli. For variations you can add different herbs.

Category

Ingredients

 1 egg yolk
 1 tsp Australian Mustard
 2 tsp Balsamic vinegar
 2 tsp apple cider vinegar
 Handful of basil - chopped
 1 clove of garlic - crushed
 1 tsp Changing Habits Rapadura Sugar
 1 cup cold pressed macadamia nut oil, or Changing Habits Inca Inchi Oil
 Changing Habits Seaweed Salt to taste

Directions

1

Add all ingredients into a blender or the Thermomix, except for the oil.

2

Mix the ingredients thoroughly.

3

Very slowly add the cold pressed oil bit by bit until the mix turns creamy.

I make this for salads, prawn dipping sauce, or use it as an aioli. For variations you can add different herbs.
Basil Mayo

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