Healthy Homemade Mayonnaise

Sometimes on the GAPS diet, you can get stuck feeling like you are eating the same thing every day--vegetables, eggs, broth and more vegetables. But with a little oil and some food processor magic or with a stick blender, homemade MAYONNAISE make everything happy and exciting again:)

Because you have to add the oil slowly, many people think homemade mayonnaise is a tricky feat. But it doesn't need to be with a few tricks:) Using an immersion blender is the easiest way to do it (it only takes SECONDS!!) but if you don't have one, I'll show you how to make one with your food processor first. You can watch this video on my YouTube channel to see how I make mayonnaise with my food processor, or this one to see how it's done with an immersion blender.


Another note, homemade mayonnaise is healthy for a few reasons. One, it's real food. Olive oil, coconut oil, avocado oil, almond oil, etc. are good, healthy fats--real saturated fats. You need these kind of fats--and in an unheated, unadulterated state--as they promote healthy cell function throughout the entire body. Mayonnaise is a perfect way to get more healthy fats as it is not cooked and can be used for cold salads and spreads.

Second, homemade mayonnaise won't contain any of the junk you would find in your store-bought mayo--soybean oil, artificial flavors and coloring, and sugars. Ugh ugh ugh. Not good for your body. We want real food. Food that will help give your body life and energy.

And so here we are! Real, healthy mayonnaise to add to your salad or sandwich and to vamp up healing the gut on the GAPS diet!

GAPS friendly homemade mayonnaise

homemade healthy mayonnaise

Homemade Healthy Mayonnaise (GAPS-approved!)
Author: Amy MoffatPrep time: 15 minServings: about 1 cup mayo


3/4 c coconut oil
1/4 c avocado oil (or olive oil, macadamia nut oil, or other natural oil)
1 egg yolk
2 tsp apple cider vinegar (or lemon juice)
1/4 tsp sea salt
1/2 tsp ground mustard


In a food processor, pulse the egg yolk and apple cider vinegar a few times until combined
Add the salt and ground mustard and pulse to combine.
Combine the coconut and avocado oil.
With the food processor on medium speed, slowly add some of the combined oil into the feed tube so it just drops through the hole in the bottom. Let a few drops drip in while it is running.
Add a little more oil at a time, letting it drip in.
Continue letting the oil drip in until the it starts to thicken.
Begin adding a little more oil, letting the oil drip in quicker and quicker.
When it starts to resemble mayonaise, carefully add enough oil to let it drip through in a steady stream.
Continue until all the oil is used.
(The mayonnaise will turn back into liquid if oil is added too fast. Be careful not to rush it! Better to be safe than sorry;))

To use a stick blender, first add a whole egg and the apple cider vinegar to a tall, narrow container, or the mixing cup that came with your blender.
Add the oil and seasonings.
Insert the immersion blender all the way to the bottom.
Blend on high for about ten seconds until it starts to thicken.
Slowly raise the blender to incorporate the rest of the ingredients.

If you are looking for fun ways to use your mayonnaise, check out this delicious egg salad recipe from the video!

Egg Salad
Author: Amy MoffatPrep time: 5 minServings: about 3 cups


6 hard boiled eggs
1/3 c homemade mayonnaise
2 tsp chopped green onions
1 tsp chopped fresh parsley
dash of salt
1/2 tsp dill
1/4 tsp ground black pepper


Peel and chop the hardboiled eggs and place them in a mixing bowl
Add the rest of the ingredients and stir to combine

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