This 5 minute mayo is the bomb. Giving you all the healthy goodness of raw olive oil, Grape-seed oil and MCT oil it packs a healthy punch that store-bought mayonnaise just can’t touch!
(Don’t worry I used it on a Cauliflower Bomb with one of my Homemade Ranch Seasoning Packets… Can you say YUMMM!) I’m not sure what I did wrong for the recipe to fail, but will try it again soon.
I ran out of olive oil as well as grape-seed oil so I added a bit of MCT oil to this as it was the only other liquid oil I had on hand. The nice thing about mixing up the oils this way is that it’s a bit more budget friendly than using a whole cup of MCT oil or even 1/2 a cup. I highly recommend MCT oil as part of your Trim Healthy Mama journey or even if you don’t follow THM. It has some pretty amazing health benefits and makes for a great Trimmy or Bulletproof coffee. I’d really appreciate if you would consider purchasing it through my affiliate link.
Some really great things about making homemade condiments is that they aren’t packed full of fillers and preservatives, so they are better for you and you have more control over what is going into your body.
This 5 minute mayo is a godsend when we are out camping in that it makes a small amount that we can use in the few days we are out and about. It doesn’t take up space and I normally have everything with me to whip it up in a jiffy.
I love using my Stick Blender like this one and a Mason Jar to mix it in, less mess to clean up that way, I can mix and store it in the same jar if needed.
My Grandma taught me to make mayo when I was about 9 or 10; it’s the one condiment that I really love, the rich creaminess… My husband thinks I’m weird because I dip my green fries (THM Cookbook page: 218 ) in it, put it on or in my burgers, meatloaf and use it mixed with Greek Yogurt to coat chicken with my Mama’s Bake and Fry Mix.
- Serves: 8
- Serving size: 2 TBS
- Calories: 189
- Fat: 21g
- Sodium: 9mg
- Fiber: 0g
- Protein: 1g
- Cholesterol: 27mg
- 1 large egg
- ½ cup olive oil
- ¼ cup Grapeseed oil
- ¼ cup MCT Oil
- Place Egg into a 2 cup wide mouth mason jar. Add oils.
- Use immersion blender pushed all the way to the bottom of jar and blend.
- Store in refrigerator for 1-2 weeks.