Friday, February 4, 2011


Why buy when you can make your own fresh? After playing with different recipes I came up with this one. It tastes much better and you can make what you need.  I have tried this with olive oil and its good, but I prefer the clean, light taste of soy oil. It has the texture of Best Foods Mayonnaise and tastes close to the real thing. Use any leftovers for salad dressings like avocado or French dressing.

1     raw egg+1 raw egg yolk with a little raw white around it. (Large or extra large)
½    tsp. Sugar in the Raw
¼    tsp. Sea Salt
½    tsp dry GF mustard
1-3  sprinkles of GF paprika
1     cup of soy oil
1 ½ tbs. Bragg's Apple Cider Vinegar 
1     tbs. of hot water

  1. Put the eggs in the blender and blend a few seconds. 
  2. Add 1/4 cup of soy oil, while blending sprinkle in sugar, sea salt, mustard and paprika, blend until it is mixed and it thickens. 
  3. Slowly and in a steady stream add the rest of the soy oil. (The mixture will become thick). You may have to scrape down the edges with a spatula. 
  4. Add 1 1/2 Tbs. of apple cider vinegar, then 1 Tbs. of boiling water. (You will see it start to whiten) Taste and correct seasonings if desired.
Put in a clean, airtight jar and seal. Lay a folded towel on the counter and gently tap the air bubbles out of the mixture by hitting the base of the jar on the towel or on your palm firmly. Not too hard! You will see it start to settle in. Pop in the fridge.
  • Mayo keeps 2 weeks in the fridge with a tight seal.
  • Play with some other spices like Smokey paprika, or Dijon mustard. Create your own!
  • Follow recipe exactly or it will turn out runny.

Source: This is a blender mayonnaise by Olinda


  1. If I ever run out now I know how to make it in a pinch. Thanks.

  2. Your very welcome Miss Debbie, enjoy.