Maybe you’ve already tried my recipe for lacto-fermented mayonnaise? Well, this first recipe avoids all seed oils and uses a combination of ghee, avocado and olive oil to create a fantastic taste and texture. The second recipe uses Udo’s oil (which contains linseed oil) instead of avocado oil, as we have heard from many readers that Udo’s oil provides significant health benefits.
I’m very picky about my mayo because I use a lot of it! Remember that healthy fats do not make your body fat. They are used for important body functions such as hormone pathways and production as well as healthy hair, skin and nails. The cell membrane is made up of 40% fat – so we need to consume lots of good fats to keep our bodies in optimal health. People always comment on how thick and healthy my hair is – and that’s largely due to the healthy fats I eat.
We know that Udo oil (or cold-pressed linseed oil) is extremely beneficial and restorative for the body because we use it in our elemental shakes – for people in extreme states of illness. You can also use MCT oil in shakes if you want to avoid seed oils completely.
A good, healthy mayonnaise recipe is a tasty way to get the good fats our bodies need (skin, hair, nails, connective tissue, endocrine system, cellular health, etc.). It’s definitely worth doing it yourself.
Tip: To keep costs down, I order my oils, ghee, etc. by the case. They never go rancid (if stored unopened in a cool place), so there’s no downside to ordering in bulk and getting up to 15% off regular price.
Jini’s Keto Ghee Avo Olive Oil Mayonnaise
1. Add these ingredients to the blender in this order:
2 tsp white vinegar (or apple cider vinegar if you like the taste)
2 tsp fresh lemon juice
1/2 tsp fresh mustard
1/2 tsp Himalayan or Celtic sea salt
3 organic egg yolks
Add the above ingredients to the blender jug, run hot water around the outside of the jug until the ingredients warm to room temperature, then blend on low speed until smooth.
2. Then mix these oils together and add them to the blender in a very thin, very slow stream (scraping out the last bits with a spatula):
1/2 cup organic extra virgin olive oil
1/2 cup organic avocado oil
1/4 cup grass-fed ghee*
IMPORTANT: With the blender running, you must add the oils very slowly, in as thin a stream as possible, so that the mayonnaise thickens. If you add the oils/ghee too quickly, you will end up with runny mayonnaise and the ingredients will separate.
*If you don’t have ghee or don’t like it, you can replace it with coconut oil.
This is my favorite of these two recipes and it feels SO GOOD on my body!
Jini’s Olive Ghee Udo’s Oil Mayonnaise
1. Add these ingredients to the blender in this order:
2 tsp white vinegar (or apple cider vinegar if you like the taste)
2 tsp fresh lemon juice
1/4 tsp mustard powder (or 1 tsp fresh mustard. If sensitive, replace with 1/8 tsp turmeric powder)
1/2 tsp Himalayan or Celtic sea salt
3 organic egg yolks
Add the above ingredients to the blender jug, run hot water around the outside of the jug until the ingredients warm to room temperature, then blend on low speed until smooth.
2. Then mix these oils together and add them to the blender in a very thin, very slow stream (scraping out the last bits with a spatula):
3/4 cup organic extra virgin olive oil
1/4 cup grass-fed ghee*
1/4 cup Udos oil (or cold-pressed organic linseed oil)
*If you don’t want to use ghee, you can use 1/4 cup coconut oil or avocado oil instead.
IMPORTANT: With the blender running, you must add the oils very slowly, in as thin a stream as possible, so that the mayonnaise thickens. If you add the oils too quickly, you will end up with runny mayonnaise and the ingredients will separate.
This mayonnaise is more liquid than the first because the udo/linseed oil does not whip as stiffly. It also tastes a little sweeter since linseed oil is a sweeter tasting oil. If you want to avoid sweetness, you can always add more salt to balance the sweet taste. This mayonnaise is great for coleslaw or chicken salad.
Because of the raw eggs, food safety guidelines recommend using homemade mayo within 5 days, but I have been eating mayo this way for over 15 years, using organic, free-range egg yolks (no egg whites), and my mayo has always been good for at least 2 weeks.
Let me know what you think of these mayo recipes after you try one or both of them. And if you have a favorite mayonnaise recipe, please share it with us!
This mayo is also great in my honey mustard dip and in chicken and tuna melts for kids (or adults!).
Jini Patel Thompson is an internationally recognized expert in natural healing for digestive diseases. She healed herself from widespread Crohn’s disease and has been medication and surgery free for over 25 years. Jini has appeared on numerous podcasts, TV and radio shows in the US, UK, Canada and Australia, giving people hope and vision on how to heal their colitis, Crohn’s disease, diverticulitis and irritable bowel syndrome (IBS) using all-natural methods. Her books on natural healing of digestive diseases have been sold in over 80 countries worldwide. Jini is married and has three children, nine sheep, 11 horses, a cat and three dogs.
