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Prep time – 20mins


Cooking time – 10mins


Serves – 24

Dairy Free
Ketogenic Diet
Gluten Free
Nut Free
Soy Free
Ingredients Qty Protein Fat CHO
Egg yolks - 2 2 0 10 1
Lemon juice - 2 tablespoons 40ml 0 0 0
Whole grain mustard - 1 teaspoon 1 tsp 0 0 0
Honey - 1 teaspoon 1 tsp 0 0 4
Water - 2 tablespoons 40ml 0 0 0
Salt - 1/4 teaspoon 1/4 tsp 0 0 0
Extra Virgin Olive Oil (EVOO) - 1/2 cup 125ml 0 125 0
Macadamia, Avocado or MCT oil - 1/4 cup 60ml 0 60 0
Total per serve 1 0 8 0


per Serve – 2 teaspoons:     60 cal   /   260kJ 
for Gluten Free – ensure mustard is gluten free                              

After numerous failed attempts to make mayonnaise, I discovered one by Sandra Ramacher. I’ve tweaked the recipe to include Extra Virgin Olive Oil. EVOO contains compounds, such as polyphenols, squalene and tocopherols, which are all strong antioxidants and excellent for cardiovascular health.

Too much olive oil can dominate the flavour of mayonnaise though, so I add some macadamia, avocado or MCT oil to lighten the flavour. Adjust to your own taste.

You will need a medium sized saucepan, a bowl that fits over the saucepan, a spatula, a whisk and a blender.

Whisking the Ingredients
Add the egg yolks, water, lemon juice, grain mustard, honey and salt to the bowl and whisk to combine. Add some water to the saucepan to about two inches and bring to a simmer. Place the bowl with whisked ingredients over the saucepan and continue to whisk often as it heats.

Thickening the Mixture
The simmering water underneath the bowl will gradually thicken the egg yolk mixture. You need to keep a close eye on it and be ready to remove the bowl from the heat as soon as it thickens (you don’t want scrambled eggs!). Be very careful removing the bowl as steam will release when you remove it (use oven mitts or a tea towel to prevent scalding your hands).

Emulsifying the Oil
Next use the spatular to transfer the thickened egg yolk mixture to the blender. Add 1/4 cup of the oil, secure the lid and blend. Remove the pouring cap from the lid and, while the blender is still running, run a thin steady stream of the rest of the oil. Once combined, transfer the mayonnaise to a jar or container and store in the fridge. It keeps for a week or more in the fridge.