When you make your own you can choose ingredients. One tablespoon of this mayo contains 28mg of sodium (4mg egg, 24mg salt) whereas commercial mayo contains around 90mg. I happen to like this version but feel free to pour on the salt!


1 large egg
1/2 tsp sea salt
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 smidgen stevia (equivalent to 1/2 tbsp sugar, see Resources)
1 cup canola oil


Place ingredients, in order listed, in a narrow container designed for a stick blender. Lower the blade to the bottom of the container positioning it over the yolk. Turn on the blender and keep the blade fixed to the bottom, moving it in a circular motion, while emulsion starts creeping up the sides. When the emulsion stops creeping up the sides slowly raise the blender while continuing to move it in a circular motion to incorporate new material. When done transfer the mayonnaise to a container and refrigerate.

The classic way to create an emulsion is to slowly drizzle oil into a bowl while mixing with a whisk. By introducing oil to acidic ingredients a little at a time the oil and acid emulsify. If oil is introduced too fast emulsification does not take place and you are left with a soupy liquid. In this recipe we limit the introduction of oil by mixing in a narrow container and slowly raising the stick blender. If emulsification does not take place you will have to start over with a new batch.

Olive oil, even pure olive oil intended for cooking, contains particles that will break up when subjected to the sharp blades of a blender. This produces a bitter taste so olive oil is best avoided for this recipe.


The following summarizes the carbohydrate and fat content for 1 tbsp of mayonnaise in grams.

sfa pufa mufa tfa Carbs Protein
1 4 8 13 0 0

sfa (saturated fat), mufa (monounsaturated fat), pufa (polyunsaturated fat), tfa (total fat)