Cod Liver Oil

Lazy Guy’s Mayo – My Husband’s Recipe

This is my husband’s take on making mayonnaise. Before he walked into my life I’d been making my own version of homemade mayo with little to no success; it was either too runny or too bland without enough flavor. In the kitchen he came and blended the perfect concoction here.

We go through a jar a week slathering it atop our favorite amaranth tortillas or dipping with chunks of roasted meat. My youngest dollops it atop of anything he has on his plate and I’m a sucker for making deviled eggs. Any artichoke fans out there? Don’t dismiss mixing this mayo with pesto for a sauce to bathe your heart in! Or toss with blanched green cabbage for an easy-to-digest cole slaw. If you can’t eat eggs, try this almond mayo.

Absolutely delicious and one more reason for me to go find my husband and give him a kiss 😚

Lazy Guy’s Mayo


2 eggs, pasture-raised

2 Tbsp. mustard (we like Eden Foods)

1/2 tsp. sea salt

1 to 1 1/2 cups olive oil


  1. Put the eggs, mustard, and sea salt into the blender and blend together.
  2. Slowly increase the speed while you add the oil in a drizzle like fashion ~ nice and slow.
  3. Increase speed again until at high speed and the ingredients have formed a thick and creamy mayonnaise.
  4. You’ll know it is done when a hole forms in the middle and the beater no longer causes things to move about. 

Tips and tricks

  • We use a VitaMix, so you may need to adjust speed if using a different blender, alternatively I’ve been told that ‘wand blenders’ work beautifully with a tall glass measuring cup or Mason jar and clean up is easier 😉 
  • Substitute other oils if you do not tolerate or like the strong taste of olive oil. We have tried avocado oil to make this recipe and it does not work well. I’ve used flax oil; which works great but boy that’s expensive mayo!
  • Parsley mayo…add a handful and watch that pale green color light up your senses!
  • A trick I learned from Sally Fallon…add a tablespoon of whey and leave the covered jar of mayo at room temp for 7 hours before refrigerating. This step boosts nutrients and adds in valuable enzymes to aid digestion of fats. Also keeps mayo fresh for longer period of time (several months). Without whey, mayo keeps 2 weeks.
  • Make gravy…add 2 Tbsp. mayo to 1 cup of meat stock and heat gently for couple minutes, stirring constantly.
  • This is a safe and delicious recipe for stage 1 of The Body Ecology Diet (B.E.D.)


1 Fallon, S. (2001). Nourishing Traditions. Washington, DC: New Trends Publishing, Inc.

Almond Mayonnaise (egg free)

Zucchini Frittatas (gluten/dairy-free)

B.E.D. Nutritional Support with Tara

May all bellies be happy!

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