Lazy Guy Mayo Recipe: Come In My Kitchen

Tara Carpenter, NC.

Nutritional support worldwide for digestive-related health issues; especially yeast overgrowth with Body Ecology Diet (B.E.D.).

Originally published on September 1, 2020.

My husband’s take on mayonnaise far surpasses my own, so I let him name this recipe! Before he walked into our life, I made various versions with little to no success; either too runny or too bland. Into my kitchen he came to blend the perfect concoction found below.

As a family of 4, we go through about a jar of this each week; whether slathered on toasted amaranth tortillas or slices of meat. Our youngest dollops fresh mayo on everything in the fridge while I use more minimally, mainly in deviled eggs. My oldest loves his with tuna fish and my husband veers towards a spoonful in his sardine-pickle salad.

The best recipes in life are often those passed down from generation to generation and served with countless memories around the dining room table.

If you like artichokes, mix this mayo with pesto for a sauce to bathe your heart in! Or toss with steamed cabbage for an easy-to-digest slaw. Don’t eat egg? Try almond mayo.

Lazy Guy Mayo

Ingredients

2 eggs, pasture-raised

2 Tbsp. mustard (we like Eden Foods)

1/2 tsp. sea salt

1 to 1 1/2 cups olive oil

Method

Put eggs, mustard, and sea salt into the blender and blend together.
Slowly increase speed while add oil in drizzle fashion ~ nice ‘n slow.
Increase speed to high, wait for ingredients to be thick ‘n creamy.
Done when hole forms in middle and things no longer move about.

Tips & tricks

I use a VitaMix. Adjust speed if use a different blender, alternatively ‘wand blenders’ work with a Mason jar. Clean up is easier too 😉
Substitute other oils if you don’t tolerate or like olive oil. Avocado oil doesn’t work well. Flax oil works but expensive.
Parsley mayo: add a handful of parsley and watch a beautiful green color light up your senses!
A trick I learned from Sally Fallon … add a tablespoon of whey and leave covered jar of mayo at room temperature for 7 hours before refrigerating to boost nutrients, add valuable enzymes that aid fat digestion, and keep mayo fresh for several months. Without whey, this mayo keeps about 2 weeks in fridge.
Make gravy with 2 Tbsp. mayo added to 1 cup of meat stock, heat gently for couple minutes, stirring constantly.
This is a safe, delicious recipe for stage 1 of Body Ecology Diet.

References

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

May all bellies be happy!