22 December

Do the difficult things while they are easy and do the great things while they are small. A journey of a thousand miles must begin with a single step. – Lao Tzu

Nutritious Mayonnaise Recipe


(gluten-free, dairy-free, sugar-free, nut-free, grain-free)






I wrote my book Mila’s Meals: The Beginning & The Basics as a very paranoid first-time-mom. As such the mayonnaise recipe in the book is egg-free – not because I am vegan, but because I was too scared to feed my baby raw egg 🙂  Now that she is older, and I am wiser, I am all for homemade mayonnaise made with organic eggs. In fact –  I think of it as a health supplement! (Store-bought mayonnaise on the other hand is a health hazard!)


Homemade mayonnaise is a nutrient-dense food full of healthy fats from the olive oil and ghee / coconut oil and protein, cholesterol, choline, selenium, vitamins D and B’s from the eggs. Just what a growing little body and an aging big body need 😉

Mila's Meals Nutritious Mayonnaise

Key: gluten-free, dairy-free, sugar-free, nut-free, grain-free

Makes: 300ml


(t. = teaspoon; T. = tablespoon, C. = cup)


  • 2 organic egg yolks
  • 2 T. lemon juice, freshly squeezed
  • ¾ C. organic olive oil*
  • ¼ C. ghee, melted (or coconut oil if you are allergic to dairy)
  • 1 t. organic mustard
  • 1 pinch of Himalayan salt
  • 1 t. raw honey (optional)



  1. Melt the ghee (or coconut oil) by placing it in a bowl, and placing that bowl in another half filled with boiling water. You want the ghee to melt without it getting too hot as otherwise it will cook the eggs!
  2. Place the egg yolks and lemon juice in a mixing bowl and whisk to combine.
  3. In a separate bowl, whisk together the olive oil and the melted ghee.
  4. Fit your electric beater with the whisk attachment, place it in the bowl with the eggs and turn it on. (Alternatively, you can use your blender.)
  5. Slowly – and I mean S L O W L Y – drizzle in the oils while whisking. Once an emulsion starts to form you can pour in the remaining oil more quickly.
  6. Once all the oil is incorporated the mixture should have a creamy texture. Whisk in the mustard, salt and honey (if using).
  7. Continue beating for another 10 minutes to thicken the mayonnaise.
  8. Transfer the mayonnaise to a glass jar, seal and place in the fridge.
  9. The mayonnaise will taste better the next day after the flavours have had time to mellow.
  10. Store in the fridge for up to 7 days.

*If you find the flavour of olive oil too strong, you can use avocado oil, macadamia oil or hemp seed oil – or a combination of them.

Mila's Meals Nutritious Mayonnaise

Do you want to keep your mayonnaise for longer?


You can by adding whey (which also contributes additional healing properties)!


Add 1 tablespoon whey when you add the mustard, salt and honey. Leave the mayonnaise in the sealed glass jar at room temperature for 7 hours then transfer to the fridge. This mayonnaise will keep for several months.


Fermented mayonnaise has been popularised by the book Nourishing Traditions by Sally Fallon. Not only does the whey prolong the shelf-life of the mayonnaise, it also regenerates intestinal flora, eliminates fluid retention, stimulates the kidneys to release toxins and stimulates digestion.

Please see my Dilly Carrots Recipe for instructions on how to make whey.

Mila's Meals Dilly Carrots

You can find my egg-free (vegan) mayonnaise recipe on page 280 of my book, Mila’s Meals: The Beginning & The Basics.

Mila's Meals Egg-free Mayonnaise

Make some mayonnaise to serve with your Christmas gammon and/ turkey, or better yet, for the cold ham sandwiches/wraps on the 26th!

Be sure to come back to our advent calendar tomorrow to open another surprise 🙂

mila's meals advent calendar 22 december
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