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In Praise of Real Mayonnaise

Real mayonnaise

Real Mayonnaise

I grew up scooping white mayo from a jar and thought for the first few formative years of my life and this white substance was real mayonnaise, but oh, how wrong!
To think that I ate so many sandwiches not knowing the truth…

If you think that “real” mayonnaise comes form a jar by way of the supermarket, then you’ve been missing out on one of the most luscious taste sensations around.
Real is real, and in the case of real mayonnaise, the only way to really experience it is when it is made from scratch, with eggs from pastured hens.
Unreal mayonnaise, and I’m referring to the insipid white stuff  from the grocery store,  labels itself as “real” but is often made with genetically modified soy or canola oil, along with additives such as calcium disodium EDTA, otherwise known as ethylenediaminetetraacetic acid (any ingredient that requires you to catch your breath three times before you can say it should not be ingested).

good eggs come from happy hens

good eggs come from happy hens

Store-bought mayo also contains eggs from factory farms, where hens are kept in crowded, unsanitary conditions causing them undue suffering.  Because of extreme over crowding and stress, battery hens are prone to bacterial infections, and are shot up with antibiotics and hormones. The eggs that they lay contain residues which will negatively affect your own hormonal balance when eaten.  What’s more, conventional eggs cannot compare with the taste and nutritional value of 100% free range (pastured) eggs.

Ready to Mayonnaise?

In Praise of Real Mayonnaise

Place your real mayo in a class jar and store in fridge. Consume within 7 days.


  • 2 egg yolks, free-range
  • 1 Tablespoon lemon juice
  • 1.5 teaspoon Dijon mustard
  • 1-1/4 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon white pepper
  • Yields approximately 1-1/2 cups


  1. Place the yolks, lemon juice, and Dijon mustard in a blender. With the motor running on low, slowing pour in the olive oil in a slow stream until it thickens like, well... mayonnaise. Add in seasoning, pulse a few times to mix, and adjust with more salt and pepper as needed.
  2. Other spices/herbs you can add in are cayenne pepper, curry blend, dill, parsley, or thyme.
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Why is Store-Bought Mayo White?

There are multiple reasons why store bought mayonnaise is white:

  • factory-farmed eggs have lackluster, pale yolks
  • whole eggs are used instead of just the yolk
  • water is added to increase volume
  • instead of extra virgin olive oil, many brands use cheap, genetically-modified soy, or canola oil
  • it’s made with high volume blenders that cause the mayo mixture to come in contact with a lot of air (oxidation)
    stabilizers such as lecithin and the impossible-to-pronounce ethylenediaminetetraacetic acid are added for shelf life

For Love of Food and Friends,


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