It’s September, which means kids are back to school and it’s time to make healthy homemade school lunches again. My kids don’t like their sandwiches to be dry and tasteless, so I use mayonnaise and some spicy sauce to keep the sandwiches moist and flavorful.

Since I use mayonnaise quite often, I wanted to make sure I use the best for my family. I know store bought mayonnaise is convenient and has a long shelf life, but I would rather stay away from its unnecessary ingredients like sugar, excess salt, unhealthy oils, thickeners, and preservatives. Mayonnaise is one of the first items I started to make at home when we decided to cut down on store bought processed foods.

Ingredients:

1 large egg

1 cup light olive oil, chilled

2-3 tsp vinegar or fresh lemon juice

1-2 tsp dijon mustard

1/2 tsp garlic powder

sea salt and black pepper to taste

Method:

Put the olive oil in the freezer for 10-15 minutes to chill. (This is a simple trick to help the ingredients bind together.) In a blender, add the chilled olive oil and the rest of the ingredients. Blend until all ingredients are well incorporated and have reached the desired consistency.  Transfer the contents to a glass jar with a lid and store in the refrigerator for up to 2 weeks.

Sometimes it does take some playing around to make this recipe work but it’s so worth it.  This mayo is not only healthy but tasty too since you can adjust the seasonings and add any herbs of choice to suit your taste.

Note: If at any point the mixture stays liquid, place the blender jug in the freezer for additional 10-15 minutes and then blend.