Even the most expensive brands of mayonnaise tend to contain unhealthy vegetable oils and additives, possibly including sugars.

And don’t even think about a reduced-calorie or ‘lite’ version.

Instead, make a batch of your own.


  • Olive oil - 165 ml (5,6 oz)
  • Melted coconut oil - 165 ml (5,6 oz)
  • Egg yolks at room temperature - 4
  • Apple cider vinegar - 1 tbsp
  • 1 tsp - Dijon mustard
  • Salt and pepper to taste -


  • Just whisk up room- temperature egg yolks with apple cider vinegar, Dijon mustard, salt and pepper.
  • Slowly drip in olive oil and melted coconut oil, allowing each drop to emulsify as you whisk.
  • Store in a glass container in fridge for up to a week.