Reprinted from The Blood Type Diet Website (

Basic Mayonnaise 1


Mayonnaise made with olive oil.

  • 1 egg (you can use two if you like rich mayo), should be room temperature
  • 1 teaspoon mustard (I use Colman's dry)
  • 1 teaspoon sea salt
  • 1-1/4 cup light olive oil (if you like the taste of extra virgin, use that)
  • 2-3 Tablespoons lemon juice or apple cider vinegar
How to make it:
  1. Put the egg, mustard, salt, and 1/4 cup oil in your blender and blend on low.
  2. While the mixture is blending, pour 1/2 cup oil in a very thin stream, very slowly into the blender.
  3. The secret to good mayo is how slowly you add the oil so it can emulsify.
  4. Stop and scrape down the sides of the blender now and then.
  5. Once the 1/2 cup of oil has been added, stop the blender, put in the vinegar or lemon juice, start the blender once more and add the remaining 1/2 cup of oil in just the same way - a thin stream poured very slowly into the mixture.
  6. Remember to scrape down the sides occasionally.
  7. Store in the fridge in a tightly covered container or jar.
  8. This will keep about a week in warm weather, about two weeks in colder weather.