Have you ever tried making your own homemade mayonnaise? It’s easy, and easy to control the salt, if that’s something you need to watch with your health.

I do buy store bought mayo. I mean - convenience! But sometimes I like to make my own.

You can use avocado oil, instead of the usual canola oil.

Avocados. YUM. They belong in every season.

The first time I ever tried to make mayonnaise was first recipe was, from Martha Stewart Living Magazine. Now I experiment with add-ins and flavours. 

A homemade mayonnaise can be a flavourful addition to a hearty salad bowl, filled with sweet potato, beets and sprouts, on top of quinoa, as a dressing, or sauce for chicken, fish, or your veggie burger.

Sandwich or wrap sauce? Yes!

Dip with fries? OK, force me. NOT.

At the time of this writing, I have not tried to replace the egg with yogurt, but, I bet this will work well, but NOT if you’re dairy free!

Coconut yogurt, kefir, these would be great options.

This recipe is easy to make, using that avocado oil. You could even toss an avocado right in there with the ingredients.

Avocados themselves are are high in many B vitamins, (except B12), and contain folic acid, pantothenic acid, and niacin in their little hearty package. We need our B Vitamins, as stressed body systems gobble up B’s.

Our endocrine systems need fat too, along with those B’s.

Avocado oil has high a heat tolerance, and using the cold pressed version, like olive oil, has health benefits and is less processed than canola oil.

A dressing like this will hold up well with a heartier salads, like potato salad, or a grains and greens salad here!

Adding fresh herbs, like Basil or Oregano, or both, give life and nutrients to your "secret sauce!"

Try your own creations and share your "sauces" with me here, or on my Facebook Page, or Instagram so we can all cook up something new!

Happy Blending!