Mason Jar Mayonnaise will Make You Smart

Mason Jar Mayonnaise will Make You Smart

Dietary fat is still falsely maligned almost everywhere you look.

And, by extension, so is mayonnaise.

If it’s done right, though, mayonnaise is a perfectly good way to build cell membranes and enhance cognitive function.

That’s right.

Eat mayonnaise.  Get smart.

Finally someone has seen the light.

Before we get to my 10-minute Mason Jar Mayo recipe, let’s back up a step.

Because not just any mayonnaise will contribute to your daily requirement for good fats.

As usual, it goes back to the data entry analogy…garbage in, garbage out.

I’ve done an informal survey of the mayonnaise you’re likely to find in the grocery stores, and guess what?  Garbage in for the most part.

Good Fat v. Bad Fat

What’s the difference in fat and what makes some good and some bad?

The wisdom of the day says that eating fat will make you fat.  We’ve pretty much bought into that with reckless abandon and gone all-in on low fat living.

But the science around low-fat diets was flawed and the data linking saturated fat to heart disease was manipulated.  Once that snowball started rolling downhill, there was no stopping it.  We wound up with a food pyramid that is the opposite of what it should be (with a jar of mayo at the top in one graphic I saw).

In fact, our bodies need fat to function well.

  • Fat makes us full, so less likely to overeat.
  • If sourced correctly, saturated fat is a good source of omega 3s, which are necessary for heart, brain, skin and immune function.
  • Our brains are 60% fat, so fats are the building blocks for our brains.
  • Fats are a great source of sustained energy.

Not all fats are created equal.

“The skyrocketing rates of obesity, heart disease, and cancer from eating a diet high in both processed carbs and chemically-altered fats have unfairly implicated all fats as dangerous.”  ~Mark Sisson, The Primal Blueprint

The flawed science I mentioned above didn’t take into account the differences between sources of dietary fats.

Of course, at the time we were in the middle of the processed food explosion, and no one even thought to question the wisdom of industrially modifying corn and soy and rapeseed plants—pressing and ironing and drying and extruding plant material, adding pounds of sugar, then putting it in a pretty box that lasted forever on your grocer’s shelves.

So, yeah, there were some problems with the research.

Now that I’ve gotten that out of the way, let’s keep it simple. 

Polyunsaturated Fats = bad, no bueno, run away.

Polyunsaturated fats have been promoted as healthy over the last few decades.  The problem with them is:

  1. They oxidize quickly (contributing to inflammation and other “trash” floating around in your system, thereby overtaxing your immune system).
  2. They contain too much Omega 6 fats, leading to imbalance in our system.
  3. Their industrial production makes them more suitable as food for your diesel VW that for your body.

How do you know it’s a polyunsaturated fat?

Rule of thumb…if you can buy a gallon of it in the grocery for $15, it’s probably going to wreak havoc on your system.

So, corn oil, canola oil, safflower oil, soy oil.  These are not healthy.

Even olive oil is suspect, unless it’s labeled first cold pressed, extra virgin and it comes from a local-ish source.  (We don’t have olive trees in North Carolina, but California is closer that Italy, so…local-ish.)

Which brings us to mayo.

I did an informal study at the grocery store recently because even though it takes 10 minutes to whip up my Mason Jar Mayo, it would be nice to have an emergency supply around for when I just don’t feel like making it (or, more accurately, cleaning up afterward).

I noticed that even in the natural foods store or section, the options, well, there aren’t any options.  Not in my local stores, anyway.

And I live in a progressive foodtopia where you can’t throw a yoga teacher without hitting an organic food truck.  Or a craft brewery.

What I found were a slew of mayonnaises made with those industrial oils we’ve been told are “healthy”—canola, safflower and soy oils are the most prevalent.  (Canola, BTW, is made from rapeseed, which is suspected of being toxic to humans.  Probably why we don’t see giant servings of sautéed rapeseed plants served in restaurants anywhere ever.)

Some mayos make a show of being good for you by adding olive oil.   But it’s an afterthought, and likely not first cold pressed extra virgin yada yada olive oil.  And cancelled out by all the canola and soy oils that top the ingredient list.

I also saw lots of added sugar.  Or brown rice syrup.

So, it was up to me to make my own if I wanted mayonnaise.

And I wanted mayonnaise, because I wanted to make my own ranch dressing.  Which we’ll get to momentarily.

So, if you’re craving cole slaw or potato salad or deviled eggs, here’s a great place to start.

With my home-made (in ten minutes) Mason Jar Mayonnaise.  Yay!

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mason jar mayo


Use your mayo to make your own variation on Ranch Dressing, which your husband will want to eat with a spoon.

Ranch Dressing


Final Thoughts on Homemade Mayonnaise…

  • Don’t make mayo in your Vitamix.  Just don’t.
  • Once you’ve gone homemade, you’ll find it impossible to go back.
  • If you do need an emergency supply, the only one I’ve found is made by Primal Kitchen.  It’s totally cool.
  • Seriously, try the duck eggs if you can find them.
  • I mentioned “correctly sourced” saturated fat.  That means the animal was raised on grass.  Exclusively.  No grains ever crossed that cow’s lips, organic or otherwise.
  • Here’s where I get Bulletproof Brain Octane OilAvocado oil and edible Rosemary essential oil.


Now, go forth and make mayonnaise.  And leave a comment letting me know what you plan to do with it once it’s whipped up.

I’m thinking deviled eggs today.





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