Most store bought mayonnaises use canola oil and/or soybean oil. NOT good for reducing inflammation. And do not get tricked into buying low-fat mayonnaise. It’s low fat because they water it down and then they re-thicken it (you’ll see it when you read the ingredient list 😉). If you eat this often, it is best to make it yourself. BUT BEWARE! If you see recipes online, it will call for light olive oil. Never consume light olive oil. It is about 10% olive oil and 90% crap oils. Use this recipe below and use these oils. This stuff is so easy and delicious. It makes about a cup and stays good in the fridge for about two weeks. _______________________________ Add everything to a tall glass and whip with an immersion blender - 1 egg - 8 oz oil (see below) - 1 tsp Dijon mustard - 2 tsp lemon juice - Salt Oil options - 5 oz extra virgin olive oil + 3 oz mct oil - 5 oz extra virgin olive oil + 3 oz liquid flavorless coconut oil - 4 oz extra virgin olive oil + 4 oz avocado oil These are the combinations I have found that gives the best flavor. Have you made your own mayo before? How did it go?

Pre-packages seasonings are full of preservatives, fillers, MSG, and sugar. It’s so easy to make your own so why not try!? Here are two I use often. Chili Powder - 1/4 c cumin - 1/4 c garlic powder - 1/4 c oregano - 1/4 c paprika Taco Seasoning (2T per Lb) - 1/4 c + 1 T + 1/2 t cumin - 2 T + 1 1/2 t paprika - 2 T oregano - 2 T garlic powder - 1 1/2 t cayenne pepper - 1 1/2 t onion powder

I threw this together for supper tonight: - Lettuce - Salmon Patty (tasty one from Costco) - Cherry tomatoes - Garlic Aioli Adjustments - Did it before with cook asparagus - delicious! - Swap chicken or salmon fillet instead of salmon patty - Garlic aioli would be delicious on a Caesar salad - Aioli took about 5 min and stays good for a few weeks Garlic Aioli Recipe - 3/4 c mayo - see the Q&A from 3/6 for my mayo recipe - 3 cloves garlic, minced - 2 1/2 T lemon juice - Salt + pepper