Banting mayonnaise

Recipe: Banting mayonnaise

3 minutes to read
Rentia Greyvenstein

Rentia Greyvenstein

Registered Dietician (NZ), Qualified Chef

Difficulty: Easy

Ready In: 30 Minutes

Serves: 4


  • 1 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 pinch sea salt
  • 2 egg yolks
  • 1/2 cup olive oil 
  • 1/2 cup avocado oil
  • 2 Tbsp fresh lemon juice


  1. Mix egg, vinegar, salt, pepper and mustard with a stick blender, mixer, or Nutribullet.
  2. Pour the oil slowly. If you are using a Nutribullet, add oil in increments. Make sure the mixture is emulsified after every addition. 
  3. Add lemon juice. Mix some more until combined.
  4. Adjust the seasoning with lemon and salt. 
  5. Store in a glass container with a lid. It will stay fresh in the fridge for about one week. 

Optional: Add clove of garlic to the mayo if you enjoy Aioli and blend in the mixture before serving.

Serving Suggestion:

  • Potato salad with capers and lemon
  • Broccoli, apple, and cranberry salad
  • Chicken Caeser salad
  • Coleslaw

Why do I need to know this recipe?

Most mayonnaise producers use vegetable oils as a base such as rapeseed, canola, corn oil, sunflower, and safflower oil. These oils are highly inflammatory and should be avoided. 

Additionally, vegetable oils oxidise easily because they get damaged by exposure to light, heat, and air, causing further inflammation in our bodies.

For more healthy and delicious recipes visit our Recipes page.

Rentia is a qualified dietitian and chef who has worked in the food industry for the last decade, collaborating with companies such as Nandos and McCain, helping them with food product and recipe development. ​

She has had, and overcome, her struggles with food allergies and sensitivities and learned to navigate a pain disorder. She is well aware of the impact that food has on our physical and emotional well-being and believes that the food we consume is one of the best tools for healing available.

Rentia sees herself as a champion for healthy eating but is also a foodie at heart. Her passion is to enable people to eat foods that heal and nourish without making them feel deprived, and her special focus lies in child and maternal nutrition

Rentia is hosting cooking classes at different venues around Auckland and is also seeing clients at her practice, and through a tailored and client-based approach is assisting them to get back on the path of health and recovery. You can find Rentia at The Healing Plate.

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