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Homemade mayonaise (seed oil free)

By Kaya Kozanecka

You’ve cleaned up your meals. You’ve swapped the snacks. But your sauces? Still clinging to their inflammatory roots.

Even the “clean” mayos are often built on industrial oils like rapeseed, sunflower, or soybean often rely on rapeseed, sunflower, or soybean oil as their base.

These cheap shelf-stable oils oxidise easily, disrupting hormones, irritating your gut lining, and burdening your liver with every spoonful. But homemade mayo? It’s one of the easiest and most satisfying swaps you can make.

This version uses boiled eggs and blends beautifully with cold-pressed extra virgin olive oil. It’s thick, creamy, and totally seed oil free, just healthy fats, real flavour, and simple ingredients your body actually recognises.

Mayo doesn’t have to be a processed food, it can be a source of healing fat, bioavailable nutrients, and genuine satisfaction.

Ingredients

5 hard boiled eggs
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar or lemon juice
1 tsp dijon mustard
1 tbsp Organised
Salt to taste

Method

Simply add all the ingredients to a small blender (you can also use an immersion blender) and blend until really smooth and creamy.
Taste for seasoning and if needed add more. If you like your mayonnaise tangier feel free to add another tablespoon of vinegar/lemon juice.

Published on: July 24, 2025

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Whipped tallow moisturiser

From ancient Egypt to medieval Europe, beef tallow was a trusted skincare ally. Egyptian queens indulged in tallow-infused balms, enhanced with aromatic herbs to soften their skin, whilst Roman soldiers and Greek athletes embraced its resilience, layering tallow creams to shield their bodies from harsh climates and aid in recovery. Even in the cool forests of Northern Europe tallow was revered and blended with botanicals to create balms that both healed and enchanted, whilst among Native American tribes it was treated as a sanctity embodying the all encompassing natural sufficiency provided by the buffalo. Part of what makes tallow so remarkable is its biological harmony with our skin. Its lipid profile closely mirrors our own sebum, allowing it to deeply moisturise, restore, and protect without clogging pores or disrupting the skin’s natural rhythm. Unlike synthetic creams filled with stabilisers and emulsifiers, tallow carries a full spectrum of bioavailable nutrients, including fat-soluble vitamins and conjugated linoleic acid (CLA), known for its anti-inflammatory and skin-repairing properties. We infused our balm with calendula and chamomile, two botanicals long celebrated for their ability to stimulate tissue regeneration, reduce inflammation, and support healing in conditions like eczema, dermatitis, and irritated skin. Ingredients 1 cup grass-fed beef tallow (ideally from suet, rendered at home or bought pure) 2 tbsp cold-pressed extra virgin olive oil (for a softer texture) 1 tsp unrefined beeswax (optional, for a firmer balm) 5–10 drops chamomile or calendula essential oil (optional, for calming irritation) Method Place the tallow and beeswax in a small glass jar or bowl. Set the jar in a saucepan with a couple inches of water (makeshift double boiler). Heat on low until fully melted. Remove from heat. Stir in the olive oil until smooth. Let it cool slightly, so it’s warm but not hot, then add essential oils if you like. Stir well (or whip for a more spreadable texture). Pour into a clean glass jar. Allow to cool at room temperature until solid. Keep covered in a cool place or the fridge if your home is warm. It will stay fresh for several months

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Summer Steak Salad

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Now that we’ve nailed our homemade seed oil free mayonnaise, we’ve been making all of the classics we used to avoid. First up… Caesar salad, reimagined the Organised way. A nutrient-dense upgrade featuring crispy chicken, salty bacon, and a creamy Caesar dressing made with Organised, our blend of grass-fed organs, colostrum, and collagen. That means iron, B12, CoQ10, vitamin A, and gut-loving peptides… all in your lunch. Serves 2 Ingredients: 1 large head of romaine lettuce, chopped 2 organic chicken breast or 2 boneless thighs 4 rashes of organic bacon A generous sprinkle of parmesan cheese For the dressing: 4 heaped tbsp of our seed oil free mayo The juice of 1/2 lemon 1 tbsp extra virgin olive oil 2 tbsp parmesan cheese 1 tbsp Organised 1 tsp Worcestershire sauce 1 small garlic, crushed 1 tsp dijon mustard Salt and pepper to taste Method If you are using chicken breasts lightly bash them to an even thickness. Sear the chicken in a hot pan for 3-4 minutes on each side until golden. Transfer to the oven and cook at 180 degrees Celsius for 8-10 minutes until the chicken is cooked through. Remove from the oven and cut into chunks. To the same frying pan add the bacon rashes and cook until crispy. Remove from the pan and cut into large pieces. While the meat is cooking make the dressing. Simply add all the ingredients into a bowl and mix until well combined. To assemble the salad add the chopped romaine to a bowl followed by the chicken and bacon.Generously drizzle with the dressing and serve with plenty of grated parmesan on top

Comments

4 comments

How long does this mayo keep for in the fridge?

Can I ask how long this would keep in the fridge – I’m guessing if less than a week then it’s best to reduce ingredients and make less to save it going off ? Thanks

Sooo happy I follow you guy, your Organised blend is amazing
Now I’m making you home made mayonnaise, banging!!

More than just a supplement

All-in-one, 100% grass-fed beef protein powder, enriched with collagen, colostrum and beef organs. Designed to replace multiple supplements using whole-food nutrition.

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Homemade mayonaise (seed oil free)

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More than just a supplement