The Durk Pearson & Sandy Shaw®
Life Extension NewsTM
Volume 19 No. 6 • July 2016

The Most Appetizing Appetizer In This Issue:


Most commercial mayonnaise contains oils composed largely of long chain omega-6 polyunsaturated fats, such as soybean oil, though there are now some brands of mayonnaise available that contain monounsaturates, such as canola oil or, at a premium price, olive oil. You might prefer a mayonnaise that contains medium chain saturated fats (MCTs), but you won’t find it at your local supermarket or even at a specialty food store. We made up our own from our WonderFuel C-8 MCT OIL (comprised of about 90% C-8 MCTs (an 8 carbon fatty acid called caprylic acid)) and it turned out great. It was very easy using a hand blender, the immersion type. Here’s the recipe we used (but of course there are many recipes available and you can add anything you like to suit your taste). In upcoming issues of this newsletter, we’ll be including more recipes that we found particularly enjoyable and fun.

For one cup of mayonnaise, you’ll need:

An immersion blender


1 large egg yolk

1 tablespoon water

1 tablespoon lemon juice (from 1⁄2 a lemon)

3 teaspoons Dijon mustard

1 cup WonderFuel C-8 MCT OIL


Place egg yolk, water, lemon juice, and mustard in the bottom of a small bowl that can easily hold your immersion blender. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of bowl and switch it on. As mayonnaise thickens, slowly lift the head of the immersion blender up and down until all the oil is emulsified. Takes about a minute. Season mayonnaise to taste with salt, if desired. Store in a sealed container in the refrigerator for up to two weeks.


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