Constantly Varied Kitchen: Massie Mayo

By Marston Sawyers, Nick Massie and Julian Marquez

In HD Videos, Nutrition

January 15, 2014

Video Article

Chef Nick Massie shows you how easy it is to whip up your own homemade mayonnaise for an accent to your dishes.

“It’s super quick, healthy. It adds moisture, flavor and fat to your diet,” says Massie, who runs

The ingredients list is short: eggs, mustard, lemon, olive oil, salt and pepper—all thrown into a food processor.

“You don’t have to do it in the food processor, but it’s the best way—most efficient,” Massie explains.

Once most of the ingredients are mixed together, he drizzles in light olive oil as the processor whirs and later a teaspoon of salt for more flavor.

“Make sure it looks creamy, emulsified. If it looks like a bunch of yellow yolk suspended in oil, then stop,” Massie advises.

The mayo will thicken in the fridge as it cools.

To download the recipe for Massie mayo, click here.

Video by Marston Sawyers, Nick Massie and Julian Marquez.

3min 6sec

HD file size: 57 MB
SD mov file size: 21 MB

Please note: For smoother viewing of HD videos, please download the entire file to your hard drive before watching it (right-click and choose Save Link As...).

Additional audio: CrossFit Radio Episode 218 by Justin Judkins, published April 4, 2012.

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