What Oils Are Best for Making Mayo?

by Sarah Condiments, RecipesComments: 111

homemade mayonnaiseLife without mayonnaise?   Perish the thought!

Mayonnaise is an essential condiment in the kitchen and making mayo yourself is so simple and easy that once you give it a go, you won’t be settling for anything from the store – including the healthfood store – ever again!

The smooth, creamy texture and sheer elegance that quality mayo imparts to sandwiches, salads, and sauces is certainly unrivaled at least in American cuisine.

Never does the thought cross my mind to “go light on the mayo”.  If I am feeling like a huge dollop or two, I feel free to indulge myself given that the mayo I insist on using is of superior freshness and quality and made with health boosting oils and liquid whey for additional digestive enzymes and even probiotics.

Given that the fats used in the mayo are the most critical ingredient, which oils are the best ones to select?

I tell folks that when making mayo for the first time, use sunflower oil as this will give the closest consistency and taste to store mayo.  However, sunflower oil is a high omega 6 oil and while this is fine if one follows a whole foods, traditionally based diet where the omega 3 to omega 6 fatty acid ratio is roughly between 1:1 and 1:4 – if one is still in the process of transitioning off processed foods, a lower omega 6 oil is probably a better choice given that processed foods are loaded with rancid omega 6 oils which encourage development of inflammation.

Including even a few processed foods in the diet can skew that omega 3 to omega 6 balance toward inflammation in a hurry!

If watching your omega 6 intake, sesame oil is a good choice for mayo as it is higher in oleic acid (monounsaturated, omega 9 fat) and lower in omega 6 fats (polyunsaturated) than sunflower oil.  Oleic acid is the healthy fat found in great quantity in olive oil.

Which is Better – Coconut Oil, Ghee or Olive Oil?

If oleic acid is so fantastic, then why not just use olive oil for mayo then?

Extra virgin olive oil can be a good choice for mayo but many folks find the flavor too strong when used by itself.  Using half olive oil and half sesame oil is an option for a milder tasting mayo which still is high in oleic acid.

In addition, some folks find that olive oil really packs the weight on as oleic acid is a longer chain fatty acid and is more likely to contribute to the buildup of body fat than the shorter chain fatty acids found in coconut oil or ghee.

My current favorite oil mix for mayo is to blend 1/2 sunflower or sesame oil (whichever I have on hand) and 1/2 expeller pressed coconut oil.    Since coconut oil goes very firm below 76F, using half coconut oil produces a mayo that is very thick and scoopable.

I wouldn’t advise using virgin coconut oil, though, unless you enjoy a coconut flavor to your mayo.

The final suggestion I would make for healthy mayo making oils is ghee.  I’ve made mayo with ghee before and it turns out absolutely fabulous.   The one drawback is that the mayo turns out so rich that you can’t use a lot of it without feeling very full.

Since I like to use a lot of mayo, using all ghee doesn’t really work for me, but half ghee and half sesame oil would be a good option to lighten up the richness factor a bit.

Which oils and in what combination do you use for making your mayo?   Are you switching around all the time like I tend to do or have you found a combination that you stick with consistently?

Where to Source Quality Oils for Your Mayo

Be sure to check my Resources page for a list of vendors I trust that supply quality oils for all your mayo making endeavors!


Sarah, TheHealthyHomeEconomist.com

Picture Credit

Comments (111)

  • littlekitchengirl

    I use grape seed oil, whole seed mustard salt, egg yolk and basil vinegar that I made from the stems of my basil harvest last year. It was amazing and great as a sauce on cold blanched veggies. I do use a wand mixer with a whipping blade and a tall cup. I find it mixes best if you start by whipping the egg and vinegar till frothy first then add the oil a little at a time.

    July 7th, 2016 5:06 pm Reply
  • Natascha

    I always use extra virgin cold pressed olive oil from Spain and I enjoy my mayonnaise exactly because of that liquid gold! The blend of it with lemon juice is just perfect (mustard is a great bonus, too) and I’m suprised/shocked no one here likes it. I pity you because of that, actually! ;D

    Dearest Sarah,

    W.A.P.F. tought me bitterness and acidity is unconditionally appreciated by the hardest working organ – liver! Egg yolks have all those essential vitamins, minerals, fatty acids and proteins and are the healthiest food along with organ meats!

    I am so happy that my-way-mayonnaise is really healthy and tasty at the same time! You W.A.P.F. are the reason I know that and enjoy it, that is why I want to tell you: THANK YOU!

    I do have a question, thou. I thought that fats makes us fat when consumed with certain amount of carbs because of the insulin. Then, why would oleic acid make me fat if, lets say, I don’t eat more than 5g of carbs that day?

    I would be greatly thankfull if you answer me.

    Best regards!

    May 23rd, 2015 1:54 pm Reply
  • Katherine

    Will I get a milk Hellmans-ey flavor using this type of raw unprocessed sunflower oil

    My daughter is addicted to Hellmans, and she’s only 6 years old so she’s picky. I need to start off with a homemade mayo that’s as close to Hellmans in flavor as I can, but I also don’t want to introduce an unhealthy version of a new oil.

    I’d really appreciate some help with this question before I make the switch! Thank you very much!

    April 6th, 2015 8:54 am Reply
    • katherine

      excuse the typo. Should have said just Hellmans-ey flavor, not “milk Hellmans-ey” :-)

      April 6th, 2015 9:11 am Reply
      • Joy

        Late reply… but sunflower oil is very mild tasting. I usually add a little bit of ACV (1 or 2 tsp) which helps it to taste more like store bought. The type of oil is key, the more mild flavor the closer to store bought flavor. Just salt it to your preference, that is probably what she will notice secondly, but also important when trying to mimic what she is used to.

        June 8th, 2015 9:54 pm Reply
  • Farrelly

    walnut oil.

    January 21st, 2015 11:37 am Reply
  • Karen S.

    Hi, Zeitgeist,

    Sorry to hear the mac mayo didn’t work for you! I make it all the time from NOW organic macadamia oil and add a couple of cloves of mashed garlic and some lemon juice, which neutralizes the nut taste and it always turns out perfect.

    Good luck.

    May 5th, 2013 3:46 pm Reply
  • Zeitgeist

    Hey y’all,

    So far I’ve tried making mayo with (1) macadamia nut oil and (2) sesame oil and ghee, which Sarah suggested but must not have tested.

    The macadamia mayo did not taste good at all. I had to neutralize it with some leftover grapeseed veganaise I had to make it edible.

    The sesame and ghee mayo tasted absolutely disgusting. I used unrefined sesame oil, of course. It’s mild tasting, but sesame oil is higher is polyunsaturated fat and made it difficult to solidify the mixture. I had to keep cooling and whisking, as if I were making ice cream.

    Maybe the 3rd try will be the charm. As far as I’m concerned, ghee is not useful for mayo, it’s too overpowering. I might try walnut or avocado oil. I think olive oil would only be good for aioli.


    May 5th, 2013 1:44 pm Reply
  • Joan

    If your mayonnaise curdles, you can bring it back by beating in a little bit of ice water or some ice chips. I found this tip in an old Craig Claiborne cookbook, and it’s absolutely magical the way it changes a horrible curdled would-be-mayonnaise mess into thick, creamy, perfect mayonnaise – when I did it I could hardly believe my eyes.

    He said to put the ice or ice water in a clean, cold bowl and beat the curdled mixture in gradually, but I’m almost sure I just dumped some ice chips into the food processor and whirled away.

    January 24th, 2013 8:21 pm Reply
  • Natalie

    My favorite combination for mayo is a naturally refined avocado oil – mild flavor and smooth texture – mixed naturally refined coconut oil!! Yum!!!

    October 17th, 2012 10:33 am Reply
  • Karen

    I know this is an old thread, but if it helps anyone, I use NOW organic macadamia oil (best price of any brand I’ve found, and great taste) for homemade mayo. I’ve made this with the stand mixer, whisking by hand and the food processor, and the processor is my favorite and fastest way to do it.

    If you’re using the FP, use large, whole eggs instead of just the yolks. Add plenty of fresh, mashed garlic, a large squeeze of fresh lemon juice and fine sea salt to taste, and blend. Then add the mac oil in a thin, steady stream (I use about 3/4 cup oil per large farm egg). Pulse until emulsified. It might need a bit more or less oil, depending on the size of your eggs. Correct the seasonings if necessary. This keeps for about 3 days refrigerated.

    If your mayo separates or doesn’t come together, remove it from the processor and place a fresh whole egg in there. Then gradually add the separated mess to the egg — this method works very well. I hate wasting such expensive ingredients.

    I don’t like mayo with straight EVOO, either — just too metallic-tasting and harsh. I love these peppery oils on their own, though. Mac oil has an excellent fatty acid profile and makes delectable mayo with no off or bitter taste. I use mac oil in homemade Caesar dressing (Zuni Cafe recipe) and it’s sublime. Throw the eggs, garlic, lemon juice, vinegar, salt, pepper, grated cheese, and anchovies in the processor and blend together. Then add the mac oil in a steady stream until it’s the consistency you like. Slight departure from the method in the book’s recipe, but it’s perfect every time.

    Thanks for the tip about ghee! Can’t wait to try it next time with the Ancient Organics ghee jar sitting here.

    August 8th, 2012 5:11 pm Reply
    • Penny O

      Thanks for the updated recipe. I’ll add it to the recipe I found on pinterest.com

      October 11th, 2012 4:01 pm Reply
  • blanche

    I just made your mayo and WOW! it’s so lovely! I added 2 tsp. onion powder & 1 tsp garlic flakes (made by a friend from her garlic & onion farm, JC Growers) as well as 1/4 tsp. turmeric powder. I used this new homemade mayo as the main ingredient in a dressing to add to a delicious homemade cole slaw. I’ve been looking for a mayo that’s made without soy and haven’t found it. Tomorrow I have an indoor potluck picnic and one of the gals is allergic to soy. This is what prompted me to make your mayo — so glad I did! It’s fairly easy. It’s also difficult to find prepared mustard made without soy. I found only one mustard without soy listed as an ingredient, but the disclaimer on the container says it’s: Made on shared equipment with wheat, milk, eggs, soy and fish.

    I’m looking forward to making your other dressings, ketchup, & mustard!

    July 9th, 2012 8:25 pm Reply
  • Erica


    i just noticed this after reading your comment:

    “I just wanted to share a little tip for mayonnaise that separates. I doesn’t always work but if you put your separated mayonnaise into a food processor and whilst it is whizzing around, add a slug of hot water it usually fixes the problem.

    I don’t know why this works but it does.”



    I’ve not tried this myself, but there ya go!

    May 23rd, 2012 5:04 am Reply
  • kaymer

    I made mayo today and it did not emulsify. is there anything i can do to save it? i hate to waste the ingredients. I doubled the recipe. I used a combo of oils: sunflower, evoo, butter oil. The butter oil (ghee) I had made from store bought butter. I added 2 tbsp of the whey from the top of some cultured raw buttermilk. The only difference from the times it did turn out fine was the whey and the butter oil and the double recipe. I tried pouring it into a jar to see how it would do if cooled, but it separated.

    April 7th, 2012 5:15 pm Reply
  • Joaquin

    Hi Sarah,

    How long will it keep if you DON’T use whey?

    I am currently using sunflower oil just like in the video but will son switch to half coconut oil as recommended in the previous posts…



    February 24th, 2012 12:09 am Reply
  • susan

    I am ready to cry..I am trying a lot of the things you post and they simply do not turn out. I have made the mayo 6 times and it only turned out once:( I just went through 32 oz. sunflower oil, 6 eggs, 1 lemon, dejon mustard and celtic salt. Am I that lame. I am wasting so much money doing this. Help.

    February 20th, 2012 8:07 pm Reply
    • Erica

      susan – i have a black mayo-thumb myself. do you mean it did not thicken up? the things i have learned are: bring every ingredient to room temperature before starting, and add the oil VERY SLOWLY – drop by drop at first, then in a VERY SLOW THIN stream. finally got mine to work!

      hope that helps!

      May 23rd, 2012 5:01 am Reply
    • Nelly

      Make sure ALL of your ingredients are room temperature.

      May 29th, 2012 3:26 am Reply
  • Nicole

    I hope I don’t get booed for asking this question :) What about olive oil that is not extra virgin? You know, the expeller pressed, organic, good quality, but more refined o.o.? Definitely less of a strong taste. Maybe mixed with half coconut? I just read last night in “Eat Fat, Lose Fat” about the idea of olive oil packing on weight or not allowing you to lose weight, and then I just read it here again. It is rocking my candida/weight loss diet world and I’m in a bit of a state today!

    August 14th, 2011 2:22 pm Reply
  • Jeanmarie

    I’ve been wanting to try the Chaffin Family Orchards EVOO, as recommended by Cheeseslave as well. Glad to hear it worked for you, Alison.

    August 12th, 2011 11:19 pm Reply
    • Bebe

      I’ve been using the Chaffin Family late harvest olive oil for over a year now and while I really like it for most applications I still do not like it for making mayo… too strong.
      I’m going to try using macadamia nut oil for my next batch. So far the best mayo I’ve made has been a blend of light olive oil and sesame oil but I know the light olive oil is not a very good choice. Coconut oil is good if not too much is used. I do find that lacto-fermenting with whey makes a positive difference.
      Such a struggle… all I want is Best Foods!

      September 21st, 2011 11:57 pm Reply
  • beth

    I just wanted to add that I slathered my kids’ sandwiches with my homemade mayo the other day (made with EVOO) and they said “Mommy, this is the best bread I’ve ever tasted!” Well, the bread was the same, so it must have been the mayo that I put on the bread that made it taste so good. I lactofermented the mayo with whey so I was a little nervous that they wouldn’t like the flavor (my kids are really picky). I will always make my own mayo from now on because I can really really good about giving it to my kids.

    August 11th, 2011 2:42 pm Reply
  • Mikki

    Good Sarah! And you did say last month that you would write about the oils when I asked you about which oils are best before my demo to my WAPF chapter, which went very well. I liked Sally and Mary’s oil combo of part olive, coconut and sesame. The slight coco-nutty taste was actually very nice. Personally, I still like a combo of 3/4 sunflower to 1/4 olive oil. I will try the ghee one soon. Mayo was one of the hugest leaps of faith for me when beginning lacto-fermenting. It just goes so against what we’ve all been told about leaving mayo out. Some in our chapter are still pretty unsure about lacto-fermented foods that have been bubbling away on the counter for days, so I hope your site and vidoes and all of the good info out there puts them at ease and they try these wonderful nourishing foods!

    August 10th, 2011 5:09 pm Reply
  • Paula A.

    Another vote for Chaffin Family´s late harvest Olive Oil! It´s very mild and the mayo turns out delicious.

    Sarah, I´m curious about the expeller expressed coconut oil… How come it doesn´t have the coconut taste? How is it produced in comparision to the Extra Virgin?



    August 10th, 2011 4:20 pm Reply
  • Heather@Food Ponderings

    I made mine with olive, sesame, and coconut oil. It’s so complex and delicious!

    August 10th, 2011 3:39 pm Reply
  • sandy

    I’ve experimented a lot with mayo. lately I’ve been using 1/2 walnut oil 1/2 extra virgin olive oil. very good, but I’m going to try adding some coconut oil next time. the walnut oil is also very good for salad dressings. Is this a healthy choice? you don’t mention walnut very often. I know your not supposed to heat it. I’m hoping it’s a good oil used in moderation for mayo and dressings.

    August 10th, 2011 3:32 pm Reply
  • Magda Velecky

    I have used roughly 1/3 virgin coconut oil, 1/3 EVOO and 1/3 sesame oil and it’s not bad – hardly any flavor. I haven’t tried ghee yet… that sounds tasty!! Also bacon fat is awesome if you can get enough to make mayo!

    August 10th, 2011 11:48 am Reply
    • Beth

      You could try adding 1/4 tsp mustard powder and a little honey plus salt and pepper for additional flavor.

      October 18th, 2012 12:24 pm Reply
  • Cindy (Clee)

    Hi, again…I have a question I forgot to ask earlier…I saw that your mayo is creamy white. Mine is a deep yellow-gold. I went to your video-blog to see how close our recipes are, (mine is a variation of Kelly the Kitchen Kop’s). As far as I can tell, other than the sunflower oil, which I plan to use for my next batch, ours are alike EXCEPT I use egg yolks only. My eggs are from my chickens so they’re very fresh and a robust golden/orange. Is that the reason my mayo is so differently colored? I love it, taste-wise and color-wise, but my family is a little put off by the color.

    August 10th, 2011 10:40 am Reply
    • Sarah, The Healthy Home Economist

      My mayo is not very white is reality. It may look that way on the video but it is actually more a beige color.

      August 10th, 2011 3:26 pm Reply
  • Andy

    I just made some mayo a few days ago, used half EVOO and half virgin coconut oil. Tastes great.

    August 10th, 2011 10:38 am Reply
  • Elizabeth Walling

    I actually use MCT oil to make mayo. It’s flavorless and pure medium-chain saturated fatty acids. Not exactly unrefined, but no worries about excessive PUFAs.

    August 10th, 2011 9:20 am Reply
    • Cindy (Clee)

      MCT Oil?
      Forgive my ignorance…but what is it?

      August 10th, 2011 11:47 am Reply
      • Sarah, The Healthy Home Economist

        Medium Chain Triglycerides I think. MCTs are those fats in coconut oil and butter that are used for energy and don’t put on body fat like the longer chain ones (oleic acid) in olive oil and other monounsaturated oils.

        August 10th, 2011 3:28 pm Reply
        • Elizabeth Walling

          Yep, that’s right: medium-chain triglyceride oil. It’s mostly caprylic acid (good stuff–kills candida like crazy!). You can purchase it at most health stores, or online for a better deal.

          August 10th, 2011 5:39 pm Reply
  • Sandra

    Tonight Aug. 10 on the radio program Coast to Coast on AM stations Constitutional lawyer specializing in food and drug law, Jonathan Emord will talk about FDS’s raids on Raw Milk Producers and how FDA guidelines will futher erode freedom. WFLA 970, I think carries this show, Coast to Coast is a world wide radio program.

    August 10th, 2011 9:13 am Reply
  • Barbara Grant

    I use high oleic sunflower oil which 12 g monosaturated, 1 g saturated, and 1 g polyunsaturated, along with refined coconut oil. Good!

    August 10th, 2011 7:56 am Reply
  • Ann

    Sarah, thanks for the oil ideas. I’ve tried making it just using olive oil and have not liked it at all. I’ve also learned that using a stick blender will blend this up nicely. I had trouble with blending before, too.

    Not to change the subject, but I found it kinda funny. I saw a Country Crock ad here on your site! I’m surprised Kim and Karen allowed such a thing!! (I know they float around and it’s not you, but I found it amusing)

    August 10th, 2011 7:35 am Reply
  • Ludy Feyen via Facebook

    Belgian “friet” require mayo, no getting around that. But my experiments weren’t great, because – indeed – I used olive oil and the taste just wasn’t right. I had already reconciled myself to never eat mayo again, when a few weeks ago in the supermarket I stumbled upon organic cold-pressed sunflower oil. My first batch had a very tiny bitter aftertaste, but still, it was a tremendous improvement. I used mainly sunflower and a bit of cold-pressed olive oil. It will take a bit more experimenting still, but I like the idea of trying to add some sesame and / or coconut oil. Many thanks for your excellent suggestions!

    August 10th, 2011 5:23 am Reply
  • Deb Kincaid via Facebook

    Thanks so much Sarah and Kristen; and I’m intrigued by the bacon fat mayo! I think that would be great on a BLT or hamburger. And, Susan and Melissa: I think I will try the macadamia nut oil, too.

    August 9th, 2011 9:50 pm Reply
  • Theresa

    Sarah, I’ve been making my mayo with avocado oil and coconut oil and it has been great! Do you know of any problems with using the avocado oil? I know I read on the WAPF website that is is probably ok.

    August 9th, 2011 9:38 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Avocado oil is fine. Be aware that it is high in monounsaturated fats (long chain) like olive oil so might be best to limit it if you tend to put on weight easily.

      August 9th, 2011 10:43 pm Reply
  • Melissa Allison via Facebook

    I like macadamia nut oil, myself. The olive oil versions never tasted right.

    August 9th, 2011 8:05 pm Reply
  • Tracy Evans via Facebook

    Could you use coconut palm shortening?

    August 9th, 2011 7:58 pm Reply
  • Lauren

    I’ve always wondered about using coconut oil; now I’ll have to give it a go! I’ve tried olive oil and, even with insanely high quality, mellow stuff, it’s too peppery for mayo (except for sald dressings). My daily cooking oil is half clarified butter and half expeller-pressed coconut oil, so that plus sesame would be my first thought. I’ll blog the results ASAP.

    August 9th, 2011 6:55 pm Reply
  • Naomi Snider

    I have a question about using whey in mayonnaise. Every time I add whey after the mayo is done, it makes my otherwise thick mayo runny again. Has anyone tried adding whey at the beginning as a substitute for some of the other acidics, like lemon juice or vinegar? If so, how did that work? I would love to hear about others’ experience using whey.

    August 9th, 2011 6:53 pm Reply
    • Barbara Grant

      Using a little coconut oil or ghee should help thicken it up when it is chilled.

      August 10th, 2011 8:00 am Reply
    • Jeanmarie

      I previously mixed the whey in last, but this time I did it at the start, before adding the oil. Mine is still chilling but hasn’t thickened much yet. According to the directions in Eat Fat, Lose Fat, making lacto-fermented mayo means it will not only last longer, it will thicken up. That has been my experience, too, even when I mixed in the whey last, but I also used coconut oil previously. I still think it will thicken in a few days.

      August 12th, 2011 11:16 pm Reply
  • thehealthyhomeeconomist via Facebook

    Expeller is not as healthy as virgin but is better for cooking as it has no coconut-y flavor which does tend to bother some folks.

    August 9th, 2011 6:51 pm Reply
  • thehealthyhomeeconomist via Facebook

    There’s a link in the third sentence that links to a video on how to make the mayo.

    August 9th, 2011 6:51 pm Reply
  • Jennifer Zint via Facebook

    What IS the best recipe then??I do not see it posted -any links ?

    August 9th, 2011 6:42 pm Reply
  • Savannah Hattan via Facebook

    concerning expeller pressed coconut-is it not as healthy as virgin? is that why you suggest it for something like mayo but not in general?

    August 9th, 2011 6:29 pm Reply
    • Lauren

      more processed = less good stuff, but also less flavour. For fried eggs or mayo, less is more!

      August 9th, 2011 7:04 pm Reply
  • Frances

    If you use a Greek or Mediterranean olive oil your mayo will taste much more neutral. Italian olive oil is a little peppery and strong for use in mayo.

    August 9th, 2011 6:27 pm Reply
  • Lindalee McCandlis

    Would organic grapeseed oil be a good choice?

    August 9th, 2011 6:26 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Grapeseed is high in omega 6 fats like sunflower so not an ideal choice. It is also sometimes industrially processed using solvents like hexane and traces would be left in the oil.

      August 9th, 2011 6:44 pm Reply
  • Cassandra

    This is really funny because I just made this recipe last weekend for a potluck (which was a massive hit), and made my first batch of mayo for it: http://thenourishingcook.com/2010/12/hot-spinach-artichoke-dip I made it with coconut oil and because the consistency wasn’t coming together, splashed in some sunflower oil I happened to have and it was perfect! What I would really love to try is the suggestion a commenter made on the mayo recipe on The Nourishing Cook for using bacon drippings as the oil. I imagine it would be like the ghee and very rich, but bacon mayo sounds heavenly.

    August 9th, 2011 6:13 pm Reply
    • Jeanmarie

      I’m definitely going to try bacon mayo soon!

      August 12th, 2011 10:59 pm Reply
    • Penny O

      I think I’m going to try that too! I save my bacon grease and cook with it sometimes (guilty secret!)

      October 11th, 2012 4:00 pm Reply
  • Cindy (Clee)

    What great info! …My family found the EVOO alone to be too strong, and I BLESS you for telling the news about its association w/weight-gain. I haven’t tried our coconut oil because of the coconut taste-never considered using non-virgin, so maybe we’ll give that a try. We have been making it w/a mix of EVOO and Organic Peanut Oil with good, thick results, but again, I was unaware of the weight-gain possibilities from peanut oil…another good reason to give the non-virgin coconut oil a shot. Thanks!

    August 9th, 2011 6:13 pm Reply
  • Susan Emory-Kennedy via Facebook

    How about macadamia nut oil, I just bought some.

    August 9th, 2011 5:59 pm Reply
    • Jeanmarie

      I have used macadamia nut oil, which is the lowest in PUFAs except for coconut oil, in combination with EVOO. I’ve also used sesame, coconut oil and EVOO. Last time I made way too much, we didn’t use it and it started to taste off so we fed it to the dogs! I always go the lacto-fermented route, too, but I think I didn’t let it culture enough last time. This morning I used mostly avocado oil, with some EVOO and a tiny bit of macadamia nut oil. The directions for mayo in Sally Fallon’s “Eat Fat, Lose Fat” say to let it culture on the counter for 7 hours for refrigerating (this is if you’ve included some whey). It turned out great!

      August 12th, 2011 10:57 pm Reply
      • Christine

        I have tried hemp oil, olive oil, and macadamia nut oil and the macadamia was by far my fav! Hemp was good but it sounds like hemp is not that great for you? The only down side to the macadamia nut is that anything I make it with I can’t give leftovers to the dogs, macadamia nuts are toxic to dogs.

        July 28th, 2012 2:55 pm Reply
  • Deb Kincaid via Facebook

    And, regarding the grapeseed oil…Wow! I didn’t know that. Is that true of all grapeseed oils? Is there such a thing as an organic grapeseed oil? Or, do they pull the same stunt there as is done in baby formula: using hexane or benzene to extract their omega oils to create toxic lipids that arethen put in every baby formula on the market–and still get away with calling it organic (!!!)?

    August 9th, 2011 5:53 pm Reply
  • Kristen Rickloff-Williams via Facebook

    Deb- that is what I used was the” palm oil” shortening from Tropical traditions

    August 9th, 2011 5:53 pm Reply
    • Barbara Grant

      That is a good idea!

      August 10th, 2011 8:01 am Reply
  • Cricket Scott via Facebook

    true…if you have a diet high in omega 3, one would be okay to use it, right?

    August 9th, 2011 5:50 pm Reply
  • Deb Kincaid via Facebook

    BTW, the image in the Tropical Traditions link is NOT the image of the product in question. I don’t know why that one comes up.

    August 9th, 2011 5:50 pm Reply
  • Deb Kincaid via Facebook

    Sarah, I was hoping to avoid having to buy expeller coconut oil and make do with the coconut products I already have on hand, thus, the question about the coconut palm shortening. Sorry, I think I said “palm oil” the first time; I meant organic palm shortening. I’m wondering if it’s healthy; it appears to be, and I’m hoping I can use it for mayo as it has no coconut flavor. I love it for frying eggs and oiling baking dishes. Do you have any experience with this product? Here is the Tropical Traditions link to the shortening. http://www.tropicaltraditions.com/organic_palm_shortening.htm Thanks!

    August 9th, 2011 5:49 pm Reply
  • thehealthyhomeeconomist via Facebook

    Grapeseed is still very high in omega 6 fats even if you find a brand that doesn’t use solvents. So it would be like sunflower oil .. just passable but not ideal.

    August 9th, 2011 5:49 pm Reply
  • Cricket Scott via Facebook

    ah, some brands use hexane, etc, some do not – the spectrum brand does not and uses no other solvents!

    August 9th, 2011 5:45 pm Reply
  • Kristen Rickloff-Williams via Facebook

    Deb- I have used palm oil before for mayo and it makes a great creamy neutral one! I have also done lots of combinations of olive oil and coconut oil together and that works great! Your palate will eventually learn to love the taste of olive oil in mayo you just need to find an olive oil you like! I have also made it with bacon fat that is a great mayo as well! Keep experimenting

    August 9th, 2011 5:41 pm Reply
    • Penny O

      I made home made mayo this week using a light olive oil and coconut oil 50:50 ratio. I also used apple cider vinegar (with the mother in it) and whey. Next time I’ll try sesame or safflower. I think I’m also going to add some roasted garlic to boost the flavor. I absolutely love it!!

      October 11th, 2012 3:58 pm Reply
  • Wendy Nader Poch via Facebook

    Coconut oil!

    August 9th, 2011 5:40 pm Reply
  • Cricket Scott via Facebook

    really? that is not what my chiropractors said…i will have to ask them about that….

    August 9th, 2011 5:38 pm Reply
  • Julia

    Hi Sarah,
    I have been experimenting with homemade mayo a lot lately, in addition to looking into what other people put in theirs. I read a suggestion from someone to use peanut oil, but I’m not sure if this is a good healthy oil to use (I would most likely cut it with EVOO or try some ghee!). The mayo they made looked fantastically thick and creamy. Mine is usually a bit thin… :-(

    We follow a very strict diet when it comes to our oils (coconut oil, lard, EVOO, butter from grassfed cows, and absolutely never touch the other so called “healthy oils” (soy bean, canola, etc..) and I want to stay as faithful as possible to the healthiest of oils, but I must admit..I really do not like a straight EVOO mayo..

    Anyway, your take on peanut oil would be greatly appreciated! I find your blog so helpful and you really know your stuff!

    August 9th, 2011 5:38 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Hi Julia, peanut oil is ok – it is high in monounsaturated fats like olive oil but I would suggest sesame instead. Peanuts can be moldy unless grown in a very dry climate and the oil might be questionable quality wise. Try half sesame and half expeller coconut oil. I think you might really like it.

      August 9th, 2011 5:47 pm Reply
  • Jen

    Good idea with the coconut oil. I don’t know why I never thought of that! I might even try it with the flavor coconut oil for a twist. Too bad I just made some today. I will have to wait a week to make!

    August 9th, 2011 5:35 pm Reply
  • thehealthyhomeeconomist via Facebook

    Grapeseed oil is industrially processed with hexane and other carcinogenic solvents, and traces will remain in the oil. It is also very high in omega 6 fats so best to avoid.

    August 9th, 2011 5:32 pm Reply
  • cindy L.

    I also was buying safflower oil then read it wasn’t the best choice. So I’ve been using sunflower oil from whole foods, think it’s expeller pressed. Is that ok? I also don’t want such a heavy tasting mayo. I’ve been buying Louanna coconut oil from Walmart. Is this ok to use. With a really limited budget for our family of 8, I have to really pick and choose. otherwise, the price at the healthfood store for coconut oil is double!

    August 9th, 2011 5:32 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Yes, sunflower is fine. You might want to try half expeller coconut oil and half sesame. The fatty acid profile of this mix is better than plain sunflower and the taste is still very mild.

      August 9th, 2011 5:34 pm Reply
  • Cricket Scott via Facebook

    chelsey, grapeseed is great and has hardly any flavour!

    August 9th, 2011 5:31 pm Reply
  • thehealthyhomeeconomist via Facebook

    Hi Deb, expeller coconut oil works well for mayo but blend it with half sesame oil as it can get too hard in the fridge otherwiswe.

    August 9th, 2011 5:31 pm Reply
  • Chelsey Mark via Facebook

    thanks for this article, I might give your suggested oils a try, We’ve been experimenting with different recipes but all using olive oil and my family can’t stand it. If I don’t find a recipe that will work mayo may be the fall of the GAPS diet for my husband 😉

    August 9th, 2011 5:29 pm Reply
  • AshleyRoz

    So I’m a little confused. Ghee has to be a little warm to stay liquid but the mayo never seems to come together unless it’s perfectly room temperature. How do you do it?

    August 9th, 2011 5:27 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Just gently warm it in a glass jar on the stovetop and liquify before making your mayo.

      August 9th, 2011 5:28 pm Reply
  • Erin C

    I have a question. I make homemade mayo and at first I tried and tried to find expeller pressed sunflower oil at my health food stores. I finally was able to special order it at my local Healthy Life Market. I found that expeller pressed safflower oil was much easier to find. Is safflower oil ok for mayo?

    Also, does sesame oil have a flavor? I have only used toasted sesame oil in the past and, of course, it is extremely flavorful.


    August 9th, 2011 5:24 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Plain sesame oil is much much milder than the toasted sesame oil. Safflower is not a great choice as it is not a traditional oil and is very high in omega 6 fats. You can get a high oleic safflower oil (omega 9 fats), but if you’re going to go that route, sesame oil would be better as sesame is definitely an oil that was used by traditional cultures.

      August 9th, 2011 5:26 pm Reply
      • Erin C


        August 9th, 2011 10:15 pm Reply
  • Deb Kincaid via Facebook

    Oops…that sentence is supposed to start, “It has the consistency…”

    August 9th, 2011 5:21 pm Reply
  • beth

    it is so funny that you posted this because I have been experimenting with making mayo this week. I make a lot of chicken salad for lunch and salmon salad so I like making my own mayo to mix in. I used olive oil for the last couple of batches that I made but I am going to go back to using an oil blend that my chiropractor wants me to take. It’s the 3.6.9 oil blend from Omega Nutrition called “Essential Balance.” It has flax oil, pumpkin seed oil, sesame oil, olive oil, and avocado oil. I may experiment with half of this oil with half coconut oil or maybe ghee.

    August 9th, 2011 5:20 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Ghee is awesome. It adds a richness that is something I have never experienced before with mayo. Half ghee is probably best though as it can get too rich using just ghee alone,.

      August 9th, 2011 5:25 pm Reply
  • Deb Kincaid via Facebook

    Sarah, I have a question. I’ve made my own mayo several times and discovered a few things: one, olive oil mayo is gross tasting–I threw it out–and if I can even find organic safflower oil, it’s wa-aay pricey, and I can’t find an organic sunflower oil. Does Whole Foods carry it, I wonder? ANYWAY…my question is this: I’ve become enamoured of coconut oil and coconut palm oil, which are both very good for us. I’m wondering, since the coconut palm oil doesn’t smell or taste like coconut, would that work for the mayo? I has the consistency, however, of softened butter–not as stiff as virgin coconut oil. Still should work, right? What are your thoughts? I’m thinking of making a batch with the coconut palm oil, a product of Tropical Traditions.

    August 9th, 2011 5:20 pm Reply
    • Evelyn

      The only thing to consider is if you are going to make more than you need at a time and refrigerate it a more saturated fat oil like coconut oil will be a much stiffer mayo when you first pull it out of the fridge. Otherwise if it is a pretty neutral tasting oil it would work fine. This can be remedied by letting it sit out 5-10 minutes before using it if you think to (which isn’t really bad as long as you have added whey for lacto-fermentation. Of course to blend it up to make the mayo it would need to be in a liquid form but not too hot.

      August 9th, 2011 7:58 pm Reply
    • D.

      Spectrum Foods carry quite a few different kinds of oils, some are organic some are not, some are refined, some are not – so be sure to check and double check if you decide to order.


      If you decide you want to order something, sometimes their products are available at amazon or vitacost, too. I’m sure there are other places online, as well. If you want to order directly from Spectrum, go to the very top right-hand corner and click on the ordering section.

      They have grapeseed oil.

      August 10th, 2011 1:57 pm Reply
  • Becky D

    I have switched around ALOT and have finally found a blend that we love – I use Expeller pressed coconut oil and walnut oil. Love those two together!

    August 9th, 2011 5:19 pm Reply
    • Sarah, TheHealthyHomeEconomist

      I do love walnut oil!! One of my faves for sure.

      August 9th, 2011 5:27 pm Reply
  • Jennifer Eldred Sinclair via Facebook

    Tell me MORE, Cricket! Grapeseed oil?

    August 9th, 2011 5:19 pm Reply
  • Angela

    I made my first batch today using half coconut oil and half safflower oil. Unfortunately, I double checked the WAPF website and it seems safflower is NOT a good choice compared to a tropical oil like palm kernel. Any thoughts? The omega 3 vs 6 dilemma is confusing to me.

    August 9th, 2011 5:19 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Safflower oil is not the best choice but you used half coconut oil so that is way better than anything at the store. Just use up what you’ve made and next time try half coconut oil and half sesame oil.

      August 9th, 2011 5:23 pm Reply
      • Angela

        Will do! Thank you!

        August 9th, 2011 6:03 pm Reply
  • Jennifer Eldred Sinclair via Facebook

    LOVE homemade mayo. Store bought doesn’t even taste right anymore (and I used to love it).

    It’s a great sacrifice to put the time and energy into recipes, videos, writing, posting and comments. But it makes a real difference. Thank you!

    August 9th, 2011 5:18 pm Reply
  • Cricket Scott via Facebook

    i was surprised they did not mention grapeseed – light flavour, doesn’t go rancid in your system…

    August 9th, 2011 5:09 pm Reply
  • Mendy Cleveland via Facebook

    It is great timing, I was just thinking about this today!

    August 9th, 2011 5:09 pm Reply
  • AnasthasiaBleu (@Anasthasiableu)


    August 9th, 2011 5:09 pm Reply
  • Angela Blazek Salinas via Facebook

    What great timing! I was just making my very first batch today and had some questions. Thanks for posting!

    August 9th, 2011 5:08 pm Reply
  • Sherri DuPriest Hooks via Facebook

    We make our with EVOO. Love it. Made a basil mayo the other day…. Mmmmm

    August 9th, 2011 5:08 pm Reply
  • HealthyHomeEconomist (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon)

    What Oils Are Best for Making Mayo? – The Healthy Home Economist http://t.co/SSdaZtB

    August 9th, 2011 5:08 pm Reply
    • Mikki

      Hi Sarah. I just reread this, it’s posted on WAPF this morning as you may already know. Question? What do you know about Trader Joe’s sunflower oil? It’s certainly a bargain, but comes from the Ukraine. Trust it or not?

      December 10th, 2014 9:59 am Reply
      • Sarah TheHealthyHomeEconomist

        I haven’t tried it Mikki … we only have one Trader Joe’s in our area and it is far away from me so I don’t shop there.

        December 12th, 2014 9:37 am Reply

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