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Fast and easy recipe for homemade mayonnaise made with a mild-tasting, healthy fat using just four additional whole food ingredients!
The shocking UC Davis research that found most avocado oil and products made with avocado oil on the market are rancid or mixed with cheap seed oils has resulted in so many questions! (1, 2, 3)
The most frequent concern from readers is what to do about mayo?!
Unfortunately, the two brands of “avocado oil” mayo that don’t have lots of additives (Chosen Foods and Primal Kitchen) were both found by UC Davis to not contain pure avocado oil (another brand that did test authentic had other ingredient issues, so is not an alternative I would use or recommend).
To me, the best option at this time is to go back to making my own again.
Fortunately, making your own healthy mayo is not hard, so it shouldn’t be a huge burden to incorporate that into the cooking schedule!
My method for making mayo has evolved over the years. I used to make mayo with a food processor (drizzling the oil in as it emulsifies). I actually won a video recipe competition with this method in 2010!
I now use an easier “one minute” mayo recipe that is quicker with zero cleanup.
I’ve also transitioned to using raw apple cider vinegar and yellow mustard for a tangier result compared with dijon mustard and lemon juice. In addition, I’ve reduced the amount of oil in the recipe to three-quarters of a cup instead of a full cup. This makes a thicker mayo which I prefer.
I hope you try this recipe below for yourself!
Best Oil for Homemade Mayo
There are a number of options for making mayo with healthy fats, with the linked article an overview of the alternatives.
My personal preference is unrefined avocado oil, provided it is legit and 100% pure (this is the only authentic brand verified by testing as of this writing) .
Note that unrefined avocado oil doesn’t work for everyone. Some people do not test well for it, which has caused some practitioners to say it isn’t a good choice. However, my hunch is that fake or otherwise blended avocado oil brands might have been used during the muscle testing. The fact is that legit 100% unrefined avocado oil has a very similar fatty acid profile to extra virgin olive oil, which is considered extremely healthy.
In cases of intolerance, I suggest using “Mary’s Blend”, which is 1/3 extra virgin olive oil, 1/3 unrefined sesame oil, and 1/3 coconut oil (I use expeller pressed coconut oil, which has no taste).
This oil blend is named after Dr. Mary Enig, lipid scientist and co-author of Nourishing Traditions Cookbook.
One Minute Mayo
Easy recipe for mayonnaise that is ready in one minute using just five whole food ingredients.
Ingredients
- 1 egg preferably pastured
- 3/4 cup unrefined avocado oil or Mary's Blend
- 1 Tbsp raw apple cider vinegar
- 1 tsp yellow mustard
- 1/2 tsp finely ground sea salt
Instructions
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Wash egg in warm soapy water and pat dry with clean towel.
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Crack egg in wide mouth, pint sized glass jar. Add mustard, sea salt, and raw apple cider vinegar.
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Pour in unrefined avocado oil and wait 10 seconds for it to settle.
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Insert immersion blender into the jar until it rests on the bottom. Turn on high and hold the blender still for 10 seconds. A thick white emulsion will quickly form…. your homemade mayo!
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If any oil remains unemulsified, tip jar slightly and blend for another 5-10 seconds to incorporate with the rest of the mayonnaise.
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Serve immediately. It is so tangy and delicious! Refrigerate any unused portion for up to 4 days in the same jar with the lid tightly affixed.
(1) Study Finds 82 Percent of Avocado Oil Rancid or Mixed With Other Oils
(2) Study Finds 89% of Avocado Oil-labeled Processed Foods Tested Contain Other Oils
(3) Response to UC Davis Avocado Oil Testing
Do you use the whole egg or just the egg yolk? I don’t know how I feel about eating raw egg white, even if it is pastured or direct from a farm…
I use the whole egg. The egg white is a very small amount of the total mayo, so it’s fine in my opinion. https://www.thehealthyhomeeconomist.com/are-raw-egg-whites-healthy/
Why don’t you use extra virgin olive oil? Does it affect taste more than avocado oil will?
Mayo made with 100% EVOO is very strong tasting and does not taste very good in my opinion. You can use Mary’s Blend mentioned in the post that is 1/3 EVOO, 1/3 coconut oil, and 1/3 sesame oil.
Ppl is lazy
They make no condiments and barely any sauces
It’s very sad
That’s how the food industry stays in biz as they poison the fool outta us
Yes, sauces are the some of the worst ultraprocessed foods from the store. Making your own sauces and condiments is very important. People who otherwise eat very healthy often get caught up in this trap (using commercially made condiments and sauces). I just made a batch of sugar-free ketchup yesterday.
Hi Sarah,
Couldn’t eating the eggs raw be a problem?
Good quality eggs that are organic and/or pastured are fine to consume raw. Just be sure to wash the egg in warm soapy water before cracking.
Cheap commercial eggs from the store should not be consumed raw.
I can’t eat raw egg whites. Could I just use two egg yolks and use 1 cup oil?
Yes, that substitution should work fine.
Is there a way to make mayo without eggs? My daughter has an egg allergy. Thanks in advance!
Here’s my egg-free mayo recipe. https://www.thehealthyhomeeconomist.com/video-mayonnaise-recipe-egg-and-dairy-free/
Thank you so much, Sarah! I still have chosen foods mayonnaise, and avocado oil in my pantry. will throw it out! I am so pissed they went to the dark side! Thank you very much for helping to protect us! Can’t wait to try your mayonnaise recipe!
When a small company is bought out by a Big Food corporation, I have yet to see it benefit the consumer in the long run!
Thank you so much for this very simple recipe. It’s just what I needed to get started making my own. I don’t trust any of the mayo brands anymore to actually contain what it says on the label.
I don’t trust any Big Food brands either. Consumers are so onto their tricks and alias game playing with ingredients on the labels that they seem to have resorted to flat out lying instead of just deception. That’s ultimately a good sign. People are waking up and doing things differently either making their own or buying from small companies/local artisans.
Sarah, can we ferment this recipe as is, to make it last longer, or do we have to add whey?
You can ferment it with 1 Tbsp whey if you like to increase the refrigerated shelf life or add probiotics. It does alter the taste somewhat.
I use up the mayo quickly enough as it is and/or I use my fermented yellow mustard which already contains probiotics. I discuss using whey in my mayo recipe posted in 2010.
https://www.thehealthyhomeeconomist.com/real-people-making-real-food-in-real/
https://www.thehealthyhomeeconomist.com/homemade-mustard-with-probiotic-punch/
Here are the 5 different ways to make probiotic liquid whey. https://www.thehealthyhomeeconomist.com/homemade-fresh-whey-five-methods/
You’re not concerned about the warning on this avocado oil saying it could burst into an explosive flame? I’ve never seen that warning on ANY cooking oil.
I just looked at that brand of avocado oil in my pantry and there isn’t any sort of warning on it. Are you referring to the aerosol (spray) version? Any aerosolized fat in a spray can carries a standard pressurized-container warning that is *required for aerosol cooking sprays*. I don’t use or recommend any brand of aerosolized cooking fat sprays and they would not be appropriate for making homemade mayo anyway.