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Healthy Home Economist / Archives / Videos / REAL Homemade Mayonnaise Recipe (+ VIDEO)

REAL Homemade Mayonnaise Recipe (+ VIDEO)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Table of Contents[Hide][Show]
  • Homemade Mayonnaise Beats Top Chef
  • Healthy Homemade Mayonnaise Recipe
  • Prefer to Buy?+−
    • Egg-free Option

How to make healthy, homemade mayonnaise using just a few whole food ingredients in your blender or food processor that is tastier and healthier than anything from the store.

Homemade mayonnaise in a white bowl

The topic covered in this article is how to make REAL homemade mayonnaise. No junky ingredients like soy or canola oil in this recipe (do some people STILL think canola is a healthy oil? Have they been living under a rock or something?).

I’m certainly no pro in front of the camera and this clip could have used some serious professional editing, but perhaps the amateur nature of this video gives everyone struggling to cook traditionally in their home some hope.

Homemade Mayonnaise Beats Top Chef

REAL people are the ones making REAL food these days and it is in REAL kitchens, not factories or BRAVO’s Top Chef Show. Recent Top Chef winner Michael Voltaggio might be able to cook, but he is clueless about oil nutrition. He uses canola oil to fry gnocchi (Food & Wine, April 2010).

How horrible! Michael, give me a call buddy. You need a kitchen intervention.

Big Food can keep their snazzy commercials, flashy packaging, and catchy marketing hype because that’s all they’ve got. The foods they produce are completely worthless from a nutritional point of view.

This homemade mayonnaise is absolutely delicious, full of enzymes and nutrition. You won’t believe how you got by for so many years on the franken-mayo from the store after tasting this!

Wondering what oils are healthy for mayo? Check out the linked article for the best alternatives to consider.

mayonnaise
4.75 from 8 votes
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Healthy Homemade Mayonnaise Recipe

This recipe for real homemade mayonnaise is easy and fast to make so that you won’t ever have to buy store brands again which use unhealthy oils, additives and chemicals.

Keyword creamy, easy, healthy
Prep Time 5 minutes
Servings 1 cup
Calories 130 kcal

Ingredients

  • 1 egg
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 1.5 Tbl lemon juice
  • 1 Tbl liquid whey optional
  • 1 cup avocado oil
  • 1 pinch sea salt

Instructions

  1. Wash eggs, preferably locally produced and free range (organic store eggs ok in a pinch but do not use regular store eggs) in warm soapy water and dry well. 

  2. Crack and place raw, washed egg and egg yolk in a food processor. Add dijon mustard, lemon juice, salt, and whey.  

  3. Add dijon mustard, lemon juice, salt, and whey. Close the lid and pulse a few times to mix. 

  4. Stream the oil of choice into the food processor via the small holes in the lid all the while pulsing the food processor to emulsify the oil with the other ingredients.

  5. When all the oil has been emulsified, taste and add more lemon juice and sea salt if desired. Pulse once or twice to mix.

  6. Use the mayo plain or add organic onion powder to taste to make a healthy ranch dressing!

  7. The mayo will last about 4 days in the fridge and 2-4 weeks if raw whey is added as a probiotic preservative. The mayo becomes firmer over time in the refrigerator.

Recipe Video

Recipe Notes

Do not use powdered whey from the store. It is a denatured food and will not extend the life of the homemade mayo like probiotic rich liquid whey will.

Nutrition Facts
Healthy Homemade Mayonnaise Recipe
Amount Per Serving (1 Tbl)
Calories 130
* Percent Daily Values are based on a 2000 calorie diet.

Prefer to Buy?

If making your own mayo still seems like a daunting task even after watching this video, know that healthy mayo is finally available for purchase. I always keep a jar in the pantry in case I am out of homemade mayo, but need some right away.  

This brand uses the exact same ingredients as the recipe above, and it taste delicious!  The only drawback is that it uses pasteurized eggs and not raw eggs like the homemade version. Check it out here.

Egg-free Option

If making mayo with eggs is a problem for you due to allergies, try this recipe for egg free mayo instead. Alternatively, you could use cultured cream which is simple to make using heavy cream and a couple of tablespoons of cultured dairy such as buttermilk or kefir.

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Category: Condiment & Sauces, Fermented Sauces, Sauces and Dressings, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (71)

  1. Andreas Ranthe

    Sep 4, 2022 at 2:47 pm

    5 stars
    Is 1 cup of avocado oil 1 dl(100 ml)?

    Reply
  2. Dawn Twilley

    Jul 23, 2022 at 7:03 am

    5 stars
    Sarah isn’t it ok if I use whey in this to leave it on the counter about 6 hours for it to ferment and than it should last 4 weeks in the fridge ., thank you

    Reply
    • Sarah Pope

      Jul 23, 2022 at 7:33 am

      Please don’t do this. You can’t ferment raw eggs and oil. That is a food born illness risk.

  3. Emily

    Apr 23, 2017 at 2:21 pm

    Hi Sarah,

    The video recommends sunflower oil, but the recipe calls for avocado oil. Which works best?

    Reply
    • Sarah

      Apr 24, 2017 at 8:52 am

      Please use avocado oil. When I made this video, I had not realized yet that avocado oil has much better fatty acid profile than sunflower oil and yet is just as mild tasting. Sorry for the confusion … we are all ALWAYS learning and improving. Myself included 🙂

  4. Tavie Allan

    Feb 9, 2017 at 9:06 am

    Hi Sarah! Just found this post. In the bottom where you talk about buying mayo as a backup, the link you have goes to avocado oil instead of your recommended mayo brand. Can you tell me what that was? 🙂

    Reply
    • Sarah

      Feb 9, 2017 at 10:41 am

      Oh, sorry about that. Here’s the one we buy as a backup when I don’t make my own. It has the same ingredients as this recipe. This stuff is fantastic, but a bit pricey 🙁 http://amzn.to/2k7grO1

  5. Rachael

    Nov 6, 2015 at 12:30 pm

    I know this is an older post but even four years later I can’t believe what I hear alot different oils! I was at a mom’s group meeting recently where the guest speaker was a nutritionist and she told everyone canola is great and healthy. Someone asked if everything about coconut is true and she said that coconut oil is just a fad and is very unhealthy because it’s a saturated fat! Then someone asked about types of salt and she said they’re all the same, that the only true difference is flavor!

    Reply
    • Chris

      May 30, 2016 at 12:54 am

      During my 12 years of research and first hand experience in fueling the body I’ve never heard a blistering stream of ignorance as that that came forth from a person portraying themselves as a nutritionist. I only wish I could’ve been in attendance to hear what other jewels she laid down. Was she the opening act for Amy Schumer?

      Of course, if her title is Corporate Nutritionist at McDonald’s then we have a explanation.

  6. Diane

    May 25, 2015 at 12:40 pm

    Hi, Sarah, and others who have experience with this.

    Other bloggers stress having all the ingredients at room temp before starting the mixing. Is this not an issue? Do you take your ingredients straight from the fridge, or do you let them warm up to room temp first? Thanks.

    Reply
    • Sarah TheHealthyHomeEconomist

      May 25, 2015 at 3:47 pm

      I use everything right out of the fridge … except for the eggs which I don’t refrigerate (they are from our own hens). I have used refrigerated organic store eggs before though and it still works fine. The only time room temp might be necessary is if you are using coconut oil or olive oil which solidify in the fridge.

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