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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.
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.
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.
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
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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.
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Crack and place raw, washed egg and egg yolk in a food processor. Add dijon mustard, lemon juice, salt, and whey.
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Add dijon mustard, lemon juice, salt, and whey. Close the lid and pulse a few times to mix.
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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.
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When all the oil has been emulsified, taste and add more lemon juice and sea salt if desired. Pulse once or twice to mix.
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Use the mayo plain or add organic onion powder to taste to make a healthy ranch dressing!
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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.
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.
Is 1 cup of avocado oil 1 dl(100 ml)?
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
Please don’t do this. You can’t ferment raw eggs and oil. That is a food born illness risk.
Hi Sarah,
The video recommends sunflower oil, but the recipe calls for avocado oil. Which works best?
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 🙂
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? 🙂
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
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!
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.
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.
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.