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?).
Iโm 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 BRAVOโs 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 thatโs all theyโve 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 wonโt 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 wonโt 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.ย
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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.ย ย
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Add dijon mustard, lemon juice, salt, and whey. Close the lid and pulse a few times to mix.ย
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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. ย
This brand uses the exact same ingredients as the recipe above, and it taste delicious! ย The only drawback is that it uses pasteurized eggs and not raw eggs like the homemade version.ย 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.
Sarah,
The mayo is delish!!!
Just had it in chicken salad! Yummy!
Thanks so Much..
Making this today and cant wait to try it.
Thanks for all your videos Sarah!!!
What are your thoughts on Hain Safflower Mayonnaise? I am anxious to try this recipe. I was just wondering what you think of the mayo I am currently using. I bought it at a local farm where they promote the traditional WAPF way of eating.
a delicious option would be to add a clove or two of finely minced fresh raw garlic as you process the eggs, before streaming in the oil. We eat this over loaves of sourdough bread or boiled potatoes. Also great on sandwiches. From a Spanish family, I grew up eating aioli.
Please be aware that any soap you use on the outside of the eggs will be found in trace amounts in the finished product. Egg shells are porous. This may not be a concern for people that aren’t allergic to corn (corn derivatives are in almost every soap and detergent on the market), but why go to the trouble to make real, wholesome food for it be to spoiled by chemicals in soap? I suggest washing the eggs with a scrubbie sponge instead or (if it’s absolutely necessary to use soap for peace of mind) use a pure olive oil or coconut oil soap with no other ingredients. I also would like to caution about washing eggs too far in advance. Eggs have a natural oily coating that protects them from adulteration. Once this protective coating is washed away, they are much more vulnerable to contamination, so refrain from “pre-washing” eggs for their eventual use.
Finally got around to making this recipe- LOVE it! This recipe was why I bought the mini processor to begin with (and it’s now my fav kitchen gadget)! Posted it on FB and immediately had someone question Salmonella- I promised I would let them know when or if I get sick. My money is that she will be sick far before I will ๐ Thanks for the great recipe and wonderful newsy info.
Keep it comin!
Hi Shauna, no risk of salmonella if you get good eggs and wash them in warm soapy water before cracking.
Hi Valerie, just stick a cold pack in his lunchbox and it will be fine. I’ve not had a problem and have used this mayo for years in hot, humid FL.
My husband takes his lunch to work and has no refrigeration. Would this mayo be safe to use on his sandwiches? We raise our own chickens and use our own eggs, so I’m not worried about salmonella. I’ve just always heard that foods with raw eggs should be refrigerated.
Sarah, you are the bomb! I finally got around to making this in my new processor with a drizzle hole tonight. I am afraid it is a failure. I am so disappointed. Now, I did use 1/2 expeller pressed coconut oil and 1/2 EVOO and it never did emulsify. Hopefully, after sitting out for a day or 2 it will thicken, but I doubt it. Next time I will use less oils. Any comments/suggestions? Thanks!
Hi Lila, I have no idea how many calories per serving. I have never tracked calories as this number is meaningless .. not all calories are created equal. A calorie being a calorie is another myth of the dieting world that disappears when one transitions to the world of Real Food.