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.
One more question…the mayo tastes great, but mine had a bit of a “bite” to it. Is that normal or is it the particular mustard I used maybe? Thanks!
Do you emulsify until it’s the thickness you want or does it thicken after being set out or put in the fridge? I’m using a hand blender so maybe that’s different than your food processor? Thanks!
how is this mayonnaise lacto-fermented if it is immediately refrigerated…?
I’m afraid to try it…but I might! This makes about a cup? (I’m afraid because I don’t like mayo, LOL…but I want good ranch dressing, so….) How does the taste of the whey-added version (if left to sit out for a few hours) compare to the non-whey version? I’d love if it were probiotic as I plan to eat it as a dip with raw veggies and that would make an excellent snack. But unsure because I do not do much with whey, I am much more into doing kombucha or pickles or other non-whey ferments!
What brands of sunflower oil or extra virgin olive oil do you recommend? This looks very easy and I’d love to make my own mayo.
Or soy, thanks
Anyone have a good mayo type recipe not using dairy, not using eggs (my hubby is extremely allergic to both!).
As for eggs I have to agree with KC, I have a small mushroom scrubbing brush and wash my eggs thoroughly with this if I choose to eat one when I have craving. I would never imagine paying $10 for organic free range eggs direct from the farmer and then washing them with soap (even if mine is an organic oil base only). Why not wash in vinegar then? This cleans and is not toxic.???
vonney, have you tried glyconutrients for your husband? It could be that his cells are just not getting what they need. Diet is indeed critically important, but none of us can get the 8 essential sugars that each cell requires to be healthy from our own efforts be it planting, buying, etc. If you are interested I can link you to more information. Certainly, this website alone is a goldmine, which is why I subscribed to it. But there is still more we need to do for our health and you would be surprised to learn how well glyconutrients work. Me, I’m going to try out the mayo recipe and use some of the tips in the remarks. I NEED to eat healthier. Take care.
Oh, the safflower mayo I had tasted sickly, and I think it was Hain as well. It was super expensive but I couldn’t even force it down–I threw it out after it sat in the fridge unused for awhile. It stank and spread its strong flavor around and I couldn’t mask it. I wouldn’t buy the stuff if I were you, Claudine. ๐
THANK YOU A TRILLION TIMES OVER!!!! I have a very picky 4yr old who wants mayo on EVERYTHING! So glad i can give him a healthy option over the soybean oils junk! ๐
And did I say THANK YOU!!!!!!!!!!!
Can’t wait to try this — your video is well done and makes mayo-making look easy! Thanks!