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Healthy Homemade Mayonnaise

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Healthy Easy Homemade Paleo Primal Low Carb Mayo Healthy Homemade Mayonnaise

Why make your own mayonnaise? While the store bought stuff is a convenient and cheap option, it is filled with such nastiness as soybean or vegetable oil, preservatives and chemicals. Homemade mayo on the other hand is packed with protein and good fats, and tastes incredible! Homemade Mayo is simple to make and is a healthy addition to a tuna or chicken salad.

Healthy Homemade Mayonnaise
 
Healthy Easy Homemade Paleo Primal Low Carb Mayo Healthy Homemade Mayonnaise
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A simple and healthy homemade mayo with olive and coconut oils.
Author:
Recipe type: Condiment
Serves: 4+

Ingredients
  • 4 egg yolks at room temperature
  • 1 TBSP lemon juice or apple cider vinegar
  • 1 Tsp regular or Dijon mustard (or ½ tsp dried mustard)
  • salt and pepper
  • ⅔ cup olive oil
  • ⅔ cup coconut oil (warm) or other healthy oil (macadamia works well)

Instructions
  1. Put egg yolks into blender or bowl and whisk/blend until smooth
  2. Add lemon juice or vinegar, mustard and spices and blend until mixed
  3. SLOWLY add oil while blending or whisking at low speed, starting with olive oil. Start with a drop at a time until it starts to emulsify and then keep adding slowly until all oil is incorporated.
  4. Store in fridge up to 1 week.

 

Ever made mayo? If not, what are you waiting for? Tell me about it!

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Katie is a full-time housewife with a background in nutrition, journalism and communications. Her passion is helping others achieve optimal health through a “Wellness Lifestyle.” She has helped hundreds of clients lose weight, increase athletic performance, improve fertility, and overcome numerous health problems and diseases. Connect with her on Twitter, Facebook, Google+, & Pinterest.

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  • Pingback: Homemade Tuna and Apple Salad with Walnuts — Wellness Mama

  • http://www.facebook.com/tarah.locke Tarah Locke

    I LOVED this stuff in the Tuna and Apple Salad with Walnuts! It was fun watching it emulsify in my Vita-mix, I had trouble mixing the small amount of yolk at first but I just manually swished it around, then after adding the lemon, dijon, and spices in was JUST enough for the blades to touch and blend it.
    I was going to just use some store-bought mayo, but after looking at the back of it and seeing the NASTY soy oil, I changed my mind!
    Thanks for the recipe!

  • D =)

    This looks great…I love the lemon juice option…and the fact that it’s 50/50 in the oils…I’m hoping to try this over the weekend! =) TFS!
    Stumbled over your blog while reading the comments on Kitchen Stewardships’ salt blog today. I’ll have to look around when I have more time. =)

  • Aricalittle

    This may be a crazy question, but are these cooked egg yolks??

  • http://wellnessmama.com Wellness Mama

    They are raw, but from a farmer I know. I would be somewhat hesitant to use eggs that I didn’t know the source of.

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  • Joelle

    My blender only has high-speed or pulse options, no lower speeds. Do you think it would still work? Maybe I’ll have whisk by hand! Can’t wait to try it, though!

  • http://wellnessmama.com Wellness Mama

    It would probably still work, but using a whisk is also pretty easy,
    especially if you have someone to help pour the oil in.

  • Stephanie

    I just made this recipe it is perfect! I made a half recipe and whisked for 45 minutes by hand. I can’t wait to make tuna salad with it :) Thanks a bunch!

  • Brittenemily

    can this be frozen I would like to be able to keep some set aside because I don’t use it too often as much as I love it! and I don’t want to have to mix it up everytime I will be using it

  • http://wellnessmama.com Wellness Mama

    I haven’t tried freezing it, but I would think so, though you might
    have to re-blend a little when you take it out. You can also make in
    small batches if you have a mini food processor.

  • http://wellnessmama.com Wellness Mama

    You could also add a little whey (strain from plain whole milk
    yogurt) and leave on the counter for a few hours first. This will
    lacto ferment it and make it last a lot longer!

  • Lois

    If I lacto ferment my mayo do I need to lacto ferment the ranch I make with my fermented mayo? Thanku!

  • http://wellnessmama.com Wellness Mama

    I’d say you wouldn’t have to, but you certainly could if you wanted.

  • Kathy

    I made this the first time and used EVOO and I didnt much care for it (dont care a whole lot for the flavor of EVOO) but I decided to give it a try again today using Extra Light tasting Olive Oil and threw in the whites of 2 of the eggs to lighten it up a little… It taste just like Hellman’s… I love Mayo, especially Hellman’s, and I am SOOOO pleased to be able to make a healthy version of it… This is PERFECT. Thanks….
    PS… will lacto fermenting the mayo change the flavor? And do you have to do it right away?

  • Angelasites

    So attempted to make this for the first time.  I used flax oil for my second oil, but it was out of the fridge cold.  Does that make a difference? Is it warm oil no matter what?  mine is like liquid.  That seemed to happen when the flax got introduced.
    Thanks :)

  • Carrie

    Are there any safety issues with using raw eggs? I heard u can pasteurize your own eggs to make it safe? Do u know of this technique? Thank you!

  • Ester

    So I am back to comment about how my mayonnaise came out and it is delicious.  I have made some alterations, I use 1 egg and 1 egg yolk, keep lemon juice, mustard the same and add only 1/2 cup of olive oil and 1/2 cup of coconut oil and 1/4 teaspoon of raw honey.  It is utterly delicious!!!!  My son loves it!  I love it!
    Thanks for the inspiration of using coconut oil in mayonnaise.  I now have to make some more tomorrow because we are all out!
    Blessings,
    Ester

  • VetInTraining

    Even locally-raised farm fresh eggs carry a risk of salmonella.  The organisms come off the shell when it’s cracked, so if the shell has been cleaned it should be safe.  So it doesn’t really matter where the eggs come from, as long as they’re not expired & the shell is clean.  :)

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  • Laura

    mine seemed to be going great till I continued adding about the last bit of coco oil then it went to liquid…is there hope of it thickening again?

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  • Lilo

    If your mixture ever breaks, start with a fresh bowl. Add a tablespoon of waterand add in the broken mixture a little at a time, mixing with a wisk. It should start the emulsion process again. You can also add a dash of salt to help with the emulsion.

  • http://www.facebook.com/profile.php?id=546969642 Melissa Jean Shirley

    I traded a kombucha SCOBY for some goose eggs from a local farm, and made goose egg mayo this week.  Holy moly!  It was VERY rich, and required nearly twice the olive oil/coconut oil because of the sheer volume of the yolk.  I mixed in tarragon, and it was wonderful.  We’ll never buy store bought mayo again….though we may need to get some geese.

  • jj

    I am excited to try the olive oil/coconut combination but really can’t use eggs.  Is there a vegan alternative?

  • Dana

    Can you use powdered egg for the eggs or is that a no no? Still learning as I go. I am just a little nervous about the raw eggs. If it was just me or my husband I might take the risk. But my kids will be eating it too. I am still looking for a good source for my eggs and I don’t think my neighbors would enjoy having chickens next door so… the hunt continues!

  • http://wellnessmama.com Wellness Mama

    Powdered eggs usually have a lot of cholesterol. As long as the eggs are from a good source, I’ve never worried about it, but there are cooked versions online (just google it) if you’d be more comfortable with that.

  • Xtrajustincase

    Not so, Vet. Washing eggshells can reduce much of the risk, it doesn’t eliminate it entirely. Salmonella can be present in the yolk due to infection in the hen’s reproductive tissue. http://www.ncbi.nlm.nih.gov/pubmed/8155476   : (

  • http://profile.yahoo.com/LWJSDUFCZJAQ7CH6PZY3Q6AZEM Grandma

     Think I’ll go looking for the online versions as there’s no way I can get anything but store bought eggs … we do have ones that are “cage free” in the market but not sure if they would work? … uncomfortable using raw yolks also. 

  • Denise

    I’ve been eating mayonnaise made from raw eggs since I was a little kid (I’m of French descent. this is a traditional thing with my people). I’m 46 now and I’ve never suffered any ill effects. I think that the vinegar has a “cooking” effect on the eggs, the way sevicci (sp?) does with shrimp (the shrimp cooks because of the acid, lemon or lime juice, in the marinade).

  • Denise

    The Moosewood Cookbook has a very nice vegan mayonnaise recipe made from tofu. I’ve made it a few times. I’m sure it’s been published all over the internet.

  • sarah

    I was skeptical but it turned out great! I only wish it would keep longer in the fridge.

  • Rae

    Wonderful! Just made this for a chicken dish I was making – went to the store and everything had soy or canola. Can’t do either, so thought I’d try my hand and making my own (this is how I came across your recipe – and your site!) Very tasty! Because my eggs are bright orange, it didn’t look quite the same as what you have in the picture, but fabulous nonetheless! Thank you so much for sharing!

  • Robin

    I’ve made my own mayo many times, and it is delicious. The recipe I use is very similar to the one you’ve posted. But, since we don’t like the taste of coconuts or strong olive oil, I use a refined coconut oil (from Tropical Traditions or Spectrum Oil-in a pinch) and I use light olive oil. The other ingredient I use is whey. I make my own whey from raw milk using the recipe in Sally Fallon’s Nourishing Traditions cook book. Adding the whey extends the shelf life by several months. One problem that I have though is it hardens after a couple of weeks in the refrigerator. Any suggestions for this?

  • Jody Courtney

    I found, after some failed mayo making, that using a stick blender works great for mixing the ingredients. Put ingred. in the bottom of the jar and start blending. Perfect and fast.

  • http://www.facebook.com/fajah.shamsiddeen Fajah Shamsid-Deen

    I failed miserably with this recipe. I don’t know what went wrong; it just swirled in the blender and eventually started to cook! How long should it take to look like mayonnaise? REALLY DISCOURAGED! But I will try again if you can tell me where I may have gone wrong.

  • Kim Froman

    I love Fit for Life mayo made with almonds!

  • http://www.facebook.com/joseph.joe.90663 Joseph Joe

    I made it using the lemon juice and regular mustard and it really tasted funny…….I didnt like the taste at all………then I really didnt like it when my wife told me that the eggs I used (organic, non pasteurized) could cause Salmanilla poisoning……any truth to this?…….any way to make it taste like store bought mayo?

  • http://wellnessmama.com Wellness Mama

    With these oils, it will have a stronger taste… oils like cold pressed sunflower oil (organic) would taste more like store bought and definitely use organic eggs, preferably from a trusted local source…

  • http://www.facebook.com/rachel.rasmussen.79 Rachel Rasmussen

    just wash your eggs very thoroughly before you crack them. Your Salmonella lives outside the egg and can transfer to food (which then needs to be cooked to kill it) but if the eggs are clean to begin with, raw is not an issue.

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  • http://www.facebook.com/georgina.sikora Georgina Sikora

    same thing happened to me :(

  • http://www.facebook.com/georgina.sikora Georgina Sikora

    Tarah I had lots of problems in my Vitamix not sure what I did wrong? Did you do it on low? I put mine on high and it started to heat and it is just runny now! :(

  • disqus_zgDqJT7CBA

    I used frozen egg yolks in this recipe (I’m an egg-white eater who does not believe in discarding food away), along with the equal parts of coconut oil and grapeseed oil, a bit of sea salt, white pepper, dijon mustard and fresh lemon juice. The mayonnaise came out more yellow in color and more liquid (made a great salad dressing. I had used the Ninja food processor for about 90 seconds… wondering if it needed additional whipping.

  • Guest

    When you’re blending, avoid high speeds or long periods of blending. Pulsing in short bursts is probably best. The blender heats up as you use it so the heat from the blender will start to cook/curdle your eggs after you use it for a while so you don’t want to over-blend.

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  • Abbie Heller

    That happens to me every time I forget to make sure to bring my eggs to ROOM TEMP before using. You can’t create an effective emulsion with a cold egg.

  • http://www.facebook.com/jacqueline.bahun Jackie-Ben Bahun

    How much whey should I add, and how long does it need to sit out to lacto ferment?

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  • Katie Flynn

    can i use pasteurized eggs? (would this decrease risk of salmonella)

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  • Rebekah Love

    So, I’ve used 1/2 olive oil 1/2 coconut oil (refined), and really disliked the taste. I’ve replaced the olive oil with grapeseed oil before and also with rice bran oil, and found it to be really delicious, but I’m worried about countering what I’m trying to do in avoiding vegetable oils. In my opinion, the mayo really needs at least half of the oil to be liquid in order to get the right consistency. You mentioned organic expeller pressed sunflower oil in one of your posts and also macadamia oil. Are these oils still healthy or will they wreak havoc on the body, just like canola or soybean oil?

  • http://wellnessmama.com Wellness Mama

    Those are definitely better options to canola or soybean and sesame is actually another one that tastes good…

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