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Healthy Homemade Mayonnaise

February 22, 2011 By 25 Comments

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.

Homemade Mayo 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
  • 2/3 cup olive oil
  • 2/3 cup coconut oil (warm) or other healthy oil (macadamia works well)

How to Make Homemade Mayo:

    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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      About Wellness Mama

      Wellness Mama 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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      • 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.