Healthy Mayonnaise Recipe

Homemade Mayo Recipe without vegetable oils Healthy Mayonnaise Recipe

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! This Homemade Mayonnaise Recipe is simple to make and is a healthy addition to a tuna or chicken salad.

Please note: it is very important that all the ingredients are at room temperature for this recipe. Having ingredients that are too hot or too cold can cause the mayo to separate or not emulsify. Any oils can be used for this, though I prefer coconut, olive, walnut or other healthy oils. MCT oil can also be used in place of coconut oil if you don’t like the coconut oil flavor.

3.8 from 4 reviews
Healthy Homemade Mayonnaise
 
Prep time
Total time
 
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 below!

Photo Credit: Suzanne Perazzini

Reader Comments

  1. says

    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!

      • Frances says

        Hey Georgina, I just tried it with a similar recipe in the vitamix and did not use high. Have it on variable speed 5 and then when adding the oil if needed, go up to speed 10 and it should work :) Don’t use high as it might get a little too hot and ruin the emulsifying process :)

  2. Steven says

    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. =)

      • VetInTraining says

        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.  :)

          • Katie Flynn says

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

          • Sarah Ferguson says

            Well, scientifically, if you make the mayo & it has enough acidity (vinegar or lemon juice) in it, and you leave the “made” mayo on the counter overnight or 12 hrs…this gives the acidity a chance to kill any bad bacteria – if the proper ratio of acidity is present, which pretty much all or most may recipes are, then if you use this method, you’re eating safe mayo & it keeps waaaaaaay longer than that in a good ol cold fridge, believe me i’ve kept may for a couple months at a time without any spoilage :-) You could also add a little whey from yogurt or kefir..or from cultured veggies

          • Sarah Ferguson says

            According to Alton Brown: http://www.goodeatsfanpage.com/Season4/Mayo/MayonnaiseTranscript.htm

            “Now I usually cover my fresh mayo and leave it at room temperature for 4 to 8 hours. Now take it easy. Take it easy. I know. Leaving raw eggs in this zone sounds like crazy talk. But here’s the thing. There’s a small, tiny, infinitesimal, little chance that, uh, that egg yolk was contaminated with salmonella. Now the cold of the refrigerator would prevent that salmonella from breeding but it will not actually kill it. Acid, on the hand, will. And with a pH of, wow, 3.6 this is a decidedly acidic environment. But for reasons that still have lab-coaters scratching their heads, acid does its best bug killing at room temperature. So leaving this out for 8, 10, even 12 hours is sound sanitation. After that, straight to the refrigerator for no more than a week. You can even put it in the door.

          • Rae says

            So, I did some further research and “scientifically” Salmonella can survive in very low pH conditions, so the counter overnight suggestion is urban legend only. Bile pH is around 1.5-2.0 and yet, it does not kill the Salmonella to prevent food poisoning. Common sense says a pH around 3.5 from ACV and lemon will do nothing, as well. It may prevent other bacterial infection, but not Salmonella. I would be interested in knowing whether fermentation with whey or kefir grains would reduce Salmonella though?

          • katherine says

            Maybe it’s the timing of the fermentation, though? In other words, lemon juice or kefir or whey may not kill the salmonella instantly but maybe it would if left for several hours. I’m wondering if that came up in your research. Thanks!

    • MSmom says

      Certainly making it at home is a safer, healthier option versus store bought mayo that still uses raw eggs from factories.

  3. Joelle says

    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!

  4. Stephanie says

    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!

    • Alix says

      That’s a good workout then! Bravo for you! I remember whisking by hand once and it was pretty hard yakka!

  5. Emily says

    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

    • says

      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.

    • says

      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!

    • Marcee says

      Weston Price has a lacto fermented recipe. Basically it is just like the one here, except that it has a teaspoon of whey added before leaving it on the counter for 6 hours to over night. Personally I add homemade whey from raw milk to all my condiments. Turns them all into lacto fermented foods. Well, except for my pickles. I buy already fermented pickles in the refrigerated section of the grocery store. The brand I get is bubbies.
      In case anyone wants to know. To make whey, you simply put a jar of raw milk on the counter. It will separate into curds and whey. The curds if harvested at the right time can taste like cream cheese if salt is stirred into them. The whey is full of beneficial bacteria and only a teaspoon is needs for a full mason jar of mayo. Note: Raw Milk Sours, Pasteurized Milk Rots.

      • Reagan says

        How long do you leave raw milk on the counter? I’ve been wanting to do this and would like to add whey in it with my raw milk! Thanks for the advice!

      • Rae says

        Is there any alternative to cow’s milk whey, as we have a dairy allergy? Could I mix in a dairy kefir grain, etc.? I currently make my own coconut kefir and have dairy grains that I rinse thoroughly between the cow’s milk (to help them continue flourishing) and coconut milk batches.

        • TInaC says

          No scientific evidence here, but not being able to use dairy whey I have used a very good brand of probiotic powder to lactoferment my mayo and veggies. It made sense to me that if it grew and reproduced in my gut, it would also do so in my food.

  6. Kathy says

    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?

    • JenniB says

      Kathy did you make the mayo exactly like the recipe and which oils did you choose? I LOVE Hellman’s and would love to have it turn out just like yours when I make it! Thanks, Jenni

  7. Angela says

    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 :)

    • Marcee says

      All ingredients MUST be room temperature. I actually heat the coconut oil to make sure it is clear and liquid. The couple times I did not liquify my coconut oil it flopped on me. Also I use an immersion blender. Just throw all the ingredients in the jar you are going to keep it in and Blend for 1 minute. Done. Creamy and delicious. I experiment with flavor by adding different herbs and spices. Just to mix things up. One of my favorite is using a little pickle juice. Another is adding dill or extra mustard. Horse radish if I am making left over roast beef sandwiches. Depends on what I am going to be doing with the mayo.

  8. Carrie says

    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!

  9. Ester says

    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

  10. Laura says

    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?

    • Lilo says

      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.

  11. says

    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.

  12. jj says

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

  13. Dana says

    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!

    • says

      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.

      • says

         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 says

          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).

    • says

      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.

  14. Rae says

    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!

  15. Robin says

    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?

  16. Jody Courtney says

    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.

  17. says

    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.

    • Guest says

      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.

    • Abbie Heller says

      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.

    • Gardenerinthesand@gmail.com says

      Most important thing, makes a HUGE difference, is to have all ingredients a room temperature. I do this, and I use the one minute method where I put everything in a jar and use my immersion blender for less than a minute with great success!

  18. says

    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?

    • says

      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…

      • Jillian says

        I’ve been wanting to try this for weeks and finally did yesterday. I have a very densely-flavored, fresh-pressed EVOO that I used along with cold-pressed organic Sunflower oil. The consistency is fine, unfortunately all I taste is the olive oil. It’s been in the fridge over 18 hours. Any thoughts on what I can do to remedy this batch? It’s not very enjoyable at this point. Thx!!

  19. disqus_zgDqJT7CBA says

    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.

  20. Rebekah Love says

    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?

    • Thought picker says

      Add a tablespoon of whey from yogurt and let sit on the counter for 12 hours. Then immediately put it in the fridge. It will keep for months in the fridge.

  21. joy says

    ok, realife question… what do you do with the left over egg whites? would hate to waste 4 organic egg halfs… thanks:)!

  22. judy peabody says

    made may in the past and loved it. recently tried the immersion method and loved it. then made it again and wouldn’t emulsify. tried the surefire way to rescue and it failed as well. any suggestions?

  23. Amanda Dyk says

    So I tried to make the mayo and was really hoping for something good I used evoo and all I could taste was the olive oil.. Please tell me what I may have done wrong.

  24. valerie love says

    how much does this recipe make? We don’t eat alot of mayo but I am trying my hand at making home made ranch. I decided to make the mayo homemade also.

  25. Sammy says

    I have never made mayo before and it turned out fab! I was worried that a little egg white would ruin it, but it turned out creamy and tasty. I didn’t have any mustard so substituted it for turmeric powder. I used an electric hand held whisk which worked a treat.

  26. Geneva Pratt says

    I used to make mayo all the time. Gave it up when my work hours changed but am going to start doing it again. I used olive oil in the past but now that we do almost completely coconut oil, I will use your recipe. It sounds just like mine except the coconut oil. My husband and I love coconut oil and I am really going to get going on some of your recipes, such as toothpaste. I have been using it on my skin. Love the feel.

  27. Geneva Pratt says

    I have a question. There are different types of coconut oil, such as organic, virgin, different extractions, and then we saw one that is cheaper that just says 100% pure coconut oil. What is the difference between these and which is the best?

  28. Story says

    Mayo isn’t such a cheap option anymore. Went to the store today and the average price was around 4 dollars for small to medium jars. I may make my own now. Thank s for the recipe.

  29. CiCi says

    Do you recommend this for pregnant women? We buy organic eggs at the grocery as we don’t have a pastured local option where we live. I find its a good way to eat more healthy fats, but know that they usually say no for pregnant mommas. Thanks!

  30. says

    Raw egg yolks are a fine growth medium for bacteria. It is best to cook yolks for use in such dishes as cold soufflés, chiffons, mousses, mayonnaise and Hollandaise sauce.
    Researched and discovered this safety tip (below), and I thought, why not cook the egg yolks in a double boiler with the oil to 160 (like I do my meringue) and then proceed with the recipe? Here’s what I pasted:

    To cook yolks, the recipe must contain at least 2 tablespoons of liquid per yolk. Less liquid will produce scrambled eggs. Simply combine the yolks with the liquid in the recipe. Cook in a heavy saucepan over a very low heat, stirring constantly, until the mixture coats a metal spoon, bubbles at the edges or reaches 160ºF. Cool quickly and proceed with the recipe.

  31. romaida says

    I made homemade mayo for my homemade ranch and ended up having the runs. Is it possible to just heat the whole thing in a double boiler ? I used Greek yogurt instead of sour cream for my ranch. Tastes awesome though!

  32. Angelina says

    I made half of the recipe and not sure if it is correct. The color stayed dark yellow and I only tasted the EVOO even after adding more spices, dill etc. What other alterations are there and how do you get the color to be white or pale yellow?

    • Jen says

      Angelina,

      I just did the same. Halved the recipe and added extra spices, salt, lemon juice. It just tastes like EVOO to me. Not exactly what I was looking for. I don’t like to use light olive oil as there is too much controversy regarding authenticity and I want to know what I’m eating.

  33. chris says

    I always make my own mayo, I love it way more than shop bought. I use 2 yolks, lemon juice and a pinch of mustard powder, olive oil and a dash of sesame. The sesame tastes amazing. Funny thing is when I first started making it I would take ages dropping in the oil real slow and such. But now I find that it works best if I first blend the yolks, lemon, mustard and salt a wee bit. This is done using a hand mixer, they’re fast and you have better control. Then I put in big dollops of the oil and blend quickly moving the stick around alot…it always thickens really fast and I can usually make the mayo in a matter of 5mins. I usually pour a cup of oil into the yolks in two maybe three big dollops so no slow dripping in for me. I don’t know why this is the way it works for me when it is always mentioned to do it slowly in the recipes I’ve seen.

  34. Kelly says

    I love my Artisanan coconut oil! I tired a different recipe calling for only olive oil and really hated the taste so I’m wondering if I could use only coconut oil?

  35. Alison says

    This is a great recipe, thank you! I’ve found the key to getting it to set up is drizzling the oil in while blending at just between drops and pouring. It takes a long time but you end up with a beautiful mayonnaise that sets up flawlessly.

  36. Laural says

    I made this mayo with lemon juice, 1/2 light olive oil 1/2 macadamia nut oil
    and my seasoning. I used my immersion blender, it came out too liquid.
    BUT, I could drink this stuff. So delicious! Mac nut oil is wonderful!
    So good I’m not really disappointed, but will keep trying. Try it with Mac
    nut oil!!

  37. Ana says

    I tried to make some couple days ago. It didn’t work out to great but all my ingredients were fridge cold. It was only half way there thick. But the taste was great. I added about 1/2 tsp ground cumin and dash of cayenne pepper. Omg it was heaven. Also instead of evoo I used grapeseed oil. Very light and neutral tasting oil.

  38. Luda says

    I had olive oil that had quite strong taste, i shouldn’t of used it, the combination with coconut oil was not so grate. I love coconut oil but not in my mayo. I wish i can say it came out delicious but it didn’t, i prefer store bought organic mayo over the one i attempted to make and now im thinking to use this once i bake a chicken, so i don’t waist all this goodness.

  39. helen says

    I make this with 2 whole eggs and 1 egg yolk, Mothers ACV, 3/4 cup mix equal parts extra light virgin olive oil and refined coconut oil, Dijon mustard, s+p all in blender. Enough to almost fill pint mason jar and lasts for weeks in fridge. Use all organic. Comes out great.

  40. marlene says

    I had no problem making this mayo at all. I use farm eggs as well, and though this is my first attempt with mayo we use raw eggs in smoothies for protein frequently and have never had a problem. I did use a few tablespoons of the liquid off my unsweetened Greek yogurt because I know it is healthy to do so, so hopefully with that and the lemon juice the raw eggs wont be a problem. I will say I think the olive oil I used has too much flavor for mayo because it tasted too strongly of the olive oil. I added a little more lemon juice, a little more salt and a little more coconut oil to dilute it some and that was better. Will try a very light olive next time. (If I can find one that fits all the requirements for healthy olive oil that is!)

  41. Alison says

    I wanted to love this recipe so much! I need ways to add coconut oil to my diet so this was perfect. But I don’t know if it’s because my coconut oil tastes a lot of coconut (I use Nutiva Organic Virgin Coconut oil) but it was disgusting. My husband tasted it too and he likes the taste of coconut oil more than me and he gagged. The good thing is this recipe made me want to make my own mayo because it’s so easy and way healthier, but also that I can only handle coconut oil in certain things (coffee, sweet things).

  42. Audrey says

    I know when I’ve made meringue buttercream I always heat the egg whites over a double boiler while whisking constantly. They could be heated to 160 degrees for a minute without cooking. I’m wondering if that could be applied to this recipe, but with the egg yolks? I’m definitely going to try it.

  43. leia says

    I haven’t tried it yet but I was on a Cambodian island and stumbled upon an amazing French chef (which encouraged an extra 2 day stay just for an eating binge) and he made homemade mayo with cooked eggs! Hands down the best mayo I have ever eaten. I will admit it was chunky, which was weird, but he was hand mixing so I can forgive him. Anyone ever try cooked egg mayo?

    • Rita Frazier says

      oh yeah, I remember reading that someplace once. Can’t remember the reference now.
      To be chunky he must have used the white and remember it should be the yolks only.
      I’ll have to search for a recipe now.

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