Healthy Mayonnaise Recipe

Homemade Mayo Recipe without vegetable oils

Mayonnaise has always been one of my favorite condiments, but 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.

My homemade, healthy mayo on the other hand is packed with protein and good fats, and it tastes delicious! This Mayonnaise Recipe is simple to make and is a healthy addition to a tuna or chicken salad. Though there are now, thankfully, some great store bought mayo options (especially this avocado oil based mayo), I still prefer the homemade version when I have time to make it.

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. If you don’t like a coconut flavor and prefer a more traditional “mayo taste” you can use pure (not extra virgin) olive oil.

Homemade Mayo Recipe without vegetable oils

25 votes


Healthy Homemade Mayonnaise



Yield 4 +

A simple and healthy homemade mayo with olive and coconut oils.


  • 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)


  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.

Courses Condiment

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If you’re allergic to eggs, try this egg-free avocado based mayo recipe instead.

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

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Reader Comments

  1. 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!

    • 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! 🙁

      • 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 🙂

        • that is exactly what happened to me. It was emulsifying beautifully, but it started steaming, and went back to liquid. Is there any way to rescue it, or must I start over?

          • What is the calorie and fat content? Thanks.

          • I don’t count either one, so I’m not sure. I focus on nutrients, and this recipe is very high in fat soluble vitamins and nutrients

          • I’ve ruined many a mayo recipes similarly!
            Instead of swearing at it like I do, which actually makes you feel better but doesn’t help anything, try adding 2 more room temperature egg yolks and a teaspoon of lemon juice to a fresh blender, mix that up, and instead of adding oil, add your failed mayonnaise slurry.
            Add it very slowly at first and then quicker as you go making sure that the blender is on low to medium.
            Hope this helps even though it’s a year later!
            ???? Good luck! 🙂

          • Take what you have and out to the side, use 2 more egg yolks and slowly add the previous mixture to it.

      • instructions state mix on low

      • Hi, you need to make sure your eggs are not chilled at all, they must be at room temp, I find that makes a huge difference.

      • From the Vitamix website:

        Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure lid.
        Select Variable 1.
        Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 10 seconds.
        Reduce speed to Variable 8. While machine is running, remove the lid plug and pour in the oil in a thin, steady stream through the lid plug opening until completely used and mixture thickens (about 30 seconds).
        Stop machine and stir in any oil sitting on top.
        Refrigerate in separate container and use within 2-4 weeks.
        This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

        • I love my VitaMix but for mayo I use a wand mixer. I put all ingredients (including olive oil) in a narrow, deep container. Then I mix and in about 20 seconds I have perfect mayo.

          • That’s what I do, too. 🙂 A pint size mason jar works like a charm!

          • Vera and Cindi,
            please clarify for me: you put all the ingredients in at once and then mix with your wand mixer or do mix everything but the oil and then slowly add the oil?
            Thanks so much.

          • Sorry, Lisa – I just saw your question now! We’re using 1/2c coconut oil and 1/4 c each of EVOO and grapeseed oil (I found using 1/2c of olive oil was too strong tasting for me). I put in the egg first, mustard and apple cider vinegar next, then all of the oil and then a bit of salt. I put the stick blender into the jar and let it all rest for a minute or two before turning on the stick blender. When blending it, I wait till it starts to emulsify at the bottom before tipping the blender back and forth a bit and slowly drawing it upwards. The blending doesn’t take long at all. I’d seen a similar recipe elsewhere about a year ago, which was when I started making it like this, and they’d mentioned that it was important to a) have all ingredients be room temperature, b) put them into the jar in the order given, and c) to let it all “rest” for a moment after putting the blender into the jar with the ingredients before starting to blend it all up. When I did it like that and it worked fine, I didn’t see any reason to monkey with it. lol Hope this helps!

          • I used this same method with a hand/wand mixer. It works every time, never had a fail once. I will try in a mason jar next. I currently have a slight obsession with mason jars.

          • Yes, me too. It’s so easy and miraculous!

      • Yeah me too! Is it safe to eat? With the yoke?

        • lets put it this way…. the chances of you getting salmonella from this recipe, provided you refrigerate properly when its done, are worse than the chances of you winning the lottery… the BIG lottery. You’ll be fine.

  2. 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. =)

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

    • 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.

      • 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.  🙂

        • 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.   : (

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

          • 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

          • 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?

          • 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!

          • Rae,

            Very interesting information. I have a question though. Even though Bile PH is 1.5-2, when Bile mixes with stomach contents, what is the PH of that (semi-rhetorical as I know it would vary based on what you ate and how much)? Maybe the mixture isn’t a low enough PH to kill salmonella although Bile alone could kill it?

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

      • I agree, everybody thalks about a chance o salamonela but what about the certinty of cancer and slow death in the store products…TAKE IT EASY GUYS and know this , a strong and clean body which reflects the soul will not be harmed…much love to you all….

  4. 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!

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

  5. 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!

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

  6. 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

    • 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.

    • 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!

      • I love this idea and have an excess of whey on hand! How much is ‘a little’? Would it still work if the why has been refrigerated for about 5 days already?

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

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

    • 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.

      • 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!

      • 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.

        • 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.

      • Marcee! I did want to know how to make whey! 🙂 thank you for sharing!

  8. 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?

    • 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

  9. 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 🙂

    • 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.

      • There are many things in the kitchen that I do well, but I have not mastered poaching eggs or mayo. I LOVE mayo and have eggs from my backyard chickens that I would love to turn into mayo instead of buying from the store. I made mayo successfully ONCE and every time since then it’s flopped. I’m going to try this with your recipe and tips, sure hope I don’t have another flop again! I mean, I can make aioli in a mortar and pestle…for Pete’s sake I should be able to make mayo! 🙂

        • I have *never* failed a mayo using my stick blender. My eggs are usually cold too (but with the stick blender there’s really no way to fail it.)

          • I just failed for the first time with my stick blender. 🙁 not sure what happened, other than my lemon was cold from the fridge.

          • Oh no! Sorry to hear that Shawnie :(, were you able to recover it by making double the amount? (I’ve ended up with a triple batch back when I was using my regular blender or food processor, kind of silly to have that much mayo! LOL)

            Here’s how I make mine (about every other week.) In the measuring cup that came with my cuisinart stick blender – 1 whole egg from the fridge, 1/2 Tbsp dijon mustard from the fridge, 1 Tbsp (or 1 lemon, I just eyeball this) also from the fridge, salt, pepper. I then see how high the measurement is (usually about 1/3 cup) and add 1 cup of oil (so I add oil until it reaches 1 1/3 cup.) Lately I’ve been using about 2/3c sunflower oil and 1/3c EVOO.
            I put my stick blender on the bottom and turn it on HIGH. I blend at the bottom without moving the blender until it thickens and changes color, then I slowly draw the blender up through the mixture until it’s all incorporated. (I almost failed one because I started on low, it looked really oily but thickened up just fine in the fridge.)

            Hope this helps someone! 🙂

          • I just had my first failure with my stick blender–the first time I tried these expensive oils! All other successful attempts were made with organic, cold-pressed canola oil. All my ingredients were summer room temp (coconut oil liquid) and my egg yolk fresh from the coop. I ended up with mayonnaise soup.

      • The pickle juice sounds great! I’ve also used liquified bacon fat for half of the oil in the recipe….Baconnaise! Nom…

  10. 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!

  11. 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!

    • Sounds like you just made miracle whip. It is the sweeter side of mayo. ha ha

  12. 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?

    • 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.

      • Thank you! You saved mine!

  13. 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.

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

    • 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.

    • I love Fit for Life mayo made with almonds!

    • Yes, actually. Wellness Mama has another recipe that uses avocados instead of eggs! 🙂

  15. 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!

    • 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.

      •  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. 

        • 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).

          • I’m French. I use store bought eggs too. Any egg carry a risk of salmonella. You can decrease that risk a bit by washing your eggs. Which I never do. We’ve always made it that way and I agree with the acidity killing the bacteria. That’s what I’ve been told anyway. Never had an issue ????
            Also, you can add some crushed garlic to it and it makes a wonderful “aioli”

      • I am a chef and for twenty plus years I have made my own mayo this way because of the lemon juice and or vinegar used in this recipe you will have no problem with its food safety.
        We don’t ever refrigerate eggs they are always kept at room temp.
        When I was a boy growing up I remember crates of eggs sitting on the floor of our grocery store and they were never stored refrigerated. I am not suggested you change what makes you comfortable in how you store your eggs but I am saying if you eat out you might be eating eggs stored at room temp.

    • 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.

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

    • It should last for pretty near a month, but apparently adding whey and fermenting it overnight helps it last a little bit longer. 🙂

  17. 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!

  18. 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?

  19. 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.

  20. 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.

    • 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.

    • 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.

    • 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!

  21. 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?

    • 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…

      • 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!!

  22. 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.

    • Your ingredients should all be at room temp. An emulsion can not happen if the ingredients are cold. And because of the cold you have to keep blending which created TOO much heat , bypasses the emulsion stage and cooks it.. Hope this helps

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

  24. 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?

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

    • I purchased organic, first cold-pressed sunflower oil, thinking it was a healthier option, but then researched the Omega 6 to 3 ratio, and it is the very worst! The ratio is 71% omega-6 to 1 % omega-3. That’s why I googled coconut oil mayo and ended up here. Sadly, I had an epic fail with my attempt using CO & EVOO.

  25. how would you go about adding other things like avacado or chipotle to make different flavored mayo’s?

  26. Is there any way to make it last longer? freezer or a canning process?

    • 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.

  27. Is the coconut oil a necessary ingredient for the texture? I know it gets harder than other oils. Will the mayo be too liquidy without it?

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

    • fry yourself up an eggwhite omelet!

  29. 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?

  30. 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.

  31. What is the Coconut oil for? Is it optional?

  32. I loved this mayo! My permanent go to recipe from now on!

  33. 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.

  34. 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.

  35. 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.

  36. 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?

  37. 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.

  38. 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!

  39. 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.

  40. 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!

  41. 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?

    • 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.

  42. Any idea of what I can replace the mustard with?(allergic)

  43. 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.

  44. 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?

    • I have not tried that, but I bet it would work. Let us know if it works for you!

  45. 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.

  46. 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!!

  47. 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.

  48. 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.

  49. 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.

  50. 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!)

  51. 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).

    • Alison, we found the same thing. Try using the expeller pressed, “refined”/deodorised coconut oil instead. It is, apparently, still good for you but it doesn’t have the classic coconut flavour. We keep both types in the house and save the flavorless one for mayonnaise. 🙂

  52. 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.

  53. Good

  54. 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?

    • 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.

  55. Can I use melted butter instead of coconut oil? The taste of coconut makes me sick; I am very sensitive to it.

  56. How do you think this would come out if I didn’t use the olive oil, and just used the coconut oil for both measurements? I have a food allergy to olive oil, corn oil, and soy, so I would like to avoid it them. So far coconut oil is my only friend.

  57. I love this recipe.
    For the Dijon mustard, what brand would be organic and not processed?
    Thank you.

  58. Hello Katie,

    I am filled with pride (for the entire human race) to find a pretty young woman such as yourself who actually takes time out of her life to create healthy alternatives for her family! That is amazing; with all the lazy-way-out alternatives these days, I really make it a point to focus on people like yourself…
    Keep up the good work & spread the word.
    All the best,

  59. Salmonella is found mostly in factory farmed eggs, and eggs of chickens that is not pasture raised. If you read current studies, the are finding that the salmonella is actually in the egg. The chickens are too close together, they eat each others feces, and you get salmonella in the eggs. Some eggs do have salmonella on the shell. If you buy from local farmers that have pastured chickens or from larger companies that have organic pasture raised chickens, the eggs have no issues. Many egg companies, have web cams where you can watch the chickens hang out in the pastures. I buy only organic pasture raised eggs and have never ever gotten sick eating raw cookie dough, homemade mayo, cheese/egg mixture for lasagne since I taste prior to cooking, or even homemade raw eggnog. Remember, just because it says “cage free” or “pastured” does not mean it spends more than 2 minutes outside. Do your homework. You can see a great Egg Scorecard at

    The may is awesome!

    • Thank you for posting a reference to The Cornucopia Institute’s Organic Egg Scorecard. I was able to find an excellent source of eggs from organic, pastured hens. For those living in the US, here’s a direct link…

  60. I’ve been looking at mayo recipes, and was referred to yours. Others I’ve seen use the whole egg, whereas you use yolks only. Can I ask why, and what is the difference? I’m just trying to “get it all together” before I try this! Thanks so much!

    • Sorry…let me clarify: not “why make homemade mayo”, but “why does this recipe use only yolks whereas others use the whole egg”. And, “what is the difference in taste/texture in using yolk only vs whole egg”?

  61. The coconut oil hardened again in the fridge, so now my mayo is hard :S is this normal?

  62. I made 1/2 batch of the Health Mayo Recipe. I used all organic ingredients and added just a dash of tumeric. I used lemon juice instead of vinegar.
    It was delicious on a tuna and mixed green salad. It doesn’t taste like Hellmamn’s but it taste great and is extremely healthy.

  63. I received an email a month or so ago where you referenced a new mayo that you purchased and liked. I deleted the email but am interested in purchasing this mayo. Can you please list the link?
    Thank you!

  64. Hi, for your new followers from across the pond, how much is a cup? We do pounds and ounces and millilitres but our cups come in all sizes.


  65. I have been making mayonnaise for 6 years now but was using canola oil. In searching for healthier recipe using Coconut Oil I stumbled on this. It is Awesome! Yes I have used store bought raw eggs and Never gotten sick. On this recipe I used Extra Light Olive Oil. Also 1/2 tsp Tumeric only because I add this to Everything because it is so good for you. Definitely our Keeper Go To recipe. Thank You!

  66. Thank you for all of the wonderful info you share?
    Quick question…. what are your thoughts on MCT oil?? I’d like to use it in dressings and a Tablespoon in my smoothies.

  67. Katie, Thank you for this and all your amazing work and information! As I do not use often but want healthy and convenient, do you recommend any I can purchase or do the healthy ones just not last long?

    • I love Primal Kitchen Mayo, which is made with avocado oil and tastes really good!

      • Thank you so much!

  68. i was excited to make my own mayo! Sadly, mine turned out very yellow and not thick and creamy like your picture looked. I tasted it, and it tasted like olive oil to me. Super bummed!

  69. Just for your information: coconut, olive, avocado… are all vegetable oils. If you want to avoid that, you should use butter, walrus blubber, goose fat…

    • Actually, coconut are tree nuts, and olives and avocados are fruit. And I use butter and goose fat. I am pretty sure walrus blubber is illegal to use in the States unless maybe you belong to an indigenous group of people that traditionally uses walrus blubber as part of cultural recipes 😉

    • Have been making my own mayo all my adult life. Use raw eggs and never had a problem. Use to drink orange Julius’s. No problemo. (Never heard of ‘feremnting’ in mayo making).
      I can honestly say, I would have never thought of using walrus blubber.

  70. Just finished making this! The mayo is yellow? Does it turn white eventually? In the pic the mayo is white.

    • It depends somewhat on the brand of oils used, but mine was photographed in bright light too

  71. This recipe was a fail for me because the coconut flavor was way too strong! I tried drowning it out by adding tons of paprika and mustard but it’s still coconuty 🙁 Not what I’m looking for in a mayonnaise!

    Also, when I try to “Rate this Recipe” the website won’t let me rate it less than 3 stars, which I think is pretty misleading–why have a rating that goes up to five if no one can rate less than 3?

  72. katie what is your take on sunflower oil ??

  73. I am just wondering about the recommendation to use “pure olive oil” rather than evoo.

    Is that just for taste (I’m guessing based on comments seen above)? And are there any brand recommendations yet?

    Could you give me an example of a type and a brand of olive oil to use for mayo?


    • Yeah, it’s mostly for taste. EVOO has the strongest olive oil taste, whereas pure is milder and won’t take over your mayo.

      • Hi!!
        With so many impure olive oils out there, I’m having trouble finding a reputable pure olive oil or light olive oil that’s pure (100% olive oil.) Any suggestions?

        Also, could this recipe be made with avocado oil or macadamia nut oil (because my husband and daughter don’t like coconut)?

  74. I am glad that I found this recipe as I want to be free from all chemicals and preservatives. How many recipes do you have for mayonaise. Do you have any for salad dressing.

  75. Made this and it’s so liquidy and yellow:( I get my eggs from a friend’s friend who has her own farm.

  76. Absolutely delicious! I used grape seed oil with olive oil. Thank you for the recipe. It was very thick and my family loved it. I have tried several mayo recipes before but we were not happy with them. Finally, a recipe that my whole family loved! Thanks!!

  77. Excellent – made this with my hand held blender.

  78. I just tried this recipe with my vitamix blender. I used the whole egg since I don’t like to waste anything and didn’t have any use for the white. I have tried a similar recipe to this so I was familiar. This version was runnier and I wonder if it was because of using the whole egg. Also if you don’t like the taste of coconut oil, do not make this you won’t like it. I’ve seen where you can buy coconut oil that has no taste but not sure if it is as good. I doctored this up with salt and pepper and some paprika since I was using it in egg salad. I also cut the recipe in half since I didn’t need so much. I will make it again when I have a salad that calls for mayo.

  79. I have just a couple of concerns.

    1) Every time I make this, I make sure to use equal amounts of oils, but it still solidifies in my fridge, like I had used all coconut oil. I’ve even done 2/3 olive to 1/3 coconut. I’ve checked the temp of my fridge and nothing else is getting solid or freezing. I’ve also left an egg white or two in there to help thin it out. Does anyone know how to fix this?

    2) How is the mayo in that picture so white!?! Mine always has a slight yellow tint to it. What’s that about?

    • It will solidify some with the coconut oil… you can make with just olive oil to avoid this, though I personally like the coconut flavor. I think the color difference is just because of the light in the picture, as mine typically has a yellowish hue too.

  80. Hi!

    I just made this recipe but my mayonnaise came out yellow instead of White! In your picture it is white; can you please tell me what I may have done wrong?? Thank you!

  81. Hi!! Wondering how long the mayo will last in the fridge?

  82. no eggs for me….so no mayo.

    • Wellness Mama has an egg-free Mayo in her recipes!!

  83. I made this tonight and followed the instructions to a T.. I had mu food processor on lowest setting.. Sadly it is well combined but definetly not Mayo consistency. What have I done wrong?

  84. OMG, This tastes so wrong with coconut oil!

    It maybe healthy but it certainly doesn’t taste good, not for me sadly.

    What a waste of our cocunut oil 🙁


  85. I do 1 cup oil (usually 1/4 cup coconut, 3/4 avocado oil) 1 whole happy chicken egg, 1 tbsp lemon juice (no more!), 1/2 tsp salt and some garlic and mustard powder. Delicious! I make it in the blender and blend the egg and all other ingredients but the oil first, and then add the oil in a slow steady stream while the blender is going.

    I scoop what I can out of the blender and then add a little kefir to the leftovers with some extra salt and herbs to make a ranch dressing. Kefir to mayo should be about 1 to 1 for the ranch dressing – so if you want a lot of ranch, leave more mayo in.

  86. Mine tastes good but isn’t white. It’s more of a light yellow. I used coconut oil and apple cider vinegar, and I used a blender to mix everything. Do you know what made it yellow and not white?

    • The lighting I used in this picture made it look more white than it is. It can definitely vary and be more yellow depending on the olive oil used.

  87. I made this earlier today using apple cider vinegar instead of lemon juice and I am so sick to my stomach. I don’t know what I did wrong. All of my ingredients were room temp, I used egg yolks, coconut oil, olive oil, dried mustard…everything it called for. I made this just like it said but after tasting it I’m feeling horribly sick. I’m wondering if something I used might’ve been expired or something. That’s the only thing I can think of. I’d like to try this again but it won’t be anytime soon 🙁

  88. Well that was an expensive flop and broke my heart to see organic ingredients being tossed down the drain. If I could rate it a -1 I would.

    • Sorry it didn’t work for you. What went wrong with it?

    • If you wanna try again…I would, its definilely the best mayo I have ever had and my husband who loathes conventional mayo absolutely loves it. Making homemade mayo can be tricky .. You HAVE to use room temperature eggs . If they are cold at all it will never emulsify, you have to blend it too long when its cold and you fly right passed the emulsification stage and it gets too hot from the long blending and turns to soup. The best fail safe is use an immersion blender. But even then when you start the blending process keep your blender at the bottom of your container (put your yolks in first then all the rest , put your blender stick in and let everything sit for about 10 minutes before you turn it on ) and blend for about 30 seconds before you move it up at all. blend another 30 seconds and stop. It should be perfect. GOOD LUCK

      • I dont know why but it would only let me rate 3 stars… IT SHOULD BE 5

        • What can one do to make this stuff last longer than a week?

  89. So I know it has been stated many times that the risk of salmonella are very minimal, but could adding lemon (or other essential oils to the mixture) kill the bacteria and not effect the taste of the mayonnaise to drastically. I may be overly paranoid but I would like to know if anyone has done this with success and maybe give advice on quantities and types.

  90. This turned out awesome! I’ve tried making mayo before with my immersion blender without any luck… I’m just not coordinated enough to hold it while pouring the oil in slowly. So this time I tried my food processor… worked like a charm! I love how light and fluffy it is… thank you for sharing this recipe 🙂

  91. Why is mine yellow

  92. You can buy pasteurized eggs at any good grocery store, right next to all of the others. This is not the same as an egg from a chicken who ran around in a pasture. They have been treated to kill bacteria without cooking. Even if someone else never got sick from raw eggs doesn’t make them safe, especially for the very young and the very old. Doesn’t matter if the chicken was caged or not, there is no way to tell if a raw egg is affected unless you want to set up a lab and culture each one to make sure. The inside of the egg from a chicken that carrys the bacteria is also affected, so washing the shell off may reduce, but not 100 percent guarantee safety. Or, take your chances. Not worth the chance to me- doctor and Hospital bills for months or weeks of treatment vs cheap tasty mayo? Not to mention bloody diarrhea, dehydration, loss of any kind of a life the whole time you are recovering. Please everyone do the research, its easy to Google tons of REPUTABLE health info sites. It is not an old wives’ tale, raw eggs can make you deathly ill or cause your death. Really want to play roulette? Please refute this information with medical or scientific evidence besides “well I never got sick before from it” if you truly care about your readers’ health. It isn’t fair to them to pooh-pooh all of the clear and well studied evidence over scores of years in order to keep traffic coming to your recipe.