Mayonnaise has always been one of my favorite condiments. But while the store-bought stuff is a convenient and cheap option, it’s often filled with unhealthy ingredients like vegetable oil and preservatives. My homemade mayo on the other hand is packed with protein and good fats, and it tastes delicious!
This mayonnaise recipe is simple to make and goes great with 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.
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The Issue With Mayo
I hope by now we can agree that inflammatory vegetable oils should have no place in anyone’s diet. Seed oils like canola oil and grapeseed oil are popular neutral-flavored oils for mayo and other condiments. They’re mass-produced and cheap to use, but they come with negative health consequences.
Healthy ingredients aside, homemade mayo just tastes better in my opinion. Anytime we use clean, whole ingredients recipes have so much more flavor. And it’s easy enough to make mayo there’s really no excuse not to! It goes great with egg salad, potato salad, or as the base for aioli.
How to Make Mayonnaise
There are a few tricks to getting your homemade mayo to work, but it’s really simple once you get the hang of it. You can make this with a regular blender or an immersion blender (stick blender). It’s really important that all the ingredients are at room temperature for this recipe. Having a cold egg or ingredients that are too hot can cause the mayo to separate or not emulsify.
Another really important step is to pour in your oil super slooooowly. Like, start with a drip and pour in a thin stream. If the oil goes in too fast it breaks the emulsion and the mayo won’t thicken. If you follow these tips the recipe is foolproof, even if it’s your first time making your own mayo!
Some mayo recipes use a whole egg, but this one just uses the yolks and omits the egg whites. If you’re looking for a way to use up some of the leftover egg whites, try this egg white face mask or coconut macaroon recipe.
Homemade Mayo Ingredients
It’s pretty simple with eggs, lemon, oil, sea salt, and seasoning. Since this recipe uses raw eggs (instead of pasteurized eggs), there is a risk of salmonella if the eggs aren’t from a healthy source. I always use eggs from healthy, free-range hens in my recipes, especially when they’re raw.
You can use any oils 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 light olive oil (not extra virgin olive oil).
Keep this recipe in mind for the next time you do a Whole 30 or similar real food diet. It’s a great source of healthy fats! Use it as the base for salad dressing or your next veggie dip.
Healthy Homemade Mayonnaise
Servings
Equipment
- Immersion blender (or regular blender)
Nutrition
Notes
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More Delicious Mayo Recipes
Mayo is really versatile and I love switching up the ingredients to make customized flavors. Here are some more homemade mayo recipes to try!
- Smoky Chipotle Mayo
- Korean Gochujang Mayo
- Sriracha Mayo
- Parsnip Fries with Harissa Mayo
- Avocado Mayo (Egg Free)
Ever made homemade mayo? If not, what are you waiting for? Tell me about it below!
I’m intolerant to olive oil, are there any other oils you recommend to combine with the coconut oil?
Avocado oil would also work.
Is it possible this gets too hot to emulsify? I just slowly added the olive oil to my vitamix and it looks separated. Haven’t added coconut oil yet… guess I’ll keep going.
I just made the mayo recipe from the wellness mama cookbook and it came out watery. Then i read here not to use EVOO, which i did. Is that why it didnt come out thick and creamy or is that just for flavor?
Thank you for 5is healthy alternative to mayo! So, if I don’t want a coconut flavour I can just use double pure olive oil? It would be 2-2/3 cups of olive oil added slowly and no coconut oil?
Thank you
Here we have a lovely recipe to help us make mayo with GOOD FOR US Omega 3 oils. What I can’t believe is the comments from people freaking out about the raw egg. The poorly regulated food industry in this country (US) combined with the media has made it sound like every raw egg is dangerous. This is simply not true!
1) There are eggs at the supermarket in the US that are ok to eat raw (look for the carton stating this).
2) Grow your own eggs so you know exactly if they come from healthy birds.
3) Buy pasture raised eggs from farm markets, health food stores or local farms.
4) An uncracked, unwashed egg will keep at room temperature for weeks (in the US, laws require the eggs be washed before sent to the store, so the protective coating is washed off and those eggs require refrigeration. Eggs elsewhere in the world are never refrigerated.).
5. Considering the last few bacteria scares in the US were caused by washing produce with tainted water, maybe we should think twice about trusting that the egg washing water isn’t the actual source of any bacteria.
6. If you wash your eggs prior to cooking, ALWAYS use water that is 20 degrees warmer than the egg. The reason for this is that the egg is porous and cold water can DRIVE dirt & bacteria into the egg. Gross.
Signed,
A happy hen keeper
Hi there
I need to just ask, if my eggs haven’t been pasteurized, but taken out the fridge & left to warm up a bit, is this safe please? I plan to put it in my daughter’s sandwich tomorrow but am reluctant at the moment!
Thankyou
My girlfriend introduced me to delicious mayonnaise, which she made with corn oil. I wanted something healthier so I switched to Avocado oil (big disappointment) and then, because I love Alioli, I switched to EVO (second disappointment), then I tried it with MCT oil and it was sensational!! It was white, with a Hellmans-like consistency and great flavour. However after a week in the fridge it started to “solidify” around the edges and after two weeks it was solid throughout. Does anyone out there have an explanation for this? I would like to go back to MCT oil but right now, I am using Carbonell regular olive oil and it is really good.
I’ve had my homemade mayo solidify when I used just avocado oil. I’m not sure if it’s the healthiest choice, but my preference for homemade mayo is half avocado oil and half organic sunflower oil. The texture and flavor are delicious.
What colour should the mayo be? Mine is a light yellow. This was like this before I added mustard.
the 4 egg yolks are yellow which would make your Mayo a cream color
Please help, if you know. Is your mayo recipe can be made without any version of salt?
Thanks in advance ?
Where is the avocado in this recipe?!
mine did not thicken please what do I do
Can melted homemade clarified butter be used instead of olive oil or any other oil? It actually is in liquid form at room temperature.
Thank you so much for posting all your recipes it’s nice to read an ingredient list that’s not full of artificial ingredients or sugar.
Hi, can I replace the oils with just avocado oil? Also, if I want to use olive oil does have to be plain olive oil, not extra virgin olive oil? Thanks!
I keep mine in the refri for months, without any loss of flavour or fear of rancidity.