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.
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!
Healthy Homemade Mayonnaise
Servings
Ingredients
- 4 egg yolks (at room temperature)
- 1 TBSP lemon juice (or apple cider vinegar)
- 1 tsp Dijon mustard (or regular, or ½ tsp dried mustard powder)
- ½ tsp salt
- ¼ tsp pepper
- ½ cup olive oil
- ½ cup coconut oil (melted, or other healthy oil)
Instructions
- Put egg yolks into blender or bowl and whisk/blend until smooth
- Add lemon juice or vinegar, mustard, and spices and blend until mixed
- 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.
Nutrition
Notes
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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!
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!
You could heat the whole thing…. might change the texture slightly
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.
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!
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.
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?
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.
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.
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.
I loved this mayo! My permanent go to recipe from now on!
What is the Coconut oil for? Is it optional?
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.
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?
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!
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?
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.
how would you go about adding other things like avacado or chipotle to make different flavored mayo’s?
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.
How much whey should I add, and how long does it need to sit out to lacto ferment?
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
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!!