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Homemade Mayo Recipe without vegetable oils
  • Condiment Recipes
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2-Minute Healthy Mayonnaise Recipe (Paleo, Whole 30)

Katie WellsFeb 22, 2011Updated: Mar 18, 2020
Reading Time: 2 min

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Wellness Mama » Blog » Recipes » Condiment Recipes » 2-Minute Healthy Mayonnaise Recipe (Paleo, Whole 30)

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!

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Homemade Mayo Recipe without vegetable oils

Healthy Homemade Mayonnaise

Katie Wells
A simple and healthy homemade mayo with olive and coconut oils.
3.65 from 60 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine French
Servings 1 cup
Calories 109 kcal

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.

Notes

Store in the refrigerator up to 1 week.

Nutrition

Serving: 1TBSPCalories: 109kcalCarbohydrates: 0.1gProtein: 0.5gFat: 12.2gSaturated Fat: 6.7gCholesterol: 35mgSodium: 12mg
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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!

Category: Condiment Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (226 Comments)

  1. Fajah Shamsid-Deen

    December 24, 2012 at 8:26 PM

    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.

    Reply
    • Georgina Sikora

      February 4, 2013 at 10:11 AM

      same thing happened to me 🙁

      Reply
    • Jen

      February 15, 2013 at 3:07 AM

      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.

      Reply
    • Abbie Heller

      March 6, 2013 at 2:26 PM

      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.

      Reply
    • Sandy

      March 11, 2014 at 5:39 AM

      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!

      Reply
  2. Jody Courtney

    December 18, 2012 at 2:31 PM

    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.

    Reply
  3. Robin

    December 9, 2012 at 12:32 PM

    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?

    Reply
  4. Rae

    October 18, 2012 at 7:42 PM

    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!

    Reply
  5. sarah

    September 28, 2012 at 8:40 PM

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

    Reply
    • cindi

      September 10, 2015 at 9:25 PM

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

      Reply
  6. Dana

    July 3, 2012 at 9:08 AM

    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!

    Reply
    • Wellness Mama

      July 3, 2012 at 12:01 PM

      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.

      Reply
      • Maryalice

        August 12, 2012 at 11:02 AM

         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. 

        Reply
        • Denise

          September 24, 2012 at 2:53 PM

          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).

          Reply
          • Raphaelle

            October 27, 2014 at 7:11 AM

            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”

      • David

        January 3, 2015 at 1:04 PM

        5 stars
        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.

        Reply
        • David Walker

          July 18, 2018 at 4:36 PM

          All the eggs I buy are stored at room temperature.

          Reply
    • Rachel Rasmussen

      January 12, 2013 at 4:00 PM

      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.

      Reply
  7. Rick Harrington

    May 27, 2012 at 12:34 PM

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

    Reply
    • Denise

      September 24, 2012 at 2:54 PM

      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.

      Reply
    • Kim Froman

      December 31, 2012 at 1:20 AM

      I love Fit for Life mayo made with almonds!

      Reply
    • Bree Colbern

      August 29, 2016 at 11:14 AM

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

      Reply
      • Wellness Mama

        August 29, 2016 at 11:29 AM

        Here it is 😉 https://wellnessmama.com/23441/avocado-mayo/

        Reply
  8. Melissa Jean Shirley

    April 29, 2012 at 8:55 PM

    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.

    Reply
  9. Laura

    December 19, 2011 at 10:38 PM

    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?

    Reply
    • Lilo

      April 22, 2012 at 1:22 PM

      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.

      Reply
      • Regan

        November 10, 2013 at 1:25 PM

        Thank you! You saved mine!

        Reply
  10. Ester

    November 8, 2011 at 1:34 AM

    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

    Reply
    • Marcee

      February 24, 2014 at 7:17 PM

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

      Reply
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