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2-Minute Healthy Homemade Mayo

Katie Wells Avatar
Katie Wells

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Wellness Mama » Blog » Recipes » 2-Minute Healthy Homemade Mayo

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.

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 these chocolate meringue cookies or this 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.

Homemade_Mayo

Healthy Homemade Mayonnaise

A simple and healthy homemade mayo with olive and coconut oils.
Prep Time 5 minutes
Total Time 5 minutes
Calories 131kcal
Author Katie Wells
Print Recipe Pin Recipe

Servings

16 Tablespoons

Equipment

Ingredients

Instructions

  • Put egg yolks into blender or bowl and blend until smooth
  • Add lemon juice or vinegar, mustard, and spices and blend until mixed.
  • SLOWLY add oil in a thin steady stream while blending 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 of the oil is incorporated.

Nutrition

Nutrition Facts
Healthy Homemade Mayonnaise
Amount Per Serving (1 TBSP)
Calories 131 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 49mg16%
Sodium 78mg3%
Potassium 7mg0%
Carbohydrates 0.3g0%
Fiber 0.03g0%
Sugar 0.1g0%
Protein 1g2%
Vitamin A 65IU1%
Vitamin C 0.4mg0%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Store in the refrigerator up to 1 week.

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

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!

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

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a 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.

Comments

228 responses to “2-Minute Healthy Homemade Mayo”

  1. Janet Miller Avatar
    Janet Miller

    How much does the healthy mayo make? I don’t eat a lot and the recipe says it will last up to a week. Not sure I can eat that much in a week. Thanks!

    Reply
  3. David Walker Avatar
    David Walker

    Hi Katie,
    A strange thing happened to my most recent batch of MCT oil mayonnaise. It gradually solidified and now after about three weeks it is actually Crumbly. Just as background, I have made lots of mayonnaise using EVO, Non EVO, Avocado and, dare I say it, even corn oil, so I am quite familiar with the problem of mayonnaise not setting up.

    I have also made three batches of MCT oil mayo each time using a different brand of MCT oil. Let me say that flavourless MCT oil makes the best tasting Mayo that I have ever had and in addition it has the best creamiest consistency. When I finish making it I can always turn a spoonful of it upside down and it just hangs there on the spoon.

    The last batch was made with Dr. Mercola’s top of the line MCT oil and is delicious and I am using it instead of olive oil on top of hot dishes, but If i try to whip it back from crumbliness it seems to want to separate. Have you any insights about this? if you do i would sure appreciate hearing them.

    Thank you and keep up the good work.

    David

    Reply
  5. Jessica Avatar
    Jessica

    Not sure it counts as lactofermented if you’re not using dairy to ferment ?

    Reply
  6. Liv Avatar
    Liv

    Yep, i’ve been making Mayo for years. i was prompted to start making my own because i couldn’t find any mayo that didn’t have sugar added. i use 2 eggs, 1 tsp dry mustard, 3/4 tsp of Johnny Salt, 1 tsp of lemon juice, 1 tsp red wine vinegar, 1 c of canola oil, 1/4 c olive. i mix it w/my hand held BaMixer. i use this a base for ranch dressing also.

    Reply
  7. Zlata Avatar
    Zlata

    I made this recipe exactly as written–using apple cider vinegar instead of lemon juice–and it turned out perfectly, despite my heavy-duty blender having only two speeds which are really “high” and “very high.” It’s so nice having fresh mayo. Thank you Wellness Mama!

    Reply
  9. Allie Avatar
    Allie

    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.

    Reply
  11. Audra Avatar
    Audra

    5 stars
    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 🙂

    Reply
  12. Thomas Avatar
    Thomas

    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.

    Reply
  13. DJ Avatar
    DJ

    1 star
    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.

    Reply
    2. regina Avatar
      regina

      3 stars
      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

      Reply
      1. regina Avatar
        regina

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

        Reply
        1. Lawrence Weathers Avatar
          Lawrence Weathers

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

          Reply
  14. CeeKay Avatar
    CeeKay

    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 🙁

    Reply
  15. Sara Avatar
    Sara

    5 stars
    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?

    Reply
    1. Wellness Mama Avatar
      Wellness Mama

      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.

      Reply
  16. Bonnie Avatar
    Bonnie

    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.

    Reply
  17. Dan J Avatar
    Dan J

    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 🙁

    Shame.

    Reply
  18. Caroline Avatar
    Caroline

    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?

    Reply
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