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.
Healthy Homemade Mayonnaise
Servings
Equipment
- Immersion blender (or regular blender)
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 black pepper
- ½ cup olive oil
- ½ cup coconut oil (melted, or other healthy oil)
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
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!
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