How to make healthy, homemade mayonnaise using just a few whole food ingredients in your blender or food processor that is tastier and healthier than anything from the store.
The topic covered in this article is how to make REAL homemade mayonnaise. No junky ingredients like soy or canola oil in this recipe (do some people STILL think canola is a healthy oil? Have they been living under a rock or something?).
Iโm certainly no pro in front of the camera and this clip could have used some serious professional editing, but perhaps the amateur nature of this video gives everyone struggling to cook traditionally in their home some hope.
Homemade Mayonnaise Beats Top Chef
REAL people are the ones making REAL food these days and it is in REAL kitchens, not factories or BRAVOโs Top Chef Show. Recent Top Chef winner Michael Voltaggio might be able to cook, but he is clueless about oil nutrition. He uses canola oil to fry gnocchi (Food & Wine, April 2010).
How horrible! Michael, give me a call buddy. You need a kitchen intervention.
Big Food can keep their snazzy commercials, flashy packaging, and catchy marketing hype because thatโs all theyโve got. The foods they produce are completely worthless from a nutritional point of view.
This homemade mayonnaise is absolutely delicious, full of enzymes and nutrition. You wonโt believe how you got by for so many years on the franken-mayo from the store after tasting this!
Wondering what oils are healthy for mayo? Check out the linked article for the best alternatives to consider.
Healthy Homemade Mayonnaise Recipe
This recipe for real homemade mayonnaise is easy and fast to make so that you wonโt ever have to buy store brands again which use unhealthy oils, additives and chemicals.
Ingredients
- 1 egg
- 1 egg yolk
- 1 tsp Dijon mustard
- 1.5 Tbl lemon juice
- 1 Tbl liquid whey optional
- 1 cup avocado oil
- 1 pinch sea salt
Instructions
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Wash eggs, preferably locally produced and free range (organic store eggs ok in a pinch but do not use regular store eggs) in warm soapy water and dry well.ย
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Crack and place raw, washed egg and egg yolk in a food processor. Add dijon mustard, lemon juice, salt, and whey.ย ย
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Add dijon mustard, lemon juice, salt, and whey. Close the lid and pulse a few times to mix.ย
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Stream the oil of choice into the food processor via the small holes in the lid all the while pulsing the food processor to emulsify the oil with the other ingredients.
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When all the oil has been emulsified, taste and add more lemon juice and sea salt if desired. Pulse once or twice to mix.
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Use the mayo plain or add organic onion powder to taste to make a healthy ranch dressing!
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The mayo will last about 4 days in the fridge and 2-4 weeks if raw whey is added as a probiotic preservative. The mayo becomes firmer over time in the refrigerator.
Recipe Video
Recipe Notes
Do not use powdered whey from the store. It is a denatured food and will not extend the life of the homemade mayo like probiotic rich liquid whey will.
Prefer to Buy?
If making your own mayo still seems like a daunting task even after watching this video, know that healthy mayo is finally available for purchase. I always keep a jar in the pantry in case I am out of homemade mayo, but need some right away. ย
This brand uses the exact same ingredients as the recipe above, and it taste delicious! ย The only drawback is that it uses pasteurized eggs and not raw eggs like the homemade version.ย Check it out here.
Egg-free Option
If making mayo with eggs is a problem for you due to allergies, try this recipe for egg free mayo instead. Alternatively, you could use cultured cream which is simple to make using heavy cream and a couple of tablespoons of cultured dairy such as buttermilk or kefir.
I've recently started making the mayo from NT, and with the whey it lasts much longer than 2 weeks. It also doesn't seem to thicken until about 10 days, so I tend to make it ahead of time. We often use it with buttermilk to make ranch, and the kids are SO happy, they've gone without "real" ranch for years. My family takes issue with me using the word "real" for my homemade creations. They always argue with me that "real" is what comes from the store and is filled with fake chemicals! Oh, how our society is in trouble!
sorry but what is NT?
Nourishing Traditions
Thanks Sarah for the reply. One last question, since I can only get organic eggs from the health food store, instead of washing, what if I just bring water to a quick boil & remove eggs from pan, like 30 seconds to kill salmonella. I have been very sensitive to that since a few years ago, I was unknownly consuming contaminated sprouted chia & flax seeds, that got recalled.
Thanks,
Helen
If you wash them in warm soapy water, that is sufficient. I certainly wouldn’t boil them.
I might also add that I have had salmonella myself — got it from a fast food chicken joint when I was in eighth grade. It is not fun at all and I was very sick for about 2 weeks. The key is always to buy QUALITY as it is the low quality eggs (and low quality food in general) that are typically the salmonella risk.
Good point, Mary. Make sure you wash the eggs in warm, soapy water and rinse well before cracking. This combined with buying good quality eggs preferably from a local farmer will virtually eliminate any chance of salmonella.
What about the raw eggs? Probably a 'no issue' type question for you as you consume raw milk etc. But for someone who doesn't have access to raw milk and so only has the info that says raw eggs cause salmonella, I need to hear something to make me feel okay about eating raw eggs in this mayo. Can you tell me something wonderful. Thanks.
Mary F.
Your timing is great Sarah…I was just wondering yesterday how I could make my own Mayo, as I was reading the terrible ingredients in the store brands. It seems so easy to make that I don't mind it only lasting 1 week.
To make the mayo even thicker, reduce sunflower (or olive) oil from 1 cup to 3/4 cup.
Who knew? How interesting, I've never even thought of making this myself.
Sarah, Chaffin Family Orchards in Ca. has fantastic olive oil which makes wonderful mayo! The only olive oil mayo my kids ever loved. And, they (the owners) are WAP'ers!
Stir in 1 TBL liquid whey (NOT powdered whey). Liquid whey is the clear liquid that comes to the top of yogurt or kefir. If you do this, the mayo will last 2 weeks in the fridge.
where do you find liquid whey? is it refrigerated? I live in a small town and don’t have easy access to a health food store so when I go it’s more than an hour drive and I have to make it really count. I have been trying to make my own condiments…trying different recipes but I haven’t tackled mayo yet. this seems easy. Thanks.
The mayo will last 1 week in the fridge.