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 still would like to know the calories per tablespoon Thank you Lila
hi well done on winning naturaltv award. I am deaf and can not hear your video. Could you please put the recipe on website so that I can follow? thanks Mira
Hi Jean, yes, too much omega 3 OR omega 6 can cause inflammation. Most Americans get too much omega 6 from all the processed foods (I misspoke by accident in the video and corrected myself at the end) but you can also get too much omega 3. I do not like the krill oil – it is a highly processed oil. I would recommend Green Pastures unheated, purified by lacto-fermentation and centrifuge instead. I think you will have much better results with that oil. I actually have a giveaway going on right now for a free bottle, so make sure you enter as you might win!!!
Hi Sarah,
Can I leave out the egg white from this recipe? I always heard raw egg whites are not healthful & most store bought ones only use the egg yolks in their recipe. The other thing that has stopped me from homemade mayo is fear of salmonella from raw eggs. How real is this fear? Is there a solution for this?
Thanks,
Helen
The egg white is necessary …. if you want egg free mayo try this recipe. https://www.thehealthyhomeeconomist.com/video-mayonnaise-recipe-egg-and-dairy-free/
Also, small amounts of raw egg white aren’t a problem like what you would get in homemade mayo. Here’s more on that. https://www.thehealthyhomeeconomist.com/are-raw-egg-whites-healthy/
Thank you for the great mayo video. I want to make certain I heard you correctly. Did you say those of us that eat a Traditional diet (and I do) get enough and maybe too much omega 3, that it can cause inflammation? In addition to high omega 3 fish and grass fed meat and real eggs I started taking Krill oil supplements in June. In July my face started breaking out and has continued to do so. Just wondering if I could be getting too much omega 3 if I heard you correctly. Thanks!
I've personally been making a similar recipe for years, and been tinkering with the ingredients until I got exactly the taste I was looking for. First off, as some commenters have noted, adding whey will indeed make the mayo last for months, if it even makes it that long that is ๐ I usually make a double batch and it lasts us around 6 weeks or so. Secondly, in dealing with the omega-6 issue of most liquid oils (including sunflower, as Sarah mentions) and the over-riding taste of olive oil, I have opted for many years now to use macadamia nut oil. As some of you may know, this oil is very rich in monounsaturated oils and what little omega-6 it has is in a one-to-one ratio with omega-3. So, you solve the omega-6 issue AND it tastes great… I've adjusted the recipe somewhat in other ways too, namely by putting apple cider vinegar instead of lemon… Give it a try!
Hi Eric , mind posting your recipe as well ? Iโm probably going to have trials and errors before I can find making it just right for my taste too . For example , what brand/type of whey do you use?
hello, there is no captions on this video. please add to captions. I am deaf. thanks you
Sarah, you're awesome! Between this blog, the WAPF board, and The Nourishing Traditions book (by Sally Fallon), I have learned so much. And it makes me feel so good that I can prepare "real" food for my family.
Really interesting blog – http://www.conquest-uk.com
Heh. Glad you corrected on the Omega 6 vs 3. I was giving my computer monitor really funny looks for a minute there.
Will be trying this out as it looks very nice.
NT says that with whey added, the mayo will keep for several months, not 2 weeks. It says it will last for 2 weeks, without the whey added. Also, if you add whey, you need to let it sit out for 7 hours before refrigerating.