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!
Healthy Homemade Mayonnaise
- 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)
- 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.
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!
Discussion (223 Comments)
Is it possible this gets too hot to emulsify? I just slowly added the olive oil to my vitamix and it looks separated. Haven’t added coconut oil yet… guess I’ll keep going.
I just made the mayo recipe from the wellness mama cookbook and it came out watery. Then i read here not to use EVOO, which i did. Is that why it didnt come out thick and creamy or is that just for flavor?
Thank you for 5is healthy alternative to mayo! So, if I don’t want a coconut flavour I can just use double pure olive oil? It would be 2-2/3 cups of olive oil added slowly and no coconut oil?
Here we have a lovely recipe to help us make mayo with GOOD FOR US Omega 3 oils. What I can’t believe is the comments from people freaking out about the raw egg. The poorly regulated food industry in this country (US) combined with the media has made it sound like every raw egg is dangerous. This is simply not true!
1) There are eggs at the supermarket in the US that are ok to eat raw (look for the carton stating this).
2) Grow your own eggs so you know exactly if they come from healthy birds.
3) Buy pasture raised eggs from farm markets, health food stores or local farms.
4) An uncracked, unwashed egg will keep at room temperature for weeks (in the US, laws require the eggs be washed before sent to the store, so the protective coating is washed off and those eggs require refrigeration. Eggs elsewhere in the world are never refrigerated.).
5. Considering the last few bacteria scares in the US were caused by washing produce with tainted water, maybe we should think twice about trusting that the egg washing water isn’t the actual source of any bacteria.
6. If you wash your eggs prior to cooking, ALWAYS use water that is 20 degrees warmer than the egg. The reason for this is that the egg is porous and cold water can DRIVE dirt & bacteria into the egg. Gross.
A happy hen keeper