This homemade mayonnaise is the easiest 2-minute recipe. It is paleo and Whole30 and it can be made in any jar or a mug just using an electric hand immersion blender. This mayonnaise recipe is guaranteed to turn out perfect every time. It tastes absolutely amazing and is a lot healthier than any store-bought. How you may ask? Well because it is made with the best wholesome ingredients and no processed and difficult-to-pronounce ingredients.
I always say that if any product contains ingredients that are difficult to read or pronounce it is also difficult to digest too. Mayonnaise is not considered to be a healthy option but a homemade mayonnaise IS! Just check out the ingredients I am using and you will see where I come from.
I remember with nostalgia these days when I was a kid and my mum or my grandmother mentioned mayonnaise making and we would all disappear. Haha. It was so much hard work! We used to make it all by hand those days and kids were the energy source, just what was needed for making mayo. I often used not to mind it at all but there were days when I could not be asked. I wish immersion blenders were invented in those days. Well, only try or dare even to imagine asking a teen to handmake mayo these days. LOL
Jump to:
- Why should I make mayo at home?
- How safe is it to eat raw eggs?
- How to make homemade mayonnaise?
- Ingredients:
- The best method to make homemade mayonnaise?
- Can I make egg-free mayonnaise?
- How to make vegan homemade mayonnaise
- How to store homemade mayonnaise
- Recipe FAQs
- Other recipes you may need a little mayonnaise:
- Healthy Homemade Mayonnaise
Why should I make mayo at home?
Years ago I was buying a whole jar from the store, using a spoonful or two, and then throwing the mayo away as I was not going to need some for a few months which meant wasting the rest. It is also so simple to make it, so why buy it?
Since I make my healthy homemade mayonnaise here are the benefits:
- I am not holding back from using it more often in vinaigrettes and sauces.
- I am not even feeling guilty for spreading some on bread for a sandwich whenever I fancy it.
- I can make the exact amount I need or a little extra and store it correctly ( see my notes below on how to store homemade mayo).
How safe is it to eat raw eggs?
Raw eggs are perfectly safe to consume and are used in many dishes both savory and desserts, but if for any reason you cannot have raw eggs, there are ways to pasteurize your egg.
How to make homemade mayonnaise?
A simple task that takes no longer than 2 minutes, depending of course on the quantity you want to make but since it’s such a super easy task, I always advise you to make it fresh. Make as much as you need but if you make more than you may need to use or have any leftovers, you can keep it refrigerated in a jar air-tightened and kept in the fridge for a week or a maximum of two. It can be used to make a delicious vinaigrette for another lovely salad. Use a spoon in a nice potato salad. Mmmmm!
What oil can you use to make homemade mayonnaise?
Avocado oil is the base of this recipe and I really love it. Avo oil is by far the best oil to use, it is a wonderfully neutral flavored oil. I have tried other oils and some were also good but not nearly as good as the avocado oil.
Homemade mayonnaise can be made using almost any oil including coconut oil, walnut oil, olive oil, cold-pressed sunflower oil, canola, and so on, depending on personal choice and flavor favorites.
My second choice but a very close call with the avocado oil version is the walnut oil which is also a fantastic choice for making a delicious and healthy homemade mayonnaise. Just give it a go.
Ingredients:
- avocado oil
- egg yolk (fresh organic)
- mustard (yellow or Dijon)
- cider vinegar (organic)
- salt (sea salt or pink Himalayan)
- black pepper (to taste - optional)- I always add it - you can even see it in the picture
The best method to make homemade mayonnaise?
My method is simple. I used to make it by hand (phew a lot of whisking) but since I’ve tried with a hand mixer I can only recommend this. So easy and the chances of going wrong are super slim.
Steps:
1. Take out any tall glass (mug) with a wide enough bottom to fit a hand blender all the way to touch the bottom of the jar/mug.
2. Add the egg yolk (try not to break it) then add the vinegar, the mustard, and salt over the egg yolk. No whizzing yet!
3. Pour the avocado oil over. Still no whizzing!
4. Very slowly submerge the blender all the way into the bottom of the jar till touch the bottom and start whizzing at low power and without moving the blender for approximately 20-25 seconds. You will just see the mayo will start turning white.
5. Now, move the blender upwards but not getting it out into the air. Go downwards again into the jar till reach the bottom again. Go up and down a few more times until you have the mayonnaise all formed. This is it, in 3 min you have the mayo. That includes all the preps. 😀 Pretty quick and easy, right?
Can I make egg-free mayonnaise?
Yes, absolutely!
Just substitute the egg with milk. Any type of milk you wish.
- Oil - use a healthier oil like avocado or extra virgin olive oil
- Milk - use a dairy-free like soy milk
- Apple cider vinegar
- Dijon mustard
- Salt
- Turmeric (just for a little colour) is optional of course
The rest of the procedure is all the same which is:
- Add all the ingredients into a tall jug, a mug, or a jar.
- Use an immersion blender turned on high speed to turn these ingredients into a delicious and super creamy eggless homemade mayonnaise. You will never want to buy your mayonnaise again.
Nutritional value for one serving :
Calories: 86kcal Carbohydrates: 1g Protein: 1g Fat: 10g Saturated Fat: 1g Cholesterol: 1mg Sodium: 103mg Potassium: 7mg Sugar: 1g Vitamin A: 10IU Calcium: 6mg
How to make vegan homemade mayonnaise
I make two types of vegan mayonnaise.
You can make aquafaba vegan homemade mayonnaise using just 6 ingredients :
- aquafaba (¼ cup /60ml) – the liquid or the brine leftover from canned chickpeas;
- apple cider vinegar (1 ½ tsp) - use the organic with mother cider vinegar;
- dates syrup (1tsp) - you can use brown rice or maple syrup;
- mustard powder (¼ tsp) - liquid mustard may not work as well;
- sea salt (1 pinch) - for extra flavor but any salt will work including smoked salt ;
- avocado oil (¾ - 1 cup or 180-240ml) which is streamed in while mixing. Sunflower oil has proven to work best, but I prefer avocado oil - maybe you will get a thinner mayonnaise.
Nutrition for each 1 serving consisting of 2-Tbsp:
Calories: 186 Carbohydrates: 1 g Protein: 0.1 g Fat: 20.5 g Saturated Fat: 2 g Polyunsaturated Fat: 0.78 g Monounsaturated Fat: 17.12 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 75 mg Potassium: 1 mg Fiber: 0 g Sugar: 0.5 g
For the other type of vegan homemade mayonnaise that I make you will only need 4 ingredients :
- avo oil (1 cup or 220-240 ml)
- olive oil (1-2 tbsp) - only a little for extra flavor
- soy milk - (½ cup - 115-120ml) - use unsweetened
- organic cider vinegar ( 2 tsp) - you may add lemon as well (1tsp vinegar and 1 lemon juice) or replace the vinegar with lemon juice altogether
- garlic fresh (made into paste) or powder (optional)
- maple syrup (optional)
- 1 pinch of salt
Like the egg mayonnaise add all the ingredients to a jug/mug/bowl and blend all at high speed using an immersion blender to blend it into a nice thick delicious mayonnaise. It is as good as the one you buy taste wise if not better and so much healthier as it only contains just the 5-6 ingredients that you know you put in.
I find that homemade mayo is such a great way of controlling what you eat and also the amount you make it's the amount you need meaning no waste.
How to store homemade mayonnaise
Storing homemade mayonnaise properly is important to ensure its safety and its quality. Here are some tips on how to store your homemade mayo:
- Refrigerate it Immediately:
- Homemade mayonnaise contains raw eggs, which can spoil if left at room temperature. As soon as you've made the mayo, transfer it to the refrigerator promptly.
- Use a Clean Sterilized Container:
- Store the homemade mayo in a clean, airtight sterilized glass container to prevent contamination.
- Label and Date:
- Label the container with the date of preparation. Mayonnaise typically stays fresh for about 1 to 2 weeks in the refrigerator.
- Keep it at a Constant Cold Temperature:
- Store the mayonnaise in the coldest part of your refrigerator, usually the back of the fridge. This helps maintain a consistent temperature.
- Avoid Cross-Contamination:
- Ensure that the utensils and containers you use to handle the mayonnaise are clean and free from any contaminants. Avoid any double-dipping utensils.
- Use Clean Utensils:
- When you are scooping mayo out of the container, use clean utensils to avoid introducing bacteria.
Avoid Freezing:
- Mayonnaise doesn't freeze well, and freezing can affect its texture and quality. It's best to store it in the refrigerator for a maximum of 2 weeks.
Remember that the shelf life of homemade mayonnaise can vary based on factors like the freshness of the ingredients used and the cleanliness of the utensils and containers. Always trust your senses and if the mayo looks or smells off, it's safer to discard it and make a fresh one.
Recipe FAQs
Don't panic, this can happen so if your mayo is runny or it won't emulsify, there is a simple way to repair it.
Try adding some boiling water (1 tablespoon) and keep mixing. This should put your mayo in order.
If the hot water will not fix it, then add one egg yolk into a clean mug or a clean jar and while mixing it, stream in the runny/ 'broken' mayo, little by little. You will get a nice viscous mayo in no time and since you now have two yolks, feel free to add more oil too if you like but that is not a must. You can (if you want) add up to 200 ml (one cup) of extra oil.
Sometimes, depending on what you do with it, being runny does not even matter - the taste is all that matters, and making sure it is well seasoned.
Yes. You can add the whole egg or you may choose to make your homemade mayonnaise by using just egg white instead of yolk.
Other recipes you may need a little mayonnaise:
- Potato salad with egg and swede
- Swede raw broccolini and roast chicken salad
- Spicy lamb koftas and salad boats
Healthy Homemade Mayonnaise
Equipment
- immersion blender
- jar or a jug or a mug
Ingredients
- 200 ml avocado oil (1 cup)
- 1 whole egg yolk (fresh organic)
- 1 teaspoon mustard or 2 teaspoons depending on how you like it
- 1 teaspoon cider vinegar use organic with mother
- 1 pinch salt kosher or pink Himalayan
- 1 pinch black pepper
Instructions
- Take out any tall glass (mug or a jar) with a wide enough bottom to fit a hand blender all the way to touch the bottom.
- Add the egg yolk (try not to break it) then add the vinegar, mustard, and salt on top of the egg yolk. No whizzing yet!
- Pour the avocado oil over. Still no whizzing!
- Very slowly submerge the blender all the way into the bottom of the jar till touch the bottom and start whizzing at med-high power and without moving the blender for approximately 20-25 seconds. You will just see the mayo will start turning white/yellowish.
- Now, move the blender upwards but not getting it out into the air. Go downwards again into the jar till reached the bottom again. Go up and down a few more times until you have the mayonnaise all formed. This is it, in 2 min you have the mayo. That includes all the preps and gathering the ingredients. Pretty quick and easy, right?
Notes
- Avocado oil is my favorite and the one I use the most, primarily because it is a healthy option and it’s neutral when it comes to taste and flavor.
- Walnut oil is also a fab option as it is a very healthy oil and it has no flavor.
- Olive oil - is very good to use providing is high in polyphenols but bear in mind this it is bitterish so your mayo will be slightly bitter thus you might want to stick to one of the above oil options.
- Use as fresh eggs as possible. Use organic ideally procured from a sustainable source like a local farm or farmer's market. I’ve made mayonnaise with store-bought eggs as well in the past and it was all ok.
- make sure your egg is at room temperature. This is paramountly important!
Lissa says
I failed as well first try - so I dumped the liquid failure into another glass, put another egg in the container, blended then slowly added the liquid fail into it. It worked!
I'm just not about the flavour. I might have added too much mustard. I used apple cider vinegar with mother in it. Perhaps if I added some honey it might take it up to the Hellman's mayo flavour I love haha. Thanks for the quick recipe!
Ramona says
Thank you so much Lissa. It is fairly sensitive if too much acid is added to it. Better start with less than too much as that is definitely a failure. I am so glad it did work in the end. It occassionally splits for me as well but I do exactly that after trying the hot water hack. Also adding a hard boiled egg will work pretty well.
Nelu says
This worked quite a few times now. The first time it didn't but I guess I have done something wrong, in fact I surely did as it worked every time since. I must admit I am a little nervous everytime but when i see it turns out right a big relief comes up on me and i start breathing again. Thanks for this recipe dear Ramona - I have tried a few recipes before ant it was a total disaster.
Ramona says
hah Nelu, thanks soo much - I know it works every time for me too. You made me laugh and I can just about picture what happens and how you brethe with relief when your mayo turns out the way you expect it to turn. The positive thinking might be what makes it work too. hehe thanks again! Ramona x
Beth Sansoucie says
I just tried this recipe and was so excited to do this but it is just liquid, not a mayonnaise consistency at all! I'm soooo upset, wastes a cup of expensive avacado oil! I followed your directions! Please help! 😔
Ramona says
hey Beth, thanks for reaching out. I’m really sorry to hear this happened—there’s nothing more frustrating than having something not turn out, especially with expensive ingredients like avocado oil! I’ve made this recipe several times, and while it usually works perfectly, I know that homemade mayonnaise can sometimes split due to a slight variation in temperature, blending speed, or ingredient addition.
Have you tried the hot water hack? Extra lemon, unless there was too much of it.
I suggest,since your mayonnaise turned out too liquid, don’t throw it away! You can start with a fresh egg yolk in a clean bowl, whisk it, and then slowly drizzle in the split mixture while blending. This usually fixes it and brings everything back together perfectly! Please do let me know how it went. I will need to add a video for this soon. Thanks again!
Let me know if you try this—I'd be happy to help troubleshoot further so you can enjoy this healthy homemade mayo! 😊"
A W Brown says
To have it thicker , simply use an immersion blender and add a teaspoon of honey .. It works as a emulsifier to keep it all together , if it is not thick enough for you , I throw in an avocado , it makes it creamier , and doesn't affect the taste much .. Stirring seems to never get to where you want to be ...
If you want the best salad dressing ever use a 1/3 cup of balsamic vinegar , depending on your taste ........... this was good!
Sam says
Mine is runny too. I tried adding another egg as you suggested her but it's still the same.
What's the hot water hack?
Ramona says
Hi Sam! No worries — that can happen sometimes! 😊 This happens to me sometimes when I rush things and eggs or any ingredients are too cold. when adding a new egg is best to start with a fresh new egg and add the runny mayo to the new egg little by little. This is after you tried the hot water.
The hot water hack is just adding 1–2 tablespoons of hot (almost boiling) water while blending. It helps the mayo thicken up.
Make sure everything’s at room temperature too. Hope this helps! 💛
Celine says
I thought it was a waste of time first time but gave it another go and another chance and it worked perfectly. I think it is important to have all ingredients at room temperature as suggested- this is the only change I have made and it was total success.
Jill says
Hi Ramona! This is probably a silly question that I know the answer too lol I just want to confirm that the calories, 355 is for the total amount of servings this recipe makes correct? It isn't just for the one serving? Again, stupid question but I am on a weight loss journey and in a calorie deficit so I just need to confirm calories per serving - if my math is right, it is about 71 cals per serving if the recipe makes 5? Thank you Ramona!!
Ramona says
Hey Jill,
I am so sorry for the tardy response - I was away for a few days but here is my answer to this. The whole recipe contains almost 1800 calories - oils are very high caloric wise so 355 calories is for approximately 70 ml of this mayo. You can even cut that to half - depending what you use it for. If you are looking at cutting calories significantly make a mayo with no oil but just out of boiled eggs, yogurt and all the rest of the ingredients - I will need to add that recipe soon. It is delicious too.
Ashley Ng Yen Li says
How long will this last in the fridge? Thank you!
Ramona says
Hi Ashley,
It will last well 2-3 weeks.
Pennelope says
Excellent and quick recipe! It can be tricky if you don't get the ingredients right but I have made this about 5 times and only once it failed maybe because I did not pay close attention to the quantities and i took the egg straight out of the fridge which could be why.
Kay says
Hi. I just made this mayo and wondering where I went wrong. The yolk has split but didn't think that would make much difference. Also, only put in 100 ml of oil as 200 ml seemed a lot for one egg. Followed the method and mayo is thin and runny, and won't thicken. What should I have done differently? Don't want to throw it away so now have to find another use for it. Any advice? Thanks.
Ramona says
Hey Kay, thank you for reaching out and sorry for the tardy reply. I was away and I didn't manage to check the messages. There are various factors that can impact the outcome of a homemade mayo and few that I can think of is the temperature of the egg as well as freshness, the amount of acid added, i.e. lemon juice and also the mustard. I have to say that sometimes it flops at my end as well, so I start again separately and I add the flopped one to the good one little by little so theres no wastage.
Sandi Ruelke says
I always use room temperature eggs. I make my mayo in a wide mouth pint canning jar. No need to transfer, keeps very well. I also use different vinegars (Lemongrass mint and also fig vinegar-family favorites) Use only yolk for thicker mayo, if too thick, add white after you have checked thickness. Usually use 2 yolks, nearly fill jar with oil, and see if I want to add any whites.
Patty Walker says
Husband had a stroke a few days ago, so all new cooking style for this old grandma. I’ll be referring to your recipes daily.
First effort, mayonnaise and lentil bread.
Thank you for being here!
Ramona says
Oh, Patty, I am so so very sorry to hear that your hubby had a stroke. I am so happy and chuffed you find my recipes helpful. A lot of good Mediterranean way of eating recipes here so it will be great to hear more from you and how hubby is doing 🤗. Thank you so much for your kindest words lovely Patty. Sending you hugs and all the best good health wishes.♥️♥️
JW says
Hello, I left a question a few days ago but it doesn't seem to have been published. I'd just like to know if it's possible to put the ingredients in a good food processor and use that instead of the step-by-step immersion blender approach. I don't have an immersion blender and have a handicap that makes them difficult to use, so I generally use food processors instead. Is it possible to do that for this recipe? How much of the final result actually depends on the immersion blending mixing it a specific way? Thanks!
Ramona says
Thank you so much for your patience and once again dear JW and once again I apologise for the delay in answering to you. Please do let me know if you tried a food processor and if it worked. I guess it will be fine to use one if making a larger quantity.
Niko says
thanks for sharing the recipe.
Could you please share for how long does it last while stored in the fridge?
Ramona says
Hey Niko, thanks for stopping by. This mayo can be kept in a air tight jar for 2 weeks. I add some to my salad vinaigrette so it never lasts for longer.
JW says
Hello, do you have to use an immersion blender and do it in such a specific way? Can you just put all the ingredients in a food processor and blend it that way instead?
Ramona says
Hi JW,
I am very sorry for the tardy response, I have had a crazy busy last few days. I will be very honest with you and say that I have not useda food processor to make mayo yet. I have only made it by hand with a whisker, I have used a hand mixer or an immersion blender. I do not see why a food processor wouldn't work but I guess I will need to try. I assume adding all or most of the oil which you will need to in order to have enough for the blade to catch on would break the mayo. The immersion blender mixes the egg mustard lemon first an then ir gradually ( at a fast pace) takes in the oil and the mayo forms beautifully. I would suggest using a hand mixer. It would be better and safer and add the oil in a thin stream gradually. If you can.
Thanks again for your patience!
Ramona x
Kelly says
Mine didn't turn out so well. Followed directions completely even adding hot water and it's still runny
Ramona says
That can happen for various reasons. Egg too cold, too much mustard or lemon etc. I flop it sometimes too but I start again and I add the runny one little by little to the successful one so I don’t waste it.
LIZ says
Same. Added 2 eggs and water. And still runny. Huge waste
Ramona says
This can happen, Liz and can be for various reasons. Egg too fresh or too old, too cold. When this happens, I start again and add the spoiled one to the good one little by little and you end up with more mayo but all good. Adding more eggs to the spoiled one wont work, you need to do it the other way around. Start a fresh one and add the spoiled one into a little stream while whizzing. I am convinced you will manage and it will work the next time.
Danny says
I thought this recipe would be good and it is! It does have a little bitter aftertaste but this is olive oil for you. I did make it with walnut oil and avocado oil and it was perfection. Thanks for suggesting that, I would have never thought to use such oils for mayo (I did not even know walnut oil existed till now) but it is the only mayo I would ever use. I would give it 6 stars if I could, is that good?
Dodhi says
Excellent mayo recipe indeed. I never thought of using other oils so I have made it once with peanut butter and another time with walnut oil. Wow! I have definitely learned something new and may mayo will never change now not to say that I will never use store-bought versions any longer. Thanks for this wonderful recipe.
Ramona says
Thank you so much Dodhi. I am so glad that the mayo recipe worked well for you and that I have managed to teach you something new. This is so valuable to me, thank you !!
Anna says
I wasn't sure about making my own mayo, but after trying this version, it is safe to say that I will not be buying mayonnaise in a shop ever again! It's delicious, quick and easy to make, and the flavour is just soooo much better than any shop-bought!
Ramona says
Thank you so much dear Anna. It is so true, homemade mayo is best and the best part of it is that you know exactly what goes in and can use the best ingredients such as organic/free range eggs, best quality and much healthier oil, and a variety too.
Katie Crenshaw says
I am never eating store bough mayo again! This was so easy and delicious!
Ramona says
yes!! That's a result! Thank you so much, Katie.
Lori | The Kitchen Whisperer says
Homemade is so easy to make and something everyone should know how to make! I love how detailed your instructions are! Thank you so much for sharing! Such an incredible recipe!
Ramona says
Thanks so much, Lori.
Ksenia says
Whenever I have egg yolks left I want to make mayo - and your recipe was just what I was looking for!
LaKita says
This homemade mayonnaise recipe is so simple to make and came together perfectly in minutes.
Ramona says
yayy, success! This recipe never failed me I have to say which is why I said I better share it. Thank you Lakita!
Ann says
We tend to go through quite a bit of mayo at our house, so a homemade mayo recipe sounds like it would fit us well! Thanks for the share!
Ramona says
You are most welcome, thank you, Ann!
Amy Liu Dong says
I love this recipe, it is so simple and the instructions are so easy to follow.
I will make this at home. Thanks for sharing!
Ramona says
Thank you so much Amy!! xx
Tracy says
This was so delicious and creamy! I've never made mayo with avocado oil before and this was so so good. I'm never making it without it again!
Ramona says
We love it too, thank you so much! Avo oil is a really nice flavour free oil and works so well for making homemade mayo
Mikayla says
I grabbed a jar from my canning cupboard and whipped (literally) this up, it truly does have the best rich creamy flavor than any store bought.
Ramona says
Thank you Mikayla 😉 xx
Jade says
Mayonnaise insanely delicious! I just tried this recipe, so I only made a small amount, but I liked it so much that I need to make more.
Maggie says
I had been looking for a good mayo recipe. This was hit it out of the park. We loved it! Definitely making again.
Nora says
The mayonnaise turned out perfectly! So delicious! Thank you!
Jamie says
I used this homemade mayo for a potato salad and it turned out to be the best potato salad thus far and I can say it was all due to the fresh mayo! I'll be making this again!
Debra says
Thank you....so easy and I prefer homemade!
Sloan says
I never liked mayo until I started making it homemade. I love using it in chicken salad.
Chef Dennis says
I am loving this recipe! Thanks for sharing.
Oscar says
I loved making this homemade mayo recipe. So much better than the store bought mayo and cleaner ingredients. Going to make this from now on instead of buying mayo.
Rob says
Thanks for giving so many options to make this mayo! I usually don't like mayo because of the egg, but I will have to try it now that I see there are ways around that.
Jenny says
Love this easy recipe for healthy mayonnaise!
Amanda Scarlati says
Such a great alternative to store bought! So easy and delicous!
Priya says
Definitely trying this!
Jai says
I have never thought to make my own Mayonnaise. But this looks so easy and fresh I Will definitely try it!
Alexis says
Homemade mayo is the best! Thank you for sharing your recipe.
Genevieve | Fitty Foodlicious says
I love making homemade mayo and your recipe looks perfectly delicious!
Leslie says
Thank you for clearing up the misconception about raw eggs, perfectly safe. 🙂 This recipe looks like the perfect staple!
Jacqueline Debono says
This was the first time I've ever made homemade mayo and it was so so good and easy too! No more store-bought mayo for me! Thank you!
Chef Dennis says
What a wonderful mayonnaise recipe! It's been a while since I made mayo and it really is so much better than store-bought!
Julie @ Running in a Skirt says
I was looking for a homemade mayo recipe and this was perfect. So much fresher and tastier than the jar.
Amy Liu Dong says
Homemade is the best, and this one looks really good and a tasty recipe. Thanks for sharing!
Stine Mari says
Mayonnaise is my life. I eat it almost every day. I love to make it with the avocado oil, healthier and better tasting!
Robin says
This recipe is so simple, straightforward and delicious. I'm not sure why I hadn't been making my mayonnaise. Thanks for the encouragement.
Marta says
Don't overlook the apple cider vinegar in this mayo! Such a simple ingredient added so much depth of flavor to the mayo. I won't go back to store bought mayo again!
Ramona says
Absolutely right dear Marta. Thank you so much for highlighting that too. Such a healthy and good for us ingredient cider vinegar is!
Natalie says
I found the healthier avo mayonnaise in stores but now I see this is easily done at home. It's so much better when it's homemade. Thank you so much for the recipe.
Ramona says
Thank you Natalie, I am sure you will not think of buying avo mayo now. This recipe it's so easy and delicious.
Jen Sim says
This homemade healthy mayonnaise looks delicious. There is definitely something special about homemade mayo! Thanks for sharing.
Ramona says
I agree, thank you so much Jen Sim.