Healthy Homemade Mayonnaise

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:

1. I am not holding back from using it more often in vinaigrettes and sauces.
2. I am not even feeling guilty for spreading some on bread for a sandwich whenever I fancy it.
3. 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:

1. Add all the ingredients into a tall jug, a mug, or a jar.
2. 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:

1. 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.
2. Use a Clean Sterilized Container:
   • Store the homemade mayo in a clean, airtight sterilized glass container to prevent contamination.
3. Label and Date:
   • Label the container with the date of preparation. Mayonnaise typically stays fresh for about 1 to 2 weeks in the refrigerator.
4. 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.
5. 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.
6. 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

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