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- Homemade Mayonnaise
Author: Thora ToftJanuary 10, 2017Updated October 20, 2019
Categories: Condiments - Sauces
The key to keeping mayonnaise a whole food is simple ingredients.
Prep time: 15 minutesMakes: 1 1/4 cupsDifficulty: Easy
•Gluten free•Dairy free•Grain free option•Soy free•
When made with the "new" healthy oils, such as coconut, olive, nut and seed oils, and even fresh meat fats, this can actually be healthy, and you won't need to ration it. Homemade mayonnaise should be used up within a week, since it uses raw eggs, so don't make too much. Once you're used to making it, it's fairly quick to make.
To keep this a whole food, you'll want to avoid using most processed vegetable oils, such as canola, soy, corn, peanut, etc.
This mayonnaise can be made with a blender, food processor or by hand. When using a blender or food processor, ensure that the motor doesn't run "hot." When it gets hot, and heats up the blender or food processor container, it will cause the mayonnaise to separate. Use a blender or food processor that stays cool, or simply prepare this by hand. If you find you really like making mayonnaise, then it will be worth it to buy a new blender or food processor that remains cool.
The color of homemade mayonnaise can vary a lot. The brightness of the egg yolks, the color of the oils or fats, and whether or not you use mustard, will all affect the color. The color can range from a pale off white all the way to a fairly deep lemon yellow.
Special Note on Raw Eggs: We are not advocating whether or not you should or should not use raw eggs. That is not the purpose of this recipe. This recipe is for anyone who has already made the decision to use raw eggs, and is fully aware of any risks. Here is the CDC's stance on raw eggs.
Use all organic ingredients, ensure any dried spices are labeled certified gluten free, and the packaged mustard is labeled gluten free.
You can use a combination of the following:
- Up to 50% Coconut oil - look for organic, and processed without chemicals; too much of this and the mayonnaise will be hard
- Up to 50% Olive oil - extra virgin (don't use the cheap stuff, it's notorious for being mixed with inferior processed oils); too much and it will be too strong of an olive flavor
- Up to 100% Avocado oil - look for extra virgin, organic, unrefined, and processed without chemicals
- Up to 100% Fresh meat fats - such as bacon fat, or fresh rendered or Homemade Lard (the commercial white block is a toxic mess, so don't use that) - grass fed animals, organic
- Up to 5% to 10% of some high end specialty oils - organic, prepared without chemicals: nut oils, such as Walnut Oil or Almond Oil (excluding peanut - which isn't even a nut), seed oils, such as Sesame Seed Oil or Pumpkin Kernel Oil. Be careful with the amounts of some of these specialty oils, as they can have very strong flavors.
You can add your own twist to your mayonnaise by adding your favorite spices or fresh herbs, such as garlic, paprika, basil, etc.
Ingredients:
• 2 Egg Yolks • 1 teaspoon Homemade Yellow Mustard, optional • 3 teaspoons Lemon juice or vinegar • 1/2 cup Extra virgin olive oil • 1/2 cup Coconut oil • Sea salt, to taste • Black pepper, to taste Notes:
- Special Note on Raw Eggs: We are not advocating whether or not you should or should not use raw eggs. That is not the purpose of this recipe. This recipe is for anyone who has already made the decision to use raw eggs, and is fully aware of any risks. Here is the CDC's stance on raw eggs.
- This mayo can be made in a blender, food processor or by hand. If using a blender or food processor, be sure it doesn't run "hot." If it gets hot the mayonnaise will separate. Use one that stays cool, or simply prepare this by hand. If you make mayonnaise often it will be worth it to buy a new one.
- The color can vary a lot with homemade mayonnaise. The brightness of the yolks, the color of the oil, and if you add mustard, will all affect the color. The color can range from off white, to a fairly deep lemon yellow.
Directions:
- You can mix this by hand, or with a blender or food processor.
- In a medium bowl, blender or food processor mix the egg yolks, mustard (if using), and 1 tsp of the lemon juice.
- Start whisking vigorously, or put the blender or food processor on low, while dripping the oil VERY slowly, even drop by drop in the beginning. If you put too much oil in all at once, it will separate and you likely will not be able to save it. Whisk non-stop and use a towel under the bowl to help stabilize it.
- As you add more oil, the mayonnaise will start to thicken, and you can pour the oil a bit faster now.
- When all the oil has been added and blended in and the mayonnaise is thick, whisk in the rest of the lemon juice and taste. Season to taste with sea salt and pepper, or your favorite herbs and spices.
Use this as a base for any recipe that calls for mayonnaise; and this can sometimes be used in place of yogurt or sour cream in recipes - give it a try.
Enjoy, knowing you have now made REAL mayonnaise, with real whole food ingredients, and no chemical additives!
Photo by: Thora Toft
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