Homemade mayonnaise is quite easy to make and tastes delicious! I like to make mine in the food processor, it is extra easy that way and you will have homemade mayo in no time. So why buy the chemically adulterated mayonnaise at the store, when you can make your own using healthy unrefined oils and farm-fresh eggs. Commercial mayo doesn’t have much of anything going for it nutritionally. While on the other hand, the homemade mayo has live enzymes, good fats, and proteins. So which mayonnaise do you choose? I know what I choose 🙂
The “healthy” homemade kind, of course!
If you are new to homemade mayonnaise I suggest using more sunflower oil than the other oils. This will give the closest to store-bought flavor, allowing you and other family members to adjust to the new taste. (For example: 1 cup sunflower oil + 1/4 cup coconut oil +1/4 cup olive oil.) As you get used to this “new taste” you can gradually reduce the sunflower oil, increasing the olive oil/coconut oils to compensate.
- 1 egg yolk (farm fresh is best, at room temperature)
- 1 whole egg (farm fresh is best, at room temperature)
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon lemon juice
- 1½ teaspoons unrefined sea salt
- 1 to 2 teaspoons raw honey, maple syrup, or rapadura / sucanat OR 5 to 10 drops Now Foods Organic Liquid Stevia (*use only stevia on sugar-free diet*)
- pinch paprika, optional
- pinch garlic powder, optional
- 1½ cups extra-virgin olive oil, virgin coconut oil*, or sesame oil OR expeller-pressed sunflower oil (a combination of oils gives the best flavor, experiment for yourself~)
- 1 Tablespoon Whey (optional - but makes for longer lasting mayo...see how to obtain whey)
- Add the egg yolk, whole egg, lemon juice, apple cider vinegar, sea salt, paprika and garlic powder (if using), and honey (or other sweetener) to a food processor. Pulse a few times to incorporate.
- Turn on the processor and begin adding oil drop by drop while the machine is running. (It is very important to add the oil very slowly in the beginning in order to create an emulsion.) Once and emulsion is formed, you may continue adding oil in a slow steady stream; continuing until all of the oil is incorporated. Taste and adjust seasonings as desired.
- Transfer mayonnaise to a glass jar and store in the refrigerator for up to 1 week. If you wish your mayo to last longer, see the note below.
For Longer Lasting Mayo: Mix 1 Tbsp. Whey* into mayonnaise after it is processed. Transfer to jar, cover with lid, and allow to set at room temperature for 4 to 8 hours. Afterward, transfer to the refrigerator, where it will keep for up to 1 month. --See How to Obtain Whey--
~If you are new to homemade mayonnaise I suggest using more sunflower oil than the other oils. This will give the closest to store-bought flavor, allowing you and other family members to adjust to the new taste. (For example: 1 cup sunflower oil + ¼ cup coconut oil +1/4 cup olive oil.) As you get used to this "new taste" you can gradually reduce the sunflower oil, increasing the olive oil/coconut oils to compensate.
Since coconut oil solidifies under 76F, using ALL coconut oil in this recipe will cause the mayo to solidify in the fridge. The mayo will still be good, but will need to brought up to room temp before becoming spreadable again. If you want to keep the mayo spreadable straight from the fridge, use a combination of the above oils. (Makes 1½ to 2 cups mayonnaise.)
*Sugar-Free / Grain-Free
Raw Eggs and Salmonella: According to Dr. Mercola, the risk of contracting salmonella from raw eggs is not likely. Only 1 in 30,000 eggs are found to be contaminated, and salmonella infection is usually only present in traditionally raised commercial hens (which are typically pumped with antibiotics, disease-ridden, and raised in unnatural confined conditions). This is why it is important to know where your eggs are coming from…. so avoid commercial eggs and buy organic, free-range/farm fresh eggs. Farm Fresh eggs from pastured hens are better for you too in that they’re higher in omega-3s, vitamins A, B12, and E and lower in fat and cholesterol.