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
- 1 1/2 teaspoons unrefined sea salt
- 1 to 2 teaspoons raw honey, maple syrup, or rapadura
/ sucanat
OR 5 to 10 drops NuNaturals Pure Liquid™ Clear Stevia™ (*use only stevia on sugar-free diet*) - pinch paprika, optional
- pinch garlic powder, optional
- 1 1/2 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)
*Note: 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.
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.
Makes 1 1/2 to 2 cups mayonnaise.
*Sugar-Free / Grain-Free
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 do not have a food processor, but have an immersion blender
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.
Hi Shannon!
I have a large family and try to make just about everything from scratch. I also look for bulk foods through co-ops. Could you recommend a source for buying organic cold-pressed sesame oil in bulk please. If you have any suggestions for bulk stevia powder that would be great too! Thanks!
Barb
Barb, I get a lot of my food items from Amazon.com
I get my stevia from iHerb.com and the brand is NuNaturals.
Not sure if you’ve heard about Azure Standard, but they sell a lot of food items is bulk and have great prices from what I’ve heard. You just have to see if they have a drop point in your area.
Hi Shannon! I made this mayo yesterday and am very pleased with how it turned out! Thanks for the wonderful recipe! However, since I used coconut oil the mayo solidified when I put it in the fridge. What did I do wrong or what should I do differently?
Gretchen, you didn’t do anything wrong. Since coconut oil solidifies when the temp is under 76F, the mayo itself will solidify as well when placed in the fridge. (I will add a note about this to the recipe.)
It’s not very convenient, but you you can always set the mayo out on the counter before you want to use it to let it soften up a bit first. Next time maybe try using a combination of oils, that is what I do. I tend to use 1/3 extra-virgin olive oil, 1/3 virgin coconut oil, and 1/3 sesame oil (not toasted sesame oil). Using a combination of the oils will allow the mayo to stay spreadable straight from the fridge.
Would it work if I use 3/4 cup coconut oil and 3/4 cup olive oil? I don’t have any sesame oil and would rather not buy it if I don’t have to. Thanks for your help!
yes, I believe that should work just fine.
I keep forgetting to try this! I have wanted to make my own mayo for some time now.
Hi Wendy!
Thanks for dropping by. It’s not hard to do, just need a steady hand with the oil. After that it’s just adjusting to ones own personal tastes. I know I have tried many times at making mayo, to get the flavor just right for our family. This one was finally it for us.
Give it a try, it’s kind of fun to experiment with.