Easy Homemade Mayonnaise
Prep time
Cook time
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Making your own mayonnaise is so easy with a food processor! Not to mention it's healthier for you than store bought and can be preserved so it lasts longer by using a simple lacto-fermentation technique.
Serves: 2 cups
  • 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)
  1. 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.
  2. 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.
  3. 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 sugar-free diets use stevia*
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.)
Recipe by Cooking God's Way at https://www.cookinggodsway.com/homemade-mayonnaise/