and Tasty Mayonnaise Recipes
Homemade mayonnaise can be made using many types of oils to make a variety of tasty mayonnaise recipes.
You can even make an eggless mayonnaise recipe if you want.
Mayonnaise recipes that you make at home will generally be much healthier for you than the mayonnaise that you buy at the grocery stores or even at health food stores.
Making homemade mayonnaise is so easy and there are so many different types of mayo recipes for you to try.
You could make a fermented homemade mayonnaise that will have a longer shelf life.
Or make a popular Paleo mayo using cold-pressed avocado oil.
Basic Homemade Mayonnaise Recipe
- 2 Room Temp Raw Pastured Egg Yolks
- 1 tsp. Organic Dijon Mustard
- 1 Tbsp. of Freshly Squeezed Lemon Juice
- 1 cup or 1 1/2 cups of High Quality Oil (Preferably Cold-Pressed, Organic, & Extra Virgin Oil)
- Optional: Big Pinch Sea Salt & Pepper
- Blend egg yolks, mustard, and lemon juice with a whisk or pulse together in a mini food processor.
- Very slowly drizzle in the oil while whisking or pulsing your food processor.
- When an emulsion forms, you can then pour the oil in a little quicker.
- When you are out of oil, stop and add in the seasonings to flavor your mayonnaise.
- Whisk or pulse one more time.
- Put your homemade mayo into a glass jar with a lid on.
- Store in refrigerator for up to a week.
Like Store-Bought Homemade Mayonnaise Recipe
If you want to make a mayo that tastes like store-bought, it's best to use neutral tasting oils.
- 1 Whole Egg & 1 Egg Yolk (Pastured Eggs)
- 1 tsp. Organic Dijon Mustard
- Pinch of Sea Salt
- 1 1/2 Tbsp. of Freshly Squeezed Lemon Juice
- 1 cup Cold-Pressed Organic Sunflower Oil or Other Cold-Pressed Oil
- Add your mayonnaise ingredients (except the oil) into a mini food processor and pulse a couple of times to mix.
- Then slowly drizzle in the oil while pulsing ingredients until an emulsion forms.
- Slowly pour in the rest of the oil and stop when thickened.
- Use in a ranch salad dressing!
I've yet to make a mayo using olive oil that I actually liked.
And it could be because most olive oils (which includes extra-virgin olive oil) are cut with lower quality oils. Buyer beware!!!
Paleo Homemade Mayonnaise Recipe
- 1 Pastured Room Temp Egg Yolk
- 1 Tbsp. Freshly Squeezed Lemon Juice
- 1 Tbsp. of Filtered Water
- 1 tsp. Dijon or Grainy Mustard
- 1 cup Cold-Pressed Organic Avocado Oil
- Optional: Sea Salt, Black Pepper, etc.
- Add all ingredients (except seasoning) into a narrow cylinder-shaped cup that works with an immersion blender.
- Stick immersion blender all the way to the bottom of the narrow cup - start pulsing.
- Once an emulsion starts to form (in only a few seconds).
- Move immersion blender up and down to form a creamy texture.
- Stop blending and add in the salt or other seasoning.
- Then do a quick pulse or two to mix your seasoning into the mayonnaise.
- Paleo homemade mayo keeps for about 1 week in refrigerator.
This mayonnaise recipe uses avocado oil which has become very popular in the Paleo community.
Avocado oil is a healthy fat high in monounsaturated fat which is good for your heart.
Cold-pressed organic avocado oil will be the least processed and give you the most nutrition.
You will find avocado oil at health food stores and even at "regular" grocery stores these days.
Japanese Homemade Mayonnaise Recipe
A lot of Japanese recipes will call for the use of Japanese mayonnaise instead of American mayo.
You could use Japanese mayonnaise with your sushi, on your burgers, with your potato salads, and even use it to flavor ice cream.
- 2 Large Pastured Egg Yolks
- 1 tsp. Organic Sugar
- 4 tsp. Rice Vinegar or Fermented Apple Cider Vinegar
- 1 1/2 cups Cold-Pressed Organic Oil
- Optional: Pinch Sea Salt & Black Pepper
- Place the egg yolks, sugar, and vinegar in a warmed/dry mixing bowl.
- Whisk to combine ingredients.
- Then very slowly drizzle in the oil while continuously whisking to emulsify the mayonnaise.
- Quicken the pace slightly to finish the oil.
- Add in seasonings and whisk until thick and glossy.
- Put mayonnaise in a jar with a lid on and store in your refrigerator for about a week.
Japanese mayo is creamier in both color and in texture compared to the American version of mayonnaise.
This mayonnaise has a tangy and sweeter taste - it may resemble miracle whip.
Lacto-Fermented Homemade Mayonnaise Recipes
Step by Step Instructions
- 3 Pastured or Organic Egg Yolks
- 2 tsp. Organic Raw Honey
- 1 tsp. Homemade Dijon Mustard
- 1 Tbsp. Raw Apple Cider Vinegar
- Optional: 1 tsp. Sea Salt (or to taste)
- Blend ingredients for about 30 seconds in a food processor.
- 1 to 2 cups of Greek Extra Virgin Olive Oil (Another Option is 1/2 Greek Olive Oil with 1/2 Melted Grass Fed Ghee)
- Very slowly pour in the oil until an emulsion forms.
- Then slowly add in the rest of the oil, but a little faster than at the beginning.
- 1 Tbsp. Sauerkraut Juice (that contains probiotics)
- Mix in sauerkraut juice with the thickened mayo.
- Pour mayonnaise into a glass jar and cap.
- Set out at room temperature for 7 hours to ferment.
- Then put into the refrigerator. Should keep for about a month.
Use Real Sauerkraut Juice!
Use "real" sauerkraut juice to preserve this homemade mayo.
That way it will last longer than most other homemade mayonnaise recipes.
Lacto-Fermented Mayonnaise - using Whey
This homemade lacto-fermented mayo uses whey as a probiotic preservative.
You can make whey by straining good quality yogurt by using a coffee filter or cheesecloth.
Step by Step Instructions
- 1 cup of Organic Oil Blend
- Equal Parts of Melted Aroma-Free Coconut Oil, Greek Extra Virgin Olive Oil, & Cold-Pressed Organic Avocado or Sesame Oil
- 1/2 tsp. Homemade Dijon Mustard
- 2 Pastured or Organic Eggs Yolks
- Whisk mustard and eggs yolks together.
- Slowly add in the oil blend while whisking to form an emulsion.
- Splash of Freshly Squeezed Lemon Juice
- 1 Tbsp. of 100% Grass Fed Raw Whey
- Pinch Sea Salt
- Organic Dried Herbs (Tarragon, Basil, etc.)
- When you have a creamy mayonnaise, add in the rest of ingredients and whisk to incorporate.
- Let this mayo sit on the counter at room temp and cap.
- Let sit approximately 7 hours to ferment before putting into the refrigerator.
- And it will keep for about a month.
Tips for Your Homemade Mayonnaise Recipes
You'll want to use an organic oil that's cold-processed or as unrefined as possible for the most health benefits.
However, if you use extra virgin olive oil or even extra virgin
coconut oil - you might end up with a mayonnaise that has a very strong
As far as olive oil goes, it could be that most olive oils are not truly the real thing anymore.
And you will need to find an authentic olive oil source.
An organic aroma-free coconut oil or organic expeller-pressed coconut oil will probably taste better in mayo recipes.
Try mixing "compatible"
oils together - which is another great way to create better
tasting mayonnaise recipes.
Make Different Flavored Mayonnaise
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Making mayonnaise is really easy once you know the basics to make this
famous sandwich spread.
You can experiment with many different types of oils
Make an Aioli mayonnaise which means adding in garlic.
Or you could flavor your mayo with herbs and hot spices.
Basically, learn how to be creative with your mayonnaise recipes and try new ideas!
Whatever you do - stay away from rancid oil, soybean oil, canola oil, and "vegetable" oils.
These types of oils will only create free radical damage in your body.
An immersion blender is the quickest way to make smaller batches of many types of homemade mayonnaise recipes.
That way you can have a variety of mayo ready to use when preparing meals for you and your family!
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