Homemade Mayonnaise
and Tasty Mayonnaise Recipes

Homemade mayonnaise can easily be made with many types of oils to make a variety of tasty mayonnaise recipes. 

And mayonnaise recipes that you make at home will generally be much healthier for you. 

Definitely, healthier than the mayonnaise you purchase at most grocery stores and that includes the health food stores!

There are so many culinary uses for your homemade mayonnaise.  And there are many different types of tasty mayonnaise recipes to experience.

You could make a fermented homemade mayonnaise that will have a longer shelf life to use in your Waldorf salads.  Another good choice would be a Paleo mayonnaise using cold-pressed avocado oil.

Basic Homemade Mayonnaise Recipe

However, before you make your own homemade mayonnaise, it's best to learn a basic mayonnaise recipe. 

After you learn the basic mayonnaise recipe, you can create many different types of mayonnaise for your culinary enjoyment.


  • 2 Room Temperature Raw Organic Pastured Egg Yolks
  • 1 tsp. Organic Dijon Mustard
  • 1 Tbsp. of Freshly Squeezed Organic Lemon Juice
  • 1 cup of High Quality Oil (Preferably Cold-Pressed, Organic, or Extra Virgin)
  • To Taste - Sea Salt and Organic White or Black Pepper (white is lower in oxalates)


  1. Blend egg yolks, mustard, and lemon juice with a whisk or pulse together in a mini food processor.
  2. Very slowly drizzle in the oil while whisking or pulsing your food processor.
  3. When an emulsion forms, you can then pour the oil in a little quicker.
  4. When you are out of oil, stop and add in the seasonings to flavor your mayonnaise.
  5. Whisk or pulse one more time. 
  6. Put your homemade mayonnaise into a glass jar with a lid on.
  7. Store in the refrigerator for up to a week. 

Like Store-Bought
Homemade Mayonnaise Recipe

If you want to make a mayonnaise that tastes like store-bought, it's best to use neutral tasting oils.  Especially if this is your first attempt at making homemade mayonnaise!

Use a good quality sunflower oil if you don't mind the extra omega 6 fatty acids.


  • 1 Whole Egg and 1 Egg Yolk (Organic Pastured Eggs)
  • 1 tsp. Organic Dijon Mustard
  • Pinch of Sea Salt
  • 1 1/2 Tbsp. of Freshly Squeezed Organic Lemon Juice
  • 1 cup Cold-Pressed Organic Sunflower Oil


  1. Add your mayonnaise ingredients (except the oil) into a mini food processor and pulse a couple of times to mix.
  2. Then slowly drizzle in the oil while pulsing ingredients until an emulsion forms. 
  3. Slowly pour in the rest of the oil while food processor is running and turn off machine when your finished adding in the oil.
  4. Use in a ranch salad dressing!

I've yet to make a mayonnaise using extra virgin olive oil that I actually liked.  This type of olive oil tends to have a very strong and overpowering taste.

It could be because most extra virgin olive oils are cut with lower quality oils.  I'm pretty sure there is an "authentic" extra virgin olive oil out there that would work just fine.

Paleo Immersion Blender
Homemade Mayonnaise Recipe

This mayonnaise recipe uses avocado oil which has become very popular in the Paleo community.  And I think avocado oil is a pretty neutral tasting oil.

Avocado oil is high in monounsaturated fats which are good for your heart.  Also, this oil has a much lower omega 6 profile than sunflower oil.


  • 1 Raw Organic Egg Yolk (refrigerated or room temperature)
  • 1 Tbsp. Freshly Squeezed Organic Lemon Juice
  • 1 Tbsp. Filtered or Spring Water
  • 1 tsp. Organic Dijon or Grainy Mustard
  • 1 cup Cold-Pressed Organic Avocado Oil
  • To Taste - Sea Salt, Organic White Pepper, etc.


  1. Add all ingredients (except seasoning) into a narrow cylinder-shaped cup that works with an immersion blender.
  2. Stick immersion blender all the way to the bottom of the narrow cup - start pulsing. 
  3. Once an emulsion starts to form (in only a few seconds).
  4. Move immersion blender up and down to form a creamy texture.
  5. Stop blending and add in the salt or other seasoning. 
  6. Then do a quick pulse or two to mix your seasoning into the mayonnaise.
  7. Paleo homemade mayonnaise keeps for about 1 week or so in the refrigerator.

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 at "regular" grocery stores these days.  Be sure to buy a brand that you can trust - make sure you are buying "real" avocado oil.

Japanese Homemade Mayonnaise Recipe

A lot of Japanese recipes will call for the use of Japanese mayonnaise instead of American mayonnaise. 

You could use Japanese mayonnaise in your spicy tuna rolls, in your tuna salads, on your burgers, and even use it to flavor ice cream.


  • 2 Large Organic Pastured Raw Egg Yolks
  • 1 tsp. Organic Cane Sugar
  • 4 tsp. Organic Rice Vinegar
  • 1 1/2 cups Cold-Pressed Organic Neutral Tasting Oil
  • To Taste - Sea Salt and Organic White Pepper


  1. Place the egg yolks, sugar, and vinegar in a warmed/dry mixing bowl.
  2. Whisk to combine ingredients.
  3. Then very slowly drizzle in the oil while continuously whisking to emulsify the mayonnaise. 
  4. Quicken the pace slightly to finish the oil. 
  5. Add in seasonings and whisk until thick and glossy.
  6. Put mayonnaise into a container with a lid and store in your refrigerator for about a week.

Japanese mayonnaise 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.

Homemade Mayonnaise Recipes

Making lacto-fermented mayonnaise will extend the shelf-life of your mayonnaise recipes. 

That way you won't have to make mayonnaise as often because you are naturally preserving this popular condiment with lactic acid.

Step by Step Instructions


  • 3 Raw Organic Pastured Egg Yolks
  • 2 tsp. Organic Raw Honey
  • 1 tsp. Homemade Mustard
  • 1 Tbsp. Organic Raw Apple Cider Vinegar
  • 1 tsp. Unrefined Sea Salt (or to taste)


  1. Blend ingredients for about 30 seconds in an appropriately sized food processor. 


  • 1 cup of Extra Virgin Olive Oil (another option is 1/2 cup Extra Virgin Olive Oil and 1/2 cup of Melted Grass Fed Ghee)


  1. Very slowly pour in the oil while food processor is running until an emulsion forms. 
  2. Then slowly add in the rest of the oil, but at a little faster pace than at the beginning.


  • 1 Tbsp. Organic Sauerkraut Juice (must contain probiotics)


  1. Finally, add in the sauerkraut juice with the thickened mayonnaise.
  2. Turn off the food processor and pour mayonnaise into a glass jar - cap. 
  3. Set out at room temperature for 7 hours to ferment.
  4. Then put into the refrigerator.  Should keep for about a month.

Use Real Sauerkraut Juice!

Use "real" sauerkraut juice which helps to preserve this homemade mayonnaise.  You'll find this type of sauerkraut in the refrigerated sections of grocery stores.

There will always be some extra sauerkraut juice left in the jar whenever you remove sauerkraut to eat.

Just get a measuring spoon and take what you need for this recipe.  And that way it will last longer than most homemade mayonnaise recipes.

Lacto-Fermented Mayonnaise
- using Whey

The next homemade lacto-fermented mayonnaise uses whey as a probiotic preservative.

Whey is the cloudy and sometimes yellowish liquid that is extracted during the cheese making process.  It's also what you get from straining yogurt.

You can get whey from a good quality yogurt by using a coffee filter or cheesecloth to strain the whey away from the yogurt. 

And sometimes you can also skim the whey from the top of a yogurt container.

Step by Step Instructions


  • 1 cup of High Quality Oil Blend
  • Equal Parts of Melted Aroma-Free Coconut Oil, Extra Virgin Olive Oil, & Cold-Pressed Organic Avocado or Sesame Oil
  • 1/2 tsp. Homemade Dijon Mustard
  • 2 Raw Organic Eggs Yolks


  1. Whisk mustard and eggs yolks together. 
  2. Slowly add in the oil blend while whisking to form an emulsion.
  3. Gradually pick up the pace while continuously whisking until you have poured in all of the oil.


  • Splash of Freshly Squeezed Organic Lemon Juice
  • 1 Tbsp. of Grass Fed Whey
  • Pinch Sea Salt
  • Organic Herbs (Tarragon, Basil, etc.)


  1. When you have a creamy mayonnaise, add in the rest of the ingredients one by one.  Whisk to incorporate each ingredient.
  2. Let mayonnaise sit on the counter at room temperature in a jar - capped.
  3. Let sit approximately 7 hours to ferment before putting into the refrigerator. 
  4. It should keep for a month or so.  Great in your salads!

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 flavor.

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 a good tasting authentic olive oil source.

Organic aroma-free coconut oil or organic expeller-pressed coconut oil will probably taste better in mayonnaise recipes.  However, the virgin coconut oils contain the most lauric acid which is a very healthy fatty acid.

You can try mixing "compatible" oils together.  This is another great way to create better tasting mayonnaise.

Whatever you do - stay away from rancid oils, soybean oil, canola oil, and "vegetable" oils.  These types of oil will only create free radical damage in your body.

Make Different Flavored
Mayonnaise Recipes

Making mayonnaise is really easy once you know the basics to make this famous sandwich spread. 

And you can experiment with many different types of oils and flavors.

For example, you can make an Aioli mayonnaise which means adding to your recipe 1 to 3 crushed or minced garlic cloves. 

You could also take a portion of a finished basic mayonnaise recipe and mix it with different ingredients, herbs, or spices to quickly change the flavor of your mayonnaise. 

Some tasty choices are chopped dill, cilantro, fresh basil, capers, minced sauerkraut, wasabi, cayenne pepper, hot sauce, mango chutney, bacon, pistachios, and roasted red sweet peppers.

Learn to be creative with your mayonnaise recipes and try new ideas!

An immersion blender is the quickest way to make smaller batches of many types of homemade mayonnaise recipes.

However, a food processor may give your homemade mayonnaise recipes more volume and you might end up with more.

Either way, you can make a variety of mayonnaise recipes to have ready when you are preparing meals for you and your family!

You can use your homemade mayonnaise to make deviled eggs, egg salads, tuna salads, chicken salads, Waldorf salads, potato salads (red potatoes are lowest in oxalates), ranch dressings, dips, tarter sauce, and coleslaw.

Homemade mayonnaise can also be used as a dressing for cooked veggies and used as a sandwich spread for many different types of sandwiches.

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