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 mayonnaise recipes for you to try. You could make a fermented homemade mayonnaise that will have a longer shelf life. Or make a popular Paleo mayonnaise 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. Then put your homemade mayonnaise into a glass jar with a lid on and store in your refrigerator for up to a week.
Like Store-Bought Homemade Mayonnaise Recipe
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
If you want to make a homemade mayonnaise that tastes like store-bought
mayonnaise, it's best to use neutral tasting oils.
I've yet to make a homemade mayonnaise 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!!!
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.
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.
This mayonnaise recipe uses avocado oil which has become very popular in the Paleo community.
Avocado oil is a healthy fat that is 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.
Add all ingredients (except seasoning) into a narrow cylinder-shaped cup that will work with your immersion blender.
Stick immersion blender all the way to the bottom of the narrow cup and 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 mayonnaise keeps for about 1 week in your refrigerator.
Eggless Mayonnaise Recipe with Chia Seeds
Chia Gel (1 Tbsp. of Chia Seeds mixed with 1/4 cup Filtered Water)
1/2 cup of Thick Cream or Whole Yogurt (Grass Fed or Coconut)
1 tsp. of Organic Mustard
1 Tbsp. of Raw Apple Cider Vinegar or Organic Lemon Juice
Pinch of Sea Salt
1 cup Organic Oil (1/2 cup "Melted" Expeller-Pressed Coconut Oil and a 1/2 cup Greek Extra-Virgin Olive Oil)
This creative eggless mayonnaise recipe uses Chia seeds to replace eggs which helps to thicken up this homemade mayonnaise recipe.
If you use coconut yogurt instead of the dairy, this mayonnaise recipe can be a Vegan or Paleo eggless mayonnaise.
Add the ingredients into a small food processor (except the oil) and give it a pulse or two to mix. Then slowly add in the oil to emulsify with the other ingredients.
Stop pulsing when thickened. Use a sieve to remove the chia seeds and refrigerate to create a thicker eggless mayonnaise.
Japanese Homemade Mayonnaise Recipe
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
A lot of Japanese recipes will call for the use of Japanese mayonnaise instead of American mayonnaise.
Japanese mayonnaise is creamier in both color and in texture compared to the American version of mayonnaise.
And it has a tangy and sweeter taste - it may resemble miracle whip.
You could use Japanese mayonnaise with your sushi, on your burgers, with your potato salads, and even use it to flavor ice cream.
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 your 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.
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 above 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)
When your done adding in all of the oil,mix in sauerkraut juice with the thickened mayonnaise.
Pour mayonnaise into a glass jar and cap. Set out at room temperature for 7 hours to ferment and then put into the refrigerator. Should keep for about a month.
Using "real" sauerkraut juice helps to preserve your homemade mayonnaise, so that it will last longer than most other homemade mayonnaise recipes.
Lacto-Fermented Mayonnaise - using Whey
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.
This homemade lacto-fermented mayonnaise uses whey as the probiotic preservative. You can make whey by straining good quality yogurt using a coffee filter.
I would let this mayonnaise sit on the counter (at room temperature and capped) for approximately 7 hours to ferment before putting it 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 because 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 mayonnaise recipes.
Also try mixing a few "compatible"
oils together - which is another great to create better
tasting mayonnaise recipes.
Make Different Flavored Mayonnaise
Making mayonnaise is really easy once you know the basics of making this
famous sandwich spread.
You can experiment with many different types of oils
You can make an Aioli mayonnaise which means adding in garlic.
Or you could flavor your mayonnaise 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 - as these type of oils will only create free radical damage in your body.
An immersion blender will be
the quickest way to make smaller batches of homemade mayonnaise recipes, so that you can have a variety of tasty mayonnaise ready to use when preparing meals for you and your family!