| Dips, Sauces and Dressings, Staples
Mayonnaise is a fabulous and versatile condiment to have in the fridge. In this post I’m going to discuss why homemade mayonnaise is good for you, give you a recipe and of course several variations and ways for using it.
Once I learned just how damaging vegetable oils are, mayonnaise was the one food I just couldn’t find that was made with an oil I was happy to ingest (or expose my kids to). I had periodically made mayonnaise in the past, but like any busy mum, sometimes the little things have got to give, and that was often mayo.
At the end of the day, it does only take 5 minutes to make and should last 7-14 days (the fresher your egg yolks, the longer it will last so perhaps go by their expiry date). According to Sally Fallon, from “Nourishing Traditions”… if you stir a tablespoon of whey into your homemade mayonnaise, and leave it out of the fridge for about 7 hours, then refrigerate it, it will last for a couple of months (and provide a dose of probiotics too).
So why you should avoid shop bought varieties andmake your own ‘healthy’ mayo?
Let’s start with the cheap and nasty vegetable oils (technically seed oils) most mayo’s are made with. I’ve spoken already extensively about why vegetable oils are dangerous to our health (catch up on why here).
I am yet to find a mayonnaise made with any of the oils I feel happy ingesting – that is extra virgin olive oil, macadamia nut oil or avocado oil (if you have please let me know). Also, commercial mayonnaise has become a dumping ground for sugar with many ‘lite’ or ‘low fat’ varieties containing as much sugar as a can of co*ke. Once more, to allow for storage, commercial mayo’s are pasteurised to destroy bacteria (good and bad).
Home made mayo on the other hand provides a good dose of healthy fat, a little protein and if you choose to ferment it (by adding whey), some probiotic digestive support too. More on how to source whey here.
Take a look at the variations below for all the details as well assuggestions to alter the recipe to suit your specific dietary requirements.
Healthy Mayonnaise Recipe (and loads of ways to use it)
Prep 10 minutes minutes
Total 10 minutes minutes
Serves: 1 cup
A home-made mayonnaise is not only delicious, but it's actually good for you. There really is nothing better and it's such a versatile condiment to have in your fridge (check out my tips for using it below).
Ingredients
- 1 free-range or organic egg/s -room temperature, yolk separated from the white
- 1 tsp dijon mustard
- 1 tbsp lemon juice -or apple cider vinegar
- 250 ml oil of choice (1 cup) extra virgin olive oil or macadamia nut oil (remember the mayo will take on the flavour of the oil you choose to use)
- Sea salt and freshly ground black pepper -to taste
- 1 tbsp whey (optional), link to whey above.
Method
In a food processor mix the egg yolk, mustard, lemon juice or vinegar, seasoning and whey (if you choose to).
Whilst the blade is moving, begin to add your oil in a very slow trickle over the next 4-5 minutes.
If you add it too fast the mayonnaise will separate. If this happens, remove the split mix into another jug. Put another egg yolk into your processor and very gradually add the split mixture, drop by drop. This should salvage it.
You can also beat by hand, though it's best to have someone else pouring the oil as you beat.
Thermomix
Measure out your oil into a clean jar that you will use for storing the mayonnaise. Insert butterfly into your thermomix bowl.
Add egg yolk, mustard, lemon juice, seasoning and whey (if using) into thermomix bowl. Blend 10 seconds, speed 4, MC on.
Turn the MC upside down in the lid. Put the thermomix onto speed 4, and over the next 3 minutes, slowly drizzle the oil over the MC so that the oil drips into the bowl.
Store
Store in an airtight container in the fridge. The shelf life of this mayonnaise will depend on the freshness of the egg you have used so check the use-by date on the carton. If a freshly collected backyard chook egg, you can probably allow 4 weeks.
Variations
Egg-free and vegan
Jo from Quirky Cooking has that covered, find the fabulous recipe here.
Garlic Aioli
Mix in crushed garlic or I prefer roasting a clove and squeezing the delicious mushy centre into my mayo.
Ways to use you homemade mayonnaise...
- I often use it to bind boiled egg or tuna in my kids sandwich, sushi or fresh spring rolls.
- As a salad dressing. Nothing like a good old coleslaw or potato salad made with real mayo (my Middle Eastern Potato salad is the bomb if you'd like the recipe, click here). I also mix a tablespoon of mayo with the zest and juice of one lemon to dress salads. This is especial nice over roast or steamed vege salads.
- Mix it with pesto to make a creamy dipping or pasta sauce.
- Make a tartare sauce - mix in lemon zest and diced caper berries for a delicious fish sauce.
- Serve with a baked potato.
If you don't have any ready-made, you might like to substitute with...
Natural or Greek yoghurt or labne is my favourite mayo substitute when I need to make one of the above but haven't any mayo ready to go.
Any questions or ways you use mayonnaise? Love you to post a comment below...
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Reader Interactions
32 Comments
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Angela Murphy says
Nice post :-). There may be an omission in the recipe? The egg yolk is left out of the list of ingredients that go into the mixer first.
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Georgia Harding says
Thanks SO much Angela, I’ve just corrected it. This one wasn’t proofed by my proof reader – just shows even the simple posts I need checked!! G x
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Analeigh says
can i ask what you use to season rice for sushi? All sushi rice vinegars have sugar in them but I find it becomes a bit dry and bland without it
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Georgia Harding says
You can mix some apple cider vinegar with a little rice syrup for a fructose free seasoning. Sometimes I just mix my mayo and filling through the rice too. ope this helps, G x
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Georgia Harding says
You can mix some apple cider vinegar with a little rice syrup for a fructose free seasoning. Sometimes I just mix my mayo and filling through the rice too. ope this helps, G x
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Rosanne O'Brien says
Hey G tryed this but failed, I wish I had a thermomix. Will try again tomorrow. You don’t use the egg white do you? Just the yolk!
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Georgia Harding says
Some people add the white in at the end, I don’t though. Has your food processor got a paddle or attachment that you would use to whip cream? If so use this. Make sure the blade is moving before you start trickling the oil (very slowly). Hope this helps – good luck! G x
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Georgia Harding says
Some people add the white in at the end, I don’t though. Has your food processor got a paddle or attachment that you would use to whip cream? If so use this. Make sure the blade is moving before you start trickling the oil (very slowly). Hope this helps – good luck! G x
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Nicky Burow says
I made this mayo and it turned out really well, mine was very yellow though nothing like your picture and very tangy I did use apple cider vinegar, will try lemon next time. I don’t know anything about whey?? Where do I get it and whats a good brand? Thank you for the wonderful recipes I have been working my way through them all!!
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Georgia Harding says
Hi Nicky, phew, glad it worked out. The colour and flavour will depend upon the oil (olive is more yellow) and even the yolk (more yellow the more colour in the mayo). The one pictured is made with macadamia nut oil so not so yellow. I’m a lover of ‘tang’ – perhaps use less vinegar or lemon next time.
The whey is the watery liquid off natural yogurt. I have a recipe for making labne (healthy cream cheese) here https://wellnourished.com.au/lacto-fermented-foods-starting-dairy-recipe-labne/ and you will have lots of left over whey there. Otherwise just strain a little through cloth next time you are toward the end of your yoghurt.
Thanks for supporting Well Nourished and taking the time to write me feedback, much appreciated G xReply
Terese Walker says
Hi G…you may have already answered this, but how long will the Mayo last refrigerated please. Thx T
Georgia Harding says
Hi Terese – it’s hard to be exact as it really depends how fresh your eggs are to start with. I have read to go by the expiry on your eggs. I have kept mine for a good week (I always smell it to check it’s good). G x
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Jo says
It worked! It took me 3 egg yolks though… first two I was not patient enough so I started with a third and trickled the two separated ones VERY slowly and it all stayed together. So now it’s more than I anticipated and I want to make it last a bit longer by fermenting it. Do i add one tablespoon of whey per egg yolk? Or just one tablespoon regardless of the amount? Thanks so much for all that you do! We really appreciate it a lot!
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Georgia Harding says
Glad you eventually got there and glad you recognised your impatience too. So many people give up, it is a slow process.
No I’d add 1 tbs all up. I’d say a big coleslaw or potato salad is on the menu in your house soon? They taste amazing using the real deal! You’re very welcome Jo, G xReply
Kelli says
On what speed would you have your thermomix running as you added the oil?
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Georgia Harding says
Speed 4 with the butterfly inserted too. Good luck, G x
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Mel says
First time I tried this …. After long awaiting a bigger food processor with the option of adding to while running. Now it seems mine is too big as blades weren’t really moving the mixture as it should be. I’ll try again making a triple mix. …… Until then thrive market (USA based wholefoods online) has Mayo made with avocado oil!!
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Georgia Harding says
Oh no Mel – does it have a paddle or beater blade/adjuster on it? Thanks for the tip re the mayo with avo oil. If you’ve got strong arms, you can easily beat with a hand whisk (at least to salvage this batch)? G x
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Elizabeth Mammolite says
I have tried this recipe a couple of times and have failed both. My mayonnaise comes out very yellow and runny. Not split, just can’t achieve the thickness shown in the pictures. I use a food processor with standard blade attachment. Any advice would be much appreciated!
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Georgia Harding says
Hi Elizabeth, that’s no good at all. The colour is because you are using olive oil (the one in the picture is made with macadamia nut oil (though I do use EVOO often). I can only suggest that the consistency has something to do with the blade on your processor (perhaps not big enough)? Have a look online for youtube demos. Perhaps try with two egg yolks (my eggs are very large). Out of interest since I posted this I have come across this super quick method https://www.youtube.com/watch?v=ha-0mYHilxw
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Elisa James says
Georgia would you please share which brands of oil you use? I have tried this wiht macadamia and EVOO but the flavours are not very nice. Trying to please some fussy kids and myself.
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Georgia Harding says
HI Elisa, yes the mayo takes on the flavour of the oil so what ever you choose, you have to like the flavour of the base oil. Personally, we like the macadamia but it does need lemon juice, garlic and a good amount of seasoning in my opinion. I also have added bacon fat (that I have reserved after cooking bacon) before and that was loved by all. I have also used an organic cold pressed sunflower seed oil (not refined like the regular supermarket oils). G x
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Robyn Robinson says
Would Avocado oil be a healthy oil to use for mayonnaise?
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Georgia Harding says
Yes Robyn it would and I have used it many times x
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Robyn Robinson says
Thanks Georgia, and thank you for your wonderful and informative site. I have come to your site many times looking for info and recipes for eating healthy.
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Georgia Harding says
Your welcome Robyn, thrilled you are enjoying it G x
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Margaret says
Hi – I would like to try and make my own mayo and I had seen another thermomix receipe for an easy mayo recipe but many suggest rice bran oil. Is this a “bad oil”? My 15 year old son eats so much mayo I’m trying to make homemade and healthier but one he will like.
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Georgia Harding says
Margaret, it’s super easy to make for sure. The tough part is that it takes on the flavour of whatever oil you use, so whilst olive oil is my preferred oil, it does make a strong tasting mayo. Rice bran oil is highly refined and not an oil I would personally consume. Oils I have ben told are favourites for making mayo are a cold pressed sunflower seed oil, macadamia oil or a light flavoured olive oil. Perhaps start with a small batch to make sure he likes it first. Good luck G x
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Maria Randazzo says
Hi Georgia, what’s your view on a grapeseed oil?
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Georgia Harding says
It’s a heavily processed vegetable oil and not something I’d recommend Maria, G x
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Merrilee Clark says
This is my favourite mayo recipe! So easy to make. Love it. Slightly addictive he he. Thanks Georgia ?Reply
Georgia Harding says
Fabulous Merrilee, so pleased G x
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